Encapsulation of amino acids in water-in-oil-in-water emulsions stabilized by gum arabic and xanthan gum

Yujie Su; Yujia Sun; David Julian McClements; Cuihua Chang; Junhua Li; Wen Xiong; Yuanyuan Sun; Yundan Cai; Luping Gu; Yanjun Yang

doi:10.1016/j.ijbiomac.2022.09.150

Encapsulation of amino acids in water-in-oil-in-water emulsions stabilized by gum arabic and xanthan gum

Int J Biol Macromol. 2022 Nov 1:220:1493-1500. doi: 10.1016/j.ijbiomac.2022.09.150. Epub 2022 Sep 17.

Authors

Yujie Su¹, Yujia Sun², David Julian McClements³, Cuihua Chang², Junhua Li², Wen Xiong⁴, Yuanyuan Sun², Yundan Cai², Luping Gu⁵, Yanjun Yang⁶

Affiliations

¹ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: suyujie@jiangnan.edu.cn.
² State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
³ Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
⁴ Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan 415400, China.
⁵ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: guluping@jiangnan.edu.cn.
⁶ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: yangyj@jiangnan.edu.cn.

PMID: 36126809
DOI: 10.1016/j.ijbiomac.2022.09.150

Abstract

In this study, several kinds of amino acids were successfully encapsulated in a W₁/O/W₂ emulsion produced using a two-step emulsification process. Polyglycerol polyricinoleate (PGPR) was used as a hydrophobic emulsifier in the oil phase, while gum arabic (GA) and xanthan gum (XA) were used as an emulsifier and stabilizer in the outer water (W₂) phase, respectively. The stability and encapsulation efficiency of the W₁/O/W₂ emulsions depended on the ratio of W₁/O emulsion to W₂ phase, as well as the concentration of GA and XA within the outer W₂ phase. A W₁/O/W₂ emulsion prepared using 2 % (w/w) GA and 0.3 % (w/w) XA in the W₂ phase exhibited good stability and a high encapsulation efficiency (>80 %) for several amino acids. As the hydrophobicity of amino acids and storage temperature increased, the leakage from the W₁ to W₂ phases increased, which can be attributed to increasing solubility in the oil phase. The encapsulation efficiency of lysine encapsulated in GA-XA-stabilized W₁/O/W₂ double emulsion was over 84 % after 28 days storage at 4 °C. These results indicate that double emulsions may be useful for the encapsulation of amino acids, which may be useful to protect them from their environment and mask bitter flavors.

Keywords: Amino acids; Encapsulation; Gum arabic; Leakage speed; W(1)/O/W(2) emulsion; Xanthan gum.

MeSH terms

Amino Acids
Emulsions / chemistry
Gum Arabic*
Lysine
Polysaccharides, Bacterial
Water* / chemistry

Substances

Amino Acids
Emulsions
Polysaccharides, Bacterial
Water
Gum Arabic
Lysine
xanthan gum