Water-in-oil-in-water (W 1 /O/W 2) double emulsion is one of the most efficient drug delivery systems. In the double emulsion, the release of a target compound from one phase to another can be controlled by the emulsion composition, emulsification and preparation condition. Tween 80 is mainly used as a high HLB emulsifier; while it may cause many side effects on the human health. The main goal of the present study was to investigate the efficiency of a new hybrid polymer (pectin-pea protein isolate conjugate) as a potential alternative for Tween 80. In this study, the efficiency of different types and concentrations of hydrophilic emulsifier (i.e. Tween 80, native pectin and pectin-PPI conjugate) and hydrophobic emulsifier (i.e. PGPR) on the release behavior of Tartrazine as a marker and other characteristics of W 1 /O/W 2 double emulsion were investigated. The double emulsion containing 2% pectin-PPI conjugate and 2% PGPR had proper encapsulation stability (37.05%). Conversely, the sample stabilized with Tween 80 (2%) and PGPR (either 2% or 5%) had relatively poor encapsulation stability after one-month storage (8.97% and 6.35%, respectively). In most cases, the double emulsion stabilized with pectin-PPI conjugate provided stronger encapsulation properties, smaller droplets, and higher zeta potential than other emulsions containing the native pectin and Tween 80. The current study reveals that the pectin-PPI conjugate (3:1) can be used a proper replacer for Tween 80 in stabilizing the double emulsion. The application of pectin-PPI conjugate in the double emulsion led to reduce the percentage of PGPR in the formulation, providing safer product.
The application of pectin as an emulsifier in oil-in-water (O/W) emulsion does not guarantee its stability for a long time. In fact, pectin is not an effective emulsifier because of its hydrophilic structure. On the other hand, pea protein isolate (PPI) does not also have a proper emulsifying activity because of its hydrophobic structure. The main objective of this study was to investigate the effects of mixing and conjugation processes on the emulsifying activity and other properties of pectin and PPI in oil-in-water (O/W) emulsion and aqueous system. The conjugation variables were pectin to PPI ratio (i.e. 1:1, 2:1, 3:1, 1:2 and 1:0 w/w) and incubation time (i.e. 0, 6, 27 and 48 h). The native pectin was used as a control for a comparison purpose. The current study revealed that the long incubation (48 h at 60 °C) resulted in the formation of a strong linkage between pectin and PPI. As a result, a hybrid conjugated polymer was formed. This hybrid polymer had the lower solubility and higher emulsifying activity than the native pectin and PPI alone. After one-month storage, the emulsion containing pectin-PPI conjugate (3:1 w/w with 48 h incubation) was the most stable sample with the smallest droplet size (1.863 μm) among all prepared emulsions. This emulsion had the highest negative zeta-potential (−49.97 mV) and stability (83.33%) among all samples. This study revealed that mixing and conjugation of pectin and PPI led to improve the emulsifying activity of both polymers.
This study was conducted to investigate the effects of inulin (0, 2.5, 5, and 7.5 %), maltodextrin (0, 15, 20, and 25 %), and different drying processes (one-and two-stage drying) on the morphology and physicochemical properties of regular and instant reduced-fat creamers. The present study showed that the drum-dried creamer containing 0 % maltodextrin and 0 % inulin was fully sticky powder with dark brown color. It was found that the maximum increase in maltodextrin (from 0 to 25 %) and inulin (from 0 to 7.5 %) resulted in the creamer with the highest glass transition temperature and the lowest stickiness among all formulated creamers. The application of two-stage drying involving fluidized bed drying resulted in further improvement of the glass transition temperature and stickiness of the reduced fat instant creamer. The instant creamers obtained from two-stage drying had considerably higher glass transition temperature and lower bulk density than the regular creamers from one-stage drying. Such improvement could be due to the reduction of bulk density induced by fluidized bed drying. This might be because of higher porosity of the creamer particles after agglomeration. The current study revealed that the addition of high amounts of inulin and maltodextrin also played a significant role in the reduction of bulk density and further improvement of glass transition temperature (Tg) and solubility of the reduced fat creamer. The instant reduced fat creamer containing 25 % maltodextrin and 7.5 % inulin had the most desirable characteristics among all formulated creamers.
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