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Physicochemical properties of stable multilayer nanoemulsion prepared via the spontaneously-ordered adsorption of short and long chains

Author:
Li, Xiaojing, Wu, Gangcheng, Qi, Xiguang, Zhang, Hui, Wang, Li, Qian, Haifeng
Source:
Food chemistry 2019 v.274 pp. 620-628
ISSN:
0308-8146
Subject:
active ingredients, adsorption, droplets, emulsifiers, gum arabic, nanoemulsions, oils, protein hydrolysates, sodium caseinate, solubility, whey protein
Abstract:
Oil-in-water (o/w) nanoemulsion has great superiority over any other material in the delivery of active substances with low solubility. Whey protein hydrolysate (WPH) is a type of potential emulsifier used to fabricate o/w emulsion because of its rapid adsorption capacity. To further improve the stability of droplets stabilized by WPH, sodium caseinate (SC) and gum Arabic (GA) were combined with WPH to form a short-media-long chain covering layer, which resulted in spontaneously-ordered adsorption on the surface of the droplets. The results showed that the oil droplets were fine and stable, which could be attributed to the rapid adsorption of short chains and the adsorption of SC and GA in sequence. In addition, their stability was enhanced with an increase of the GA ratio, when the GA concentration was 2.0%wt, the emulsion always maintained homogeneity after 30 d of storage.
Agid:
6134274