|
|||||
|
|
Double emulsion (W/O/W) gel stabilised by polyglycerol polyricinoleate and calcium caseinate as mangiferin carrier: insights on formulation and stability properties |
|
| Authors: | Yuhang Xing Ruyi Li Lu Xue Mianhong Chen Xuli Lu Zhihao Duan Wei Zhou Jihua Li |
| Affiliation: | 1. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China
College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070 China First Authors: Both authors contributed equally. Contribution: Data curation (equal), Formal analysis (equal), ?Investigation (equal), Writing - original draft (lead);2. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China;3. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070 China Contribution: Data curation (equal), Formal analysis (equal);4. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China Contribution: Methodology (lead), Validation (lead);5. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China Contribution: ?Investigation (equal), Visualization (supporting);6. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524001 China College of Tropical Crops, Yunnan Agricultural University, Pu'er, Yunan, 665099 China Contribution: Methodology (supporting), Software (lead) |
| Abstract: | Mangiferin (MGF) is a phenolic compound isolated from mango, but its poor solubility significantly limits its use. In this study, MGF was embedded into the inner aqueous phase of W1/O/W2 emulsions. Firstly, the dissolution method of MGF was determined. MGF remained stable in solution with pH 13 at 30 min, and its solubility reached 10 mg mL?1. When the pH of MGF solutions was adjusted from pH 13 to pH 6, MGF did not immediately crystallise, providing sufficient time to construct the MGF-loaded W1/O/W2 emulsions. Subsequently, the MGF-loaded W1/O/W2 emulsions were constructed using polyglycerol polyricinoleate (PGPR) and calcium caseinate (CAS). The formation and stability of the W1/O/W2 emulsions were investigated. The MGF-loaded W1/O/W2 emulsions stabilised with 1% PGPR and 1% – 3% CAS exhibited a low viscosity, limited loading capacity, and poor stability. Conversely, the MGF-loaded W1/O/W2 emulsions stabilised by 3%PGPR–3%CAS exhibited optimal loading capacity (encapsulation efficiency = 95.31% and loading efficiency = 0.91%) and stability, which was attributed to the fact that high viscosity and gel state retarded the migration of inner aqueous phase. These results indicated that the W1/O/W2 emulsions stabilised by PGPR and CAS may be a potential alternative for encapsulating mangiferin. |
| Keywords: | Loading capacity Mangiferin rheological properties stability W1/O/W2 double emulsion |