Interfacial behavior and stability of ovalbumin/gum arabic complex stabilized W/O/W emulsion: fourth derivative...

Area of Science:

• Food Science
• Colloid and Surface Chemistry
• Biomaterials Science

Background:

• Developing stable delivery systems for bioactive compounds like vitamin B12 is crucial for the food industry.
• Emulsifiers play a key role in stabilizing complex emulsion structures for enhanced nutrient delivery.
• Ovalbumin (OVA) and gum arabic (GA) are natural biopolymers with potential as food-grade emulsifiers.

Purpose of the Study:

• To investigate the use of ovalbumin/gum arabic (OVA/GA) complexes as emulsifiers for W/O/W double emulsions.
• To analyze the adsorption and stability mechanisms of OVA/GA complexes at the oil-water interface.
• To develop an effective vitamin B12 (VB12) delivery system using these stabilized emulsions.

Main Methods:

• Preparation of OVA/GA complexes via direct mixing.
• Stabilization of W/O/W double emulsions using OVA/GA complexes.
• Analysis of interfacial adsorption and stability using fourth-order derivative spectroscopy and light scattering.
• Evaluation of emulsion properties including fractal dimension (Df) and encapsulation efficiency.

Main Results:

• OVA/GA complexes effectively stabilized W/O/W emulsions for VB12 delivery.
• pH significantly influenced the structure and interfacial properties of OVA/GA complexes, with optimal stability observed at acidic pH values (4.4, 4.0, 3.7).
• The developed emulsion system achieved over 85% encapsulation efficiency for VB12 and demonstrated enhanced resistance to gastric conditions.

Conclusions:

• OVA/GA complexes are promising emulsifiers for creating stable double emulsions.
• pH-dependent structural changes in OVA/GA complexes are key to interfacial stabilization.
• The study provides a foundation for utilizing these systems as carriers for bioactive substances in food products, ensuring effective protection and controlled release.