Breast milk is the most natural food for babies with many important immunoglobulins such as immunoglobulin G (IgG), but the flavor volatility of breast milk prevents infants adapting for a long time. Studies have shown that water-in-oil-in-water (W/O/W) emulsions can load both hydrophilic and hydrophobic functional ingredients. Therefore, it is hypothesized that W/O/W emulsion is a potential carrier of IgG and flavor in breast milk at the same time, whereas the flavor is dissolved in the oil phase and IgG in internal water phase of W/O/W. In order to develop a considerable delivery system, firstly the volatile components of breast milk were analyzed by SPME/GC/MS. The initial results showed that D-limonene was the main decreasing flavor during storage. Based on this, sunflower oil, xanthan gum and polyglycerol polyricinoleate (PGPR) were used as the main raw materials to prepare W/O/W two-phase emulsion for sustained-releasing D-limonene and protecting IgG simultaneously. The final results showed that W/O/W two-phase emulsion could protect the stability of IgG in the internal water phase and sustained release of D-limonene in the oil phase.

Sustained release of flavor in breast milk with delivery of IgG through W/O/W two-phase emulsion

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.