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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective

Zijian Zhi (UGent) , Hao Li (UGent) , Indi Geurs (UGent) , Benny Lewille (UGent) , Rui Liu, Paul Van der Meeren (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)
(2024) FOOD HYDROCOLLOIDS. 148(part B).
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Abstract
Oil-in-water-in-oil (O/W/O) double emulsions are regarded as a promising emulsion system to accomplish multifunctionality in the food industry. However, the stability of the complex structure of O/W/O double emulsions is still a problem to be solved due to the presence of two completely opposite water-oil interfaces. To overcome this issue, the application of proteins was investigated to demonstrate their stabilization effect on the O/W/O double emulsion. In this study, a model O/W/O double emulsion was formulated with the commercial emulsifiers Tween 80 and polyglycerol polyricinoleate (PGPR), and then different proteins were introduced to alternate Tween 80. The results showed that the release rate of the inner oil to the outer phase in O/W/O double emulsions stabilized by proteins and PGPR was significantly reduced by about 30% after 2 weeks of storage compared to Tween 80. The stabilization mechanism was verified using drop shape tensiometry, and it was found that whey protein isolate (WPI) and modified pea protein isolate (MPPI) could improve the interfacial moduli of both the inner and outer W–O films, further strengthening the mechanical properties of W–O interfaces against deformation and hence achieving the dual stabilization of O/W/O double emulsions. On the other hand, sodium caseinate (SC) only enhanced the interfacial properties of the PGPR-covered external interface compared to Tween 80. Taken together, this work provides a better understanding of how the composition of the intermediate water phase affects the stability of O/W/O double emulsions and paves the way to design highly stable O/W/O emulsions for food application.
Keywords
O/W/O double emulsions, Proteins, Dual stabilization, Interfacial property, OIL-WATER INTERFACE, DILATIONAL RHEOLOGY, ADSORPTION, PHASE, SURFACTANT, STABILITY, MIXTURES, DYNAMICS, BEHAVIOR, RATIO

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Citation

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MLA
Zhi, Zijian, et al. “Dual Stabilization of O/W/O Double Emulsions by Proteins : An Interfacial Perspective.” FOOD HYDROCOLLOIDS, vol. 148, no. part B, 2024, doi:10.1016/j.foodhyd.2023.109488.
APA
Zhi, Z., Li, H., Geurs, I., Lewille, B., Liu, R., Van der Meeren, P., … Van Bockstaele, F. (2024). Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective. FOOD HYDROCOLLOIDS, 148(part B). https://doi.org/10.1016/j.foodhyd.2023.109488
Chicago author-date
Zhi, Zijian, Hao Li, Indi Geurs, Benny Lewille, Rui Liu, Paul Van der Meeren, Koen Dewettinck, and Filip Van Bockstaele. 2024. “Dual Stabilization of O/W/O Double Emulsions by Proteins : An Interfacial Perspective.” FOOD HYDROCOLLOIDS 148 (part B). https://doi.org/10.1016/j.foodhyd.2023.109488.
Chicago author-date (all authors)
Zhi, Zijian, Hao Li, Indi Geurs, Benny Lewille, Rui Liu, Paul Van der Meeren, Koen Dewettinck, and Filip Van Bockstaele. 2024. “Dual Stabilization of O/W/O Double Emulsions by Proteins : An Interfacial Perspective.” FOOD HYDROCOLLOIDS 148 (part B). doi:10.1016/j.foodhyd.2023.109488.
Vancouver
1.
Zhi Z, Li H, Geurs I, Lewille B, Liu R, Van der Meeren P, et al. Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective. FOOD HYDROCOLLOIDS. 2024;148(part B).
IEEE
[1]
Z. Zhi et al., “Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective,” FOOD HYDROCOLLOIDS, vol. 148, no. part B, 2024.
@article{01HEY2PXWBBJY2NSD5KH2B9A2C,
  abstract     = {{Oil-in-water-in-oil (O/W/O) double emulsions are regarded as a promising emulsion system to accomplish
multifunctionality in the food industry. However, the stability of the complex structure of O/W/O double emulsions is still a problem to be solved due to the presence of two completely opposite water-oil interfaces. To
overcome this issue, the application of proteins was investigated to demonstrate their stabilization effect on the
O/W/O double emulsion. In this study, a model O/W/O double emulsion was formulated with the commercial
emulsifiers Tween 80 and polyglycerol polyricinoleate (PGPR), and then different proteins were introduced to
alternate Tween 80. The results showed that the release rate of the inner oil to the outer phase in O/W/O double
emulsions stabilized by proteins and PGPR was significantly reduced by about 30% after 2 weeks of storage
compared to Tween 80. The stabilization mechanism was verified using drop shape tensiometry, and it was found that whey protein isolate (WPI) and modified pea protein isolate (MPPI) could improve the interfacial moduli of both the inner and outer W–O films, further strengthening the mechanical properties of W–O interfaces against deformation and hence achieving the dual stabilization of O/W/O double emulsions. On the other hand, sodium caseinate (SC) only enhanced the interfacial properties of the PGPR-covered external interface compared to Tween 80. Taken together, this work provides a better understanding of how the composition of the intermediate water phase affects the stability of O/W/O double emulsions and paves the way to design highly stable O/W/O emulsions for food application.}},
  articleno    = {{109488}},
  author       = {{Zhi, Zijian and Li, Hao and Geurs, Indi and Lewille, Benny and Liu, Rui and Van der Meeren, Paul and Dewettinck, Koen and Van Bockstaele, Filip}},
  issn         = {{0268-005X}},
  journal      = {{FOOD HYDROCOLLOIDS}},
  keywords     = {{O/W/O double emulsions,Proteins,Dual stabilization,Interfacial property,OIL-WATER INTERFACE,DILATIONAL RHEOLOGY,ADSORPTION,PHASE,SURFACTANT,STABILITY,MIXTURES,DYNAMICS,BEHAVIOR,RATIO}},
  language     = {{eng}},
  number       = {{part B}},
  pages        = {{10}},
  title        = {{Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective}},
  url          = {{http://doi.org/10.1016/j.foodhyd.2023.109488}},
  volume       = {{148}},
  year         = {{2024}},
}
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