文献类型：期刊文献

英文题名：Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure

作者：Huang, Xiang[1,2];Tu, Rui[2];Song, Hongbo[2];Dong, Kai[2];Geng, Fang[3];Chen, Lei[4];Huang, Qun[1,2,3,5];Wu, Yingmei[1]

机构：[1]Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 550025, Peoples R China;[2]Fujian Agr & Forestry Univ, Coll Food Sci, Engn Res Ctr Fujian Taiwan Special Marine Food Pro, Minist Educ, Fuzhou 350002, Fujian, Peoples R China;[3]Chengdu Univ, Inst Egg Sci & Technol, Sch Food & Biol Engn, Chengdu 610106, Peoples R China;[4]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood,Guang, Zhanjiang 524088, Peoples R China;[5]Guizhou Med Univ, Key Lab Endem & Ethn Dis, Key Lab Med Mol Biol Guizhou Prov, Minist Educ, Guiyang 550004, Guizhou, Peoples R China

年份：2023

卷号：338

外文期刊名：JOURNAL OF FOOD ENGINEERING

收录：SCI-EXPANDED(收录号：WOS:000855647700002)、、EI(收录号：20223612684984)、Scopus(收录号：2-s2.0-85137054083)、WOS

基金：This work was financially supported by Guizhou Provincial Science and Technology Project (No. KY [2022] key 036) and the Foundation of Guizhou Educational Committee (No. KY [2021] 008; No. KY [2020] 014) .

语种：英文

外文关键词：Gelatin; EGCG; Gigh methoxyl pectin; Ternary complex; Double emulsion; Ultrasonic

外文摘要：Double emulsions have very promising application prospects in the pharmaceutical, cosmetic, and food industries. Nevertheless, its usage in the food industry is restricted mainly due to its immense stability problems. Here, W-1/O/W-2 double emulsion was prepared by two-step emulsification method using ultrasonic emulsification technology. The physicochemical stability, rheological properties, thermal stability, and microstructure of the double emulsion were investigated. The results revealed that W-1/O/W-2 double emulsion with optimum stability was prepared on the parameters that the ratio of W-1 (gelatin)/O primary emulsion to the external aqueous phase (gelatin-EGCG-high methoxyl pectin ternary complex) was 6:4, ultrasonic power was 80 W, ultrasonic time was 6 min, and ternary complex concentration was 0.75%. The double emulsion produced under these conditions had the smallest particle size (1143 nm) and the maximum absolute zeta potential value (39.17 +/- 0.50 mV). The results of full-featured stability analyzer manifested that the emulsion system no longer underwent phase separation. Confocal laser scanning microscopy (CLSM) successfully observed a uniformly dispersed double emulsion. Furthermore, dynamic rheological properties demonstrated that the cohesive strength of W-1/O/W-2 double emulsion was strength than that of W-1/O primary emulsion. Differential scanning calorimetry (DSC) analysis suggested that both remained stable throughout the temperature change, while the W-1/O/W-2 double emulsion was more thermally stable. Hence, the gelatin-EGCG-high methoxyl pectin ternary complex can act as an effective emulsion stabilizer to stabilize the W-1/O/W-2 double emulsion.