FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (6): 272-280.doi: 10.7506/spkx1002-6630-20180211-123

• Process and Technology • Previous Articles     Next Articles

Optimization of Preparation of W/O/W Multiple Emulsion and Evaluation of Its Ability to Encapsulate Cyanidin-3-Glucoside

YUAN Li, SUN Chuchu, DANG Qingling, GAO Ruichang*   

  1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
  • Online:2019-03-25 Published:2019-04-02

Abstract: In this experiment, the effects of stirring rate and emulsifier type on the stability of W/O/W double emulsion were studied in order to optimize the process parameters. The ability of W/O/W double emulsion to encapsulate cyanidin-3- glucoside (C-3-G) was evaluated as well. The optimum conditions were found to be as follows: stirring rate 15 500 r/min for the first emulsification, 7 000 r/min for the second emulsification, polyglycerol ricinoleate concentration (PGPR, oil phase emulsifier) 16%, hydrophile lipophile balance (HLB) of hydrophilic emulsifier 10, and hydrophilic emulsifier concentration 10%. Under these conditions, the retention rate after centrifugation reached 80.25%. C-3-G was well encapsulated by the optimized multiple emulsion. It was found that the drug-loading rate of the emulsion was 1 500 mg/L and the encapsulation efficiency was 98.08%. The encapsulation of C-3-G improved the emulsion stability by increasing the viscosity of the inner water phase.

Key words: W/O/W emulsion, process optimization, cyanidin-3-glucoside (C-3-G), encapsulation

CLC Number: