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Updated: Jul 22, 2026
Water in Oil Emulsions: A New System for Assembling Water-soluble Chlorophyll-binding Proteins with Hydrophobic Pigments
Published on: March 21, 2016
Preparation, characterization, and stability analysis of monascus red pigments water-in-oil emulsion
Shuang Wang1, Weijia Yuan1, Jun Liu1
1Molecular Nutrition Branch, National Engineering Research Center of Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, PR China.
Abstract:
Monascus red pigments (MRPs) are natural and widely used in the food industry. However, MRPs exhibit sensitivity to environmental factors such as light and heat, adversely affecting their stability and thus limiting their practical applications. In this study, to improve the stability of MRPs, water-in-oil (W/O) emulsions were fabricated using polyglycerol polyricinoleate (PGPR) and soybean oil to enhance the stability of MRPs. The emulsion prepared with a water-to-oil ratio of 3:7 and PGPR concentration of 5 % (w/w) exhibited the smallest particle size (281 nm), the best creaming index (0.15 %), and superior centrifugal (stable against centrifugation at 5000g for 20 min) and freeze-thaw stability (3 cycles). During the investigation of the stability of MRPs with and without emulsification, the retention rate of encapsulated MRPs in W/O emulsions was significantly higher than that of MRPs alone under various conditions, thereby enhancing the overall stability for practical applications.
