Water in oil in water (W1/O/W2) double emulsion, promising encapsulation systems for hydrophilic substances, is a part of multi-compartment liquid dispersions in which the disperse phase is itself an emulsion. Double emulsions can also protect functional water-soluble ingredients included in the inner-water (W1) phase from chemical degradations (e.g., various process operations experienced by food products during their manufacture, especially temperature). In this study, bioactive peptides (BP)/polysaccharides (P) complexes were designed by using self-assembled electrostatic interaction to control release behavior of BP in double emulsion system. Therefore, the objective of our study proposed to develop food-grade W1/O/W2 double emulsions containing a BP/P complexes and to investigate their thermal stabilities under a temperature evaluation (25, 45, 65, and 85oC). The effect of pH, NaCl (osmolyte) addition and biopolymer type (chitosan and pectin) were investigated and optimized to obtain the highest yield of complexation behavior underpinned by measuring of zeta-potential. Afterwards, BP/chitosan and BP/pectin complexes were produced. For influence of osmolyte in double emulsions, the encapsulation efficiency of BP was decreased in presence of NaCl, which can be attributed to competitive action between BP and NaCl in W1-phase. Whereas, the double emulsions containing BP/P complexes showed a high thermal stability and low release of encapsulated BP over time. After storage at 65oC for 4 h, the release amount of BP was 42% at pH 8 and 52% at pH 2, and decreased down to 32% and 38% in BP/chitosan and BP/pectin complexes, respectively. From the results, it was suggested that BP-loaded W1/O/W2 double emulsions could be controlled by different charged polysaccharides, and it will be able to utilize as functional food ingredients in development for heat sensitive food and pharmaceutical products.

Improved thermal stability of W1/O/W2 double emulsions with bioactive peptide/polysaccharide complexes prepared by self-assembled electrostatic interaction

2019 Fall National Meeting

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