Effects of Konjac Glucomannan and Whey Protein Complex on Stability and Slow Release Properties of Vitamin C W<sub>1</sub>/O/W<sub>2</sub> Multiple Emulsion

BI Yinghao; JIA Airong; ZHANG Miansong; LIU Xue; DU Hongfang; CUI Tingting

doi:10.13386/j.issn1002-0306.2024050112

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BI Yinghao, JIA Airong, ZHANG Miansong, et al. Effects of Konjac Glucomannan and Whey Protein Complex on Stability and Slow Release Properties of Vitamin C W₁/O/W₂ Multiple Emulsion[J]. Science and Technology of Food Industry, 2025, 46(10): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050112.

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Effects of Konjac Glucomannan and Whey Protein Complex on Stability and Slow Release Properties of Vitamin C W₁/O/W₂ Multiple Emulsion

BI Yinghao^{1, 2,},
JIA Airong^{1, 2},
ZHANG Miansong^{1, 2},
LIU Xue^{1, 2},
DU Hongfang³,
CUI Tingting^{1, 2, ,}

1.
Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan 250103, China
2.
Shandong Provincial Marine Functional Food Technology Innovation Center, Weihai 264305, China
3.
Weihai Rensheng Pharmaceutical Group Co., Ltd., Weihai 264200, China

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Received Date: May 12, 2024
Available Online: March 20, 2025

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Abstract

Abstract

To study the effects of konjac glucomannan and whey protein on the stability and slow release properties of vitamin C multiple emulsion, and to provide reference for the application of vitamin C multiple emulsion. W₁/O/W₂ multiple emulsion loaded with vitamin C was prepared by mixing konjac glucomannan and whey protein. The effects of various mass fractions of KGM and WP on the centrifugation stability index, centrifugal precipitation rate, loading rate, particle size, Zeta potential, rheological properties, vitamin C retention rate and release rate of multiple emulsion were investigated. The results showed that the multiple emulsion exhibited good stability and slow release properties when the mass fraction of KGM was 0.10% and WP quality score was 10.00%. At this point, the droplet distributed equally, the particle size was 64.38 μm, and the Zeta potential was −46.50 mV. The loading rate of vitamin C was reached 93.24%. No obvious stratification occurred after 20 d when the multiple emulsion was stored at 4, 25 and 50 ℃. After simulated digestion, the release rate of vitamin C in the emulsion was 85.64%. The above results confirmed that KGM and WP combination has the potential ability to stabilize vitamin C W₁/O/W₂ multiple emulsion.
- konjac glucomannan,
- whey protein,
- vitamin C,
- W₁/O/W₂ multiple emulsion,
- stability,
- slow release properties

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References (41)

References

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