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Cited by 30Microencapsulation and Drying ProcessesProteins in Food SystemsHydrogels: synthesis, properties, applications

The DOI matches its Crossref record; 49 of the 49 references it cites were found in a registry or an index.

W/O/W emulsion-filled sodium alginate hydrogel beads for co-encapsulation of vitamins C and E: Insights into the fabrication, lipolysis, and digestion behavior

Abstract

In this study, vitamins C and E were simultaneously encapsulated in water-in-oil-in-water (W/O/W) emulsion-filled sodium alginate (SA) hydrogel beads, as well as the effects of SA concentrations (0.5%, 1.0%, 1.5%, and 2.0%) on the structures and lipolysis the of hydrogel beads were investigated. With increasing SA concentration, the beads showed larger sizes, denser structures and better textures. The droplets tightly penetrated the gel network at high SA concentrations. Digestion behavior revealed the disintegrated intramolecular structure at low SA concentrations. The beads with 0.5% SA were fragmented, losing the initial shape during digestion in the intestinal fluid. Additionally, lipid phases were released as W/O/W and O/W emulsion droplets after digestion. However, the high SA concentration-containing beads exhibited a well-preserved morphological structure after digestion, and the release profiles of lipid phase were mainly O/W emulsion droplets. Furthermore, vitamins C and E encapsulated in the beads exhibited high bioaccessibility (vitamin C: 90.20% and vitamin E: 95.19%).

Overview

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Crossref · 10.1016/j.foodchem.2024.140095

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Metadata

Authors
Geng, M., Li, L., Tan, X., Teng, F., & Li, Y.
Affiliations
Northeast Agricultural University (CN)
Corresponding author
  • Teng, Fei
  • Li, Yang
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2024-11
Volume
457
Pages
140095
ISSN
0308-8146 (ISSN-L)
OpenAlex
W4399631724
Cited by
30
References
49
Citations by year
2026: 12 · 2025: 18
FWCI
6.44
Type
journal article
Language
en
Open access
closed
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Funders
National Natural Science Foundation of China (32001686)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Physical Sciences › Materials Science › Biomaterials › Hydrogels: synthesis, properties, applications
Keywords
water-in-oil-in-water emulsion, vitamin C, vitamin E, co-encapsulation, lipolysis, alginate concentration, bioaccessibility, emulsion droplets, encapsulation efficiency
MeSH terms
Alginates, Ascorbic Acid, Digestion, Drug Carriers, Drug Compounding, Emulsions, Humans, Lipolysis, Particle Size, Vitamin E, Hydrogels

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Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.