Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles

Songming Luo; Jundong Chen; Yuanbo Zeng; Jianwu Dai; Suqing Li; Jing Yan; Yaowen Liu

doi:10.1016/j.fochx.2022.100378

Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles

Food Chem X. 2022 Jun 27:15:100378. doi: 10.1016/j.fochx.2022.100378. eCollection 2022 Oct 30.

Authors

Songming Luo¹, Jundong Chen¹, Yuanbo Zeng¹, Jianwu Dai², Suqing Li¹, Jing Yan¹, Yaowen Liu¹

Affiliations

¹ College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
² College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China.

Abstract

Rock-bean protein (RP) was extracted from wild rock beans by ultrasonic treatment and microwave extraction. The RP has a high content of 7S and 11S globulin components and good heat stability. Subsequently, water-oil-water double emulsions were prepared using a water core containing nisin, momordica charantia extract (MCE), and Lactobacillus plantarum as functional additives, corn oil as the intermediate wall, and RP/gum arabic (GA) as the outer wall material. For a ratio of corn oil to water of 5:1, the maximum encapsulation efficiency was 28.22%, and RP/GA had good dispersion characteristics, where the smallest average particle size was achieved for a 1:1 ratio. Finally, the microcapsules were used to study the effect of its addition to noodles. The addition of 2 wt% of the microcapsules to low-gluten flour resulted in a dough with suitable rheology, and can extend the shelf life of the fresh noodles prepared using this dough.

Keywords: Microcapsules; Noodles; Rock bean protein.