title: Effects of Several Natural Macromolecules on the Stability and Controlled Release Properties of Water-in-Oil-in-Water Emulsions.
abstract: Water-in-oil-in-water (W/O/W) emulsions are effective vehicles for embedding application of active compounds but limited by their thermodynamic instability and rapid release properties. The present study added bovine serum albumin, whey protein isolate, whey protein hydrolysate, sodium caseinate, carboxymethylcellulose sodium, fish gelatin, apple pectin, gum arabic, ι-carrageenan, and hydroxypropyl chitosan separately to the internal or external aqueous phase to investigate their effects on the physical stabilities and controlled release properties of W/O/W emulsions. The effects of the natural macromolecules in the internal and external aqueous phases were different and depended upon the macromolecule structure and its mass fraction. The addition of the natural macromolecule strengthened the interfaces of emulsions, which improved the physical stability. The natural macromolecules that improved the stability often did not improve controlled release. Therefore, the balance between these properties needs to be considered when adding natural macromolecules to a W/O/W emulsion.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, People's Republic of China.|Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing 100048, People's Republic of China.
authors.forename: Jinlong
authors.initials: J
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Northwest Agricultural and Forestry University , Yangling, Shanxi 712100, People's Republic of China.
authors.forename: Yiheng
authors.initials: Y
authors.lastname: Shi
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, People's Republic of China.|Beijing Key Laboratory of Flavor Chemistry , Beijing 100048, People's Republic of China.
authors.forename: Yunping
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, People's Republic of China.|Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients , Beijing 100048, People's Republic of China.
authors.forename: Chao
authors.initials: C
authors.lastname: Teng
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, People's Republic of China.|Beijing Key Laboratory of Flavor Chemistry , Beijing 100048, People's Republic of China.
authors.forename: Xiuting
authors.initials: X
authors.lastname: Li
mesh_terms: D004655:Emulsions; D009821:Oils; D010316:Particle Size; D014867:Water
chemical_list: D004655:Emulsions; D009821:Oils; D014867:Water
keywords: W/O/W emulsion; controlled release; interface behavior; interface characteristics; natural macromolecule; stability