Biopolymer-stabilized emulsions on the basis of interactions between β-lactoglobulin and ι-carrageenan

Abstract

ι-Carrageenan and β-lactoglobulin (β-lg) stabilized oil-in-water (O/W) emulsions, which can be used for the oral administration of bioactive but environmentally sensitive ingredients, have been successfully prepared. The effects of protein/polysaccharide ratios, total biopolymer concentration, environmental stress (thermal processing and sonication), and pH on the complex formation between ι-carrageenan and β-lactoglobulin have been investigated. We found that β-lactoglobulin and ι-carrageenan stabilized emulsions can be formed at pH values of 6.0, 4.0, and 3.4. However, the microstructures of emulsions stabilized by β-lactoglobulin and ι-carrageenan was identified by optical microscopy, and it indicated that the emulsion prepared at pH 6.0 flocculated more extensively, while its hydrodynamic radius was much bigger than those prepared at pH 4.0 and 3.4. Regarding rheological properties, the emulsion of pH 6.0 showed a more solid-like behavior but with a lower viscosity than those of pH 4.0 and 3.4. The optimum concentration ranges for β-lg and ι-carrageenan to form stable emulsions at pH 4.0 and 3.4 were 0.3 wt-%-0.6 wt-% and 0.4 wt-%-0.7 wt-%, respectively.

Whey Protein/Polysaccharide-Stabilized Emulsions: Effect of Polymer Type and pH on Release and Topical Delivery of Salicylic Acid

“…It was found that whey proteins have a better emulsifying capacity than traditional emulsifiers and that β-lactoglobulin-stabilized emulsions showed higher resistance to gravitational separation (11). The isoelectric point (pI) of whey proteins was reported as pI≈5.2 (10,12). At pH values higher than the pI (e.g., pH 6), the whey proteins have a negative charge, whereas at pH values below the pI (e.g., pH 4), they are positively charged.…”

“…1) is an anionic polysaccharide with a pK a value of ≈2 (8) and would be negatively charged at all pH values used throughout this study (pH>2). A study by Ru et al (12) indicated that stable emulsions could be obtained with a combination of β-lactoglobulin and ι-carrageenan at pH values of 3.4 and 4, depending on the protein/polysaccharide ratio used. Contrary, it was found that extensive flocculation occurred at pH 6.…”

In Vitro Skin Delivery of Griseofulvin by Layer-by-Layer Nanocoated Emulsions Stabilized by Whey Protein and Polysaccharides

“…Recently, renewably sourced biopolymers have garnered significant investigation into their ability to stabilize emulsions. These polymers have the advantage of being hypoallergenic, biocompatible, and biodegradable [ 10 , 11 , 12 , 13 ]. By evaporating the aqueous phase from mainly o/w emulsions using spray-drying or freeze-drying, dry emulsions could be produced from biopolymer dispersions [ 14 ].…”

“…Heating the whey proteins above 80 °C denatures the proteins, leading to a very viscous aqueous dispersion once dissolved. The high viscosity of the dispersion improves the stability of the resultant emulsions and may find higher-value utilization, such as in drug delivery systems [ 13 , 24 ].…”

Encapsulation of Epigallocatechin-3-gallate (EGCG) Using Oil-in-Water (O/W) Submicrometer Emulsions Stabilized by ι-Carrageenan and β-Lactoglobulin

“…Therefore, these emulsion-based delivery systems could release in response to a specific pH trigger similar to human digestive system. In our previous paper, we found the optimum concentrations of β-lactoglobulin and ι-carrageenan for the formation of stable oil-in-water (O/W) emulsions at pH values of both 4.0 and 3.4 were 0.3-0.6 and 0.4-0.7 wt %, respectively (13). High-pressure homogenization has been routinely used to engineer nano-or submicrometer nutraceutical dispersions (14).…”