Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products

Abstract

In order to broaden the range of applications for oyster peptides in the food field, the amino acid composition of oyster peptide was analysed, after which the peptide sequence was identified using liquid-mass spectrometry technology. A W 1 /O/W 2 double emulsion was prepared by the two-step shear emulsification method. The W 1 /O/W 2 double emulsion was further freeze-dried after addition of alginate to obtain the final product, and the characteristics of the related product were analysed. The results show that oyster peptides are mainly composed of short peptides with molecular weights between 459.3 Da and 2716.3 Da. Polyglycerol polyrinoleate (PGPR) was selected as the emulsifier and added at 5% of the mass of the oil phase. The mass ratio of the oil phase to the water phase was O:W = 6:4, and optimal stability of the W 1 /O emulsion was obtained by shearing and emulsifying for 2 min at 12 000 rpm. A superior W 1 /O/W 2 double emulsion can be obtained by secondary emulsification in which the hydrophilic emulsifier Tween 80 was added at 0.8% (w/w) of the mass of the external water phase (W 2 ). The mass ratio of the emulsion to the external water phase was 5:5. The lyophilised product has good re-solubility, with the reconstituted emulsion maintaining the double-emulsion structure. Electronic nose results showed that the peculiar smell of the reconstituted emulsion was significantly lower than that of the oyster peptide solution. The results of this research provide a reference for the development and application of oyster peptides in the field of functional health foods.

Effect of ultrasonic power on the stability of low-molecular-weight oyster peptides functional-nutrition W1/O/W2 double emulsion

“…7 A), indicating that the e-nose combined with PCA effectively distinguished the odors of emulsions, and the total contribution of the PC1 and PC2 was far greater than 90 %. In our previous study, the odor of LOPs was observed to mainly originate from W1W (indicating sensitivity to organic sulfur), which is the primary source of the unpleasant marine fishy odor [7] . With the increase in ultrasonic treatment power, the difference in PC1 gradually increased between each treatment group and LOPs.…”

“…The total coverage of the interface by PGPR at this concentration produced the highest concentration of dispersed phase water droplets [6] . The W 1 /O emulsion was prepared as described by Yang et al [7] . Briefly, the W 1 -phase was slowly added to the O-phase to a final ratio of 4:6 (w/w) and homogenized at 13000 rpm for 2 min using a high-speed homogenizer (IKA T18 digital, Ultra-Turrax, Staufen, Germany).…”

“…However, the water-soluble peptides of marine origin possess undesirable flavor and taste profiles (e.g., fishy smell and bitterness) that further limit their storage as novel ingredients and their application in functional nutrition supplements [6] , [7] . Thus, it is crucial to effectively protect marine peptides from external environmental stresses and mask their negative flavor.…”

Double emulsion (W/O/W) gel stabilised by polyglycerol polyricinoleate and calcium caseinate as mangiferin carrier: insights on formulation and stability properties

“…S3). These findings manifested that the inner aqueous phase had passed through the oil phase into the outer aqueous phase, which led to the instability of double emulsion and the leakage of substances in the inner aqueous phase (Yang et al, 2021). However, the W 1 / O/W 2 emulsions stabilised by 2%PGPR-3%CAS, 3% PGPR-2%CAS, and 3%PGPR-3%CAS exhibited relatively lower serum separation and had no obvious MGF crystallisation at the bottom of bottles over a 21-day period (Fig.…”

Co-delivery of EGCG and lycopene via a pickering double emulsion induced synergistic hypolipidemic effect

“…19 The absorption of free EGCG happens in the stomach and early stage of small intestine, however with low oral bioavailability due to the efflux and pre-degradation. 20,21 Also, LYC is insoluble in water and highly vulnerable to thermal and oxidative degradation, resulting in low bioavailability and inconsistent biological activities. 22 These deficiencies demand special structural design of the co-delivery vehicle to mitigate the problems effectively and effectively.…”