Cited by 59Proteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications

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Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion

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Zhuang, Hong, Li, Xueqian, Wu, Sijia, Wang, Bing, Yan, Haiyang·2023·Food Chemistry

DOI 10.1016/j.foodchem.2023.135975

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Abstract

In this work, the effects of konjac glucomannan (KGM) concentrations on microstructure, gel properties, stability and digestibility of water-in-oil-in-water emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate were investigated. Visual appearance indicated that a non-layered double emulsion gel was formed when KGM increased to 0.75%. Emulsion gels with 1.5% KGM showed the highest encapsulation, freeze-thaw and photochemical stability due to the formation of the smallest droplets, which were supported by microscopic observations. Moreover, the addition of KGM improved water holding capacity, rheological and texture properties of emulsion gels. Particularly, at 1.5% or 1.75% KGM, color and potential of hydrogen showed the most stable level after 14 days of storage. During in vitro digestion, KGM delayed the hydrolysis of protein and oil droplets, and then improved the bioavailability of grape seed proanthocyanidin. These results promoted the application of KGM in emulsion gels and the encapsulation of nutraceuticals.

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Authors: Zhuang, H., Li, X., Wu, S., Wang, B., & Yan, H.
Affiliations: Jilin University (CN)
Corresponding author: Yan, Haiyang
ORCID: Wu, Sijia
Wang, Bing
Yan, Haiyang
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2023-08
Volume: 418
Pages: 135975
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2023.135975
OpenAlex: W4328108939
Cited by: 59
References: 39
Citations by year: 2026: 14 · 2025: 20 · 2024: 19 · 2023: 6
FWCI: 7.84
Type: journal article
Language: en
Open access: green
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
doi.org/10.15223/policy-017 (stm-asf)
doi.org/10.15223/policy-037 (stm-asf)
doi.org/10.15223/policy-012 (stm-asf)
doi.org/10.15223/policy-029 (stm-asf)
doi.org/10.15223/policy-004 (stm-asf)
Locations: Food Chemistry (publishedVersion)
SSRN Electronic Journal (acceptedVersion)
PubMed (publishedVersion)
Funders: Jilin Scientific and Technological Development Program (20210101016JC)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords: grape seed proanthocyanidins, konjac glucomannan, polyglycerol polyricinoleate, whey protein isolate, double emulsion, encapsulation efficiency, emulsion stability, freeze-thaw stability, in vitro digestion, bioavailability, nutraceutical delivery, water holding capacity, rheological properties
MeSH terms: Whey Proteins, Digestion, Emulsions, Gels, Glycerol, Mannans, Ricinoleic Acids, Water, Proanthocyanidins, Grape Seed Extract

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Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion

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