Controlled release of flavor oil nanoemulsions encapsulated in filled soluble hydrogels

•4:1 LM Pectin:WPI at pH 4.0 formed soluble hydrogel complexes (diameter 811 ± 42 nm).•1% WPI and 5% 1:1 MCT:orange oil created stable nanoemulsions (diameter 150 ± 0.8 nm).•Filled hydrogels are formed when mixing the nanoemulsions and biopolymers at pH 4.0.•Hydrophobic or electrostatic attractions...

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Bibliographic Details
Published in:Food chemistry 2018-06, Vol.250, p.46-53
Main Authors: Kwan, Anya, Davidov-Pardo, Gabriel
Format: Article
Language:English
Subjects:
Delayed-Action Preparations
Emulsions - chemistry
Encapsulation
Filled hydrogels
Flavor nanoemulsions
Flavoring Agents - chemistry
Flavoring Agents - pharmacokinetics
Gas Chromatography-Mass Spectrometry - methods
Hydrogels - chemistry
Microscopy, Confocal
Nanostructures - chemistry
Pectins - chemistry
pH-dependent release
Plant Oils - chemistry
Plant Oils - pharmacokinetics
Saliva
Solid Phase Microextraction
Soluble complexes
Triglycerides - chemistry
Triglycerides - pharmacokinetics
Whey Proteins - chemistry
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Summary:•4:1 LM Pectin:WPI at pH 4.0 formed soluble hydrogel complexes (diameter 811 ± 42 nm).•1% WPI and 5% 1:1 MCT:orange oil created stable nanoemulsions (diameter 150 ± 0.8 nm).•Filled hydrogels are formed when mixing the nanoemulsions and biopolymers at pH 4.0.•Hydrophobic or electrostatic attractions are necessary to embed the nanoemulsions.•Filled hydrogels delayed the release of limonene and disrupted in artificial saliva. The goal of this project was to create hydrogels, a type of soluble biopolymer delivery system to encapsulate flavored nanoemulsions that are released under artificial saliva conditions. Low methoxyl (LM) pectin and whey protein isolate (WPI) at pH 4.0 were used to form the hydrogels at a ratio of 4:1 (w/w), respectively. Orange oil, medium-chain triglyceride (MCT) oil, and WPI were used to make stable nanoemulsions loaded with flavor oil. The nanoemulsions were encapsulated into hydrogels with a mean diameter of 768 ± 36 nm. The ability of the hydrogels to encapsulate the orange oil and release the flavor in the presence of artificial saliva was determined using size distribution data, confocal microscopy, and the release of limonene as assessed by solid-phase microextraction using gas chromatography mass spectrometry. Results showed that the encapsulation of flavor nanoemulsions in filled hydrogels reduces the release of limonene.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.12.089