Fabrication and characterization of salidroside W/O/W emulsion with sodium alginate

• Published in: Food Chemistry: X 2024-06, Vol.22, p.101260-101260, Article 101260
• Main Authors: Zhang, Qian, Wang, Yu-Qiao, Li, Lin, Song, Hao-Lin, Wu, Hai-Tao, Zhu, Bei-Wei
• Format: Article
• Language: English
• Subjects: Salidroside; Sodium alginate; Storage stability; W/O/W emulsion
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101260

[Display omitted] •Salidroside (Sal) W/O/W emulsion was prepared.•W/O droplets were embedded in the network structure of sodium alginate (SA).•SA significantly increased the encapsulation efficiency of Sal in the emulsion.•SA notably improved the stability of the Sal W/O/W emulsion. Salidroside (Sal), the main bioactive substance in Rhodiola rosea, is a promising functional food component with a wide range of pharmacological effects, but its biological activity is challenging to sustain due to its short half-life, low oral bioavailability, and susceptibility to environmental factors. The aim of this study was to investigate the effect of sodium alginate (SA) concentration on the construction of W/O/W emulsion in the protection of Sal. With the escalation of SA concentrations, the range of droplet size distribution was smaller and the droplets were more uniform. When the concentration of SA was 2 %, the average droplet size reached 9.1 ± 0.1 μm, and the encapsulation efficiency of Sal was 77.8 ± 1.8 %. Moreover, the double emulsion with 2 % SA was the most stable for 28 days at 4 °C since the oil droplets were embedded in the network structure of SA.