Properties of double W/O/W emulsions containing Vitamin C and E stabilized with a gelatin/sodium caseinate complex

Jadranka Fraj, Lidija Petrović, Jelena Milinković Budinčić, Jaroslav Katona, Sandra Bučko, Ljiljana Spasojević

Abstract


Double emulsions are complex liquid dispersion systems in which the droplets of one dispersed liquid are further dispersed in another liquid, pro­ducing W/O/W or O/W/O emulsions. W/O/W emulsions are the most studied systems because they have great potential application. However, despite all the advantages, that these systems offer, it is very difficult to obtain stable formul­ations, and this is the reason for their limited practical application. The use of biopolymers to stabilize double emulsions could give rise to pharmaceutical and food applications. Based on previous studies, appropriate concentrations of gelatin and sodium caseinate (NaCAS) were selected to inves­tigate the pos­sibility of stabilization of double W/O/W emulsions by this sys­tem, if they are present in the outer aqueous phase. The investigations showed that inter­actions between gelatin and NaCAS in the outer water phase, as well as the compo­sition of the mixtures of lipohilic emulsifiers used for the primary W/O emul­sions prepar­ation, influences the droplets size and sedimentation sta­bility of double emul­sions. The most stable emulsions were obtained at a NaCAS con­centration when an insoluble coacervate forms (0.5 mass %) and at concen­trations higher then this, when soluble negatively charged complexes adsorb at the oil/water interface.


Keywords


double emulsions; biopolymers; proteins; interactions; coacervation

Full Text:

PDF (1,107 kB)

References


C. Lobato-Calleros, E. Rodriguez, O. Sandoval-Castilla, E. J. Vernon-Carter, J. Alvarez-

-Ramirez, Food Res. Int. 39 (2006) 678 (http://dx.doi.org/10.1016/j.foodres.2006.01.006)

G. Muschiolik, Curr. Opin. Colloid Interface Sci. 12 (2007) 213 (http://dx.doi.org/10.1016/j.cocis.2007.07.006)

M. Shima, J. Morita, M. Yamashita, S. Adachi, Food Hydrocolloids 20 (2006) 1164 (http://dx.doi.org/10.1016/j.foodhyd.2006.01.001)

M. Gallarate, M. E. Carlotti, M. Trotta, S. Bovo, Int. J. Pharm. 88 (1999) 233 (http://dx.doi.org/10.1016/S0378-5173(99)00228-8)

K. Yoshida, T. Sekine, F. Matsuzaki, T. Yanaki, M. Yamaguchi, J. Am. Oil Chem. Soc. 76 (1999) 1 (https://dx.doi.org/10.1007/s11746-999-0212-2)

F. Cournarie, M.-P. Savelli, V. Rosilo, F. Bretez, C. Vauthier, J.-L. Grossiord, M. Seiller, Eur. J. Pharm. Biopharm. 58 (2004) 447 (https://dx.doi.org/10.1016/j.ejpb.2004.03.024)

T. Schmidts, D. Dobler, P. Schlupp, C. Nissing, H. Garn, F. Runkel, Int. J. Pharm. 398 (2010) 107 (https://dx.doi.org/10.1016/j.ijpharm.2010.07.037)

M. Shima, M. Tanaka, T. Fujii, K. Egawa, Y. Kimura, S. Adachi, R. Matsuno, Food Hydrocolloids 20 (2006) 523 (https://dx.doi.org/10.1016/j.foodhyd.2005.05.002)

E. Dickinson, Food Biophys. 6 (2011) 1 (https://dx.doi.org/10.1002/pat.270)

N. Garti, A. Aserin, in Surfactants in Solution, A. K. Chattopadhyay, K. L. Mittall, Eds., Marcel Dekker, New York, 1996, p. 297

W. Zhang, T. Miyakawa, T. Uchida, S. Goto, J. Pharm. Soc. Jpn. 112 (1992) 73 (https://dx.doi.org/10.1248/yakushi1947.112.1_73)

M. Cornec, P. J. Wilde, P. A. Gunning, A. R. Mackie, F. A. Husband, M. L. Parker, D. C. Clark, J. Food Sci. 63 (1998) 39 (https://dx.doi.org/10.1111/j.1365-2621.1998.tb15671.x)

