Salidroside (Sal), the main bioactive substance in , is a promising functional food component with a wide range of pharmacological effects, but its biological activity is challenging to sustain due to its short half-life, low oral bioavailability, and susceptibility to environmental factors. The aim of this study was to investigate the effect of sodium alginate (SA) concentration on the construction of W/O/W emulsion in the protection of Sal. With the escalation of SA concentrations, the range of droplet size distribution was smaller and the droplets were more uniform. When the concentration of SA was 2 %, the average droplet size reached 9.1 ± 0.1 μm, and the encapsulation efficiency of Sal was 77.8 ± 1.8 %. Moreover, the double emulsion with 2 % SA was the most stable for 28 days at 4 °C since the oil droplets were embedded in the network structure of SA.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10915508 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101260 | DOI Listing |
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Article Synopsis
- Oleanolic acid (OA) can form particles in oil, helping to create stable high internal phase emulsions (HIPEs) that have desirable properties similar to fat.
- These emulsions can maintain their structure even under high temperatures and freeze-thaw cycles and can be optimized by adjusting the water droplet density and OA coverage.
- OA is also used to produce a dual-interface water-in-oil-in-water emulsion, leading to a product with a smooth texture and similar behavior to milk fat, making it a potential "clean-label" fat substitute from natural sources.
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