Preparation of W<sub>1</sub>/O/W<sub>2</sub> Emulsion Loaded with Chenpi Extract and Its Properties Evaluation

WANG Tingyu; SHEN Fei; ZHAO Jiawei; WU Zhenqiang

doi:10.13386/j.issn1002-0306.2024050380

Volume 46 Issue 9

Apr. 2025

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Science and Technology of Food Industry > 2025 > 46(9): 124-135. > DOI: 10.13386/j.issn1002-0306.2024050380

WANG Tingyu, SHEN Fei, ZHAO Jiawei, et al. Preparation of W₁/O/W₂ Emulsion Loaded with Chenpi Extract and Its Properties Evaluation[J]. Science and Technology of Food Industry, 2025, 46(9): 124−135. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050380.

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Preparation of W₁/O/W₂ Emulsion Loaded with Chenpi Extract and Its Properties Evaluation

WANG Tingyu^{1, 2,},
SHEN Fei^{1, 2},
ZHAO Jiawei^{1, 3},
WU Zhenqiang^1, ,

1.
School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
2.
Pan Asia (Jiangmen) Institute of Biological Engineering and Health Industry Co., Ltd., Jiangmen 529000, China
3.
Yiwyi Biofabrication (Jiangmen) Co., Ltd., Jiangmen 529000, China

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Received Date: May 28, 2024
Available Online: March 02, 2025

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Abstract

Abstract

To improve the encapsulation stability and bioaccessibility of active components in Chenpi extract (CPE), the citrus soluble dietary fiber-gelatin (CSDF-G) and polyglycerol polyricinoleate were used as emulsifiers to form a W₁/O/W₂ double emulsion loaded with CPE. The study also investigated the optimal parameters for producing the CSDF-G complex and the W₁/O/W₂ double emulsion, as well as their environmental stability and in vitro digestive properties. Results revealed that CSDF and gelatin interacted via non-covalent electrostatic forces, with the strongest combination effect at pH3.5, as the emulsification capability of complex was strongest. When the CSDF/G ratio was 3:1 (w/w), the total concentration of CSDF-G complex was 2% (w/v), and the W₁/O and W₂ ratios were 3:7 (v/v), the prepared W₁/O/W₂ double emulsion had a uniform distribution, the smallest particle size, the strongest viscoelasticity, and the encapsulation rates to polyphenol and flavonoid reached 96.82% and 90.08%, respectively. Furthermore, the emulsion W₁/O/W₂ generated with these parameters remained stable in pH3.0~5.0 settings with ionic strength 0~100 mmol/L and showed strong resistance to high temperatures and UV light. The dual structure of emulsions was gradually dissolved during gastrointestinal digestion, as shown by in vitro digestion. After intestinal digestion, the bioaccessibility of polyphenols in W₁/O/W₂ emulsion-loaded CPE was increased by 33.22% compared with that in free soybean oil-loaded CPE. In conclusion, the W₁/O/W₂ double emulsion prepared in this study has good potential for active ingredient delivery, and the results will provide a reference for the development of new functional Chenpi-related products.
- Chenpi extract,
- citrus soluble dietary fiber-gelatin complex,
- W₁/O/W₂ double emulsion,
- environmental tolerance,
- bioaccessibility

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