E. Dickinson, J. Evison, R. K. Owusu, Food Hydrocolloids 5 (1991) 481 (https://dx.doi.org/10.1016/S0268-005X(09)80106-9)

E. Dickinson, J. Evison, R. K. Owusu, A. Williams, in Gums and Stabilizers for the Food Industry, G. O. Phillips, P. A. Williams, D. J. Wedlock, Eds., IRL Oxford University Press, Oxford, 1994, p. 91

J. Su, J. Flanagan, Y. Hemar, H. Singh, Food Hydrocolloids 20 (2006) 261 (http://dx.doi.org/10.1016/j.foodhyd.2004.03.010)

Z. Cui, Y. Chen, X. Kong, C. Zhang, Y. Hua, J. Agric. Food Chem. 62 (2014) 71634 (https://dx.doi.org/10.1021/jf404464z)

C. Eliot, D. S. Horne, E. Dickinson, Food Hydrocolloids 19 (2005) 279 (https://dx.doi.org/10.1016/j.foodhyd.2004.06.005)

A. Benichou, A. Aserin, N. Garti, Polym. Adv. Technol. 13 (2002) 1019 (https://dx.doi.org/10.1002/pat.270)

A. Benichou, A. Aserin, N. Garti, Adv. Colloid Interface Sci. 108 (2004) 29 (https://dx.doi.org/10.1016/j.cis.2003.10.013)

V. B. Tolstoguzov, Food Hydrocolloids 17 (2003) 1 (https://dx.doi.org/10.1016/S0268-005X(01)00111-4)

J. Ji, J. Zhang, J. Chen, Y. Wang, N. Dong, C. Hu, H. Chen, G. Li, X. Pan, C. Wu, Food Hydrocolloids 51 (2015) 156 (http://dx.doi.org/10.1016/j.foodhyd.2015.05.013)

A. Ye, Food Chem. 110 (2008) 946 (http://dx.doi.org/10.1016/j.foodchem.2008.02.091)

E. Dickinson, Food Hydrocolloids 23 (2009) 1473 (https://dx.doi.org/10.1016/j.foodhyd.2008.08.005)

C. Ho, D. F. Waugh, J. Am. Chem. Soc. 87 (1965) 889 (http://dx.doi.org/10.1021%2Fja01082a033)

J. Liu, E. Verespej, M. Alexander, M. Correding, J. Agric. Food Chem. 55 (2007) 6270 (http://dx.doi.org/10.1021/jf063211h)

J. Surh, E. A. Decker, D. J. McClements, Food Hydrocolloids 26 (2006) 607 (http://dx.doi.org/10.1016/j.foodhyd.2005.07.004)

J. Milanović, L. Petrović, V. Sovilj, J. Katona, Food Hydrocolloids 37 (2014) 196 (http://dx.doi.org/10.1016%2Fj.foodhyd.2013.10.016)

J. Fraj, L. Petrović, J. Milinković, J. Katona, S. Bučko, Lj. Spasojević, Acta Period. Technol. 48 (2017) 95 https://dx.doi.org/10.2298/APT1748095F)

M. F. Ficheux, L. Bonakdar, F. Leal-Calderon, J. Bibette, Langmuir 14 (1998) 2702 (http://dx.doi.org/10.1021/la971271z

T. Schmidts, D. Dobler, A. C. Guldan, N. Paulus, F. Runkel, Colloids Surf., A 72 (2013) 48 (http://dx.doi.org/10.1016/j.colsurfa.2010.09.025)

T. B. J. Blijdenstein, A. J. M. van Winden, T. van Vliet, E. van der Linden, G. A. van Aken, Colloids Surf., A 245 (2004) 41 (https://dx.doi.org/10.1016/j.colsurfa.2004.07.002)

E. Dickinson, Soft Matter. 4 (2008) 932 (https://dx.doi.org/10.1039/B718319D)

D. J. McClements, Curr. Opin. Colloid Interface Sci. 9 (2004) 305 (https://dx.doi.org/10.1016/j.cocis.2004.09.003)

J. O’Regan, D. M. Mulvihill, Food Chem. 115 (2009) 1257 (https://dx.doi.org/10.1111/1471-0307.12052)

N. Neirynck, K. Van Ient, K. Dewettinck, P. Van der Meeren, Food Hydrocolloids 21 (2007) 862 (http://dx.doi.org/10.1016%2Fj.foodhyd.2006.10.003).




DOI: https://doi.org/10.2298/JSC190515075F

Copyright (c) 2019 J. Serb. Chem. Soc.

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

IMPACT FACTOR 0.828 (140 of 172 journals)
5 Year Impact Factor 0.917 (140 of 172 journals)