Transformation of W/O/W emulsions and O/W/O emulsions for co-loading selenium-enriched peptide and vitamin E: Design and characteristics

Double emulsions (e.g., O/W/O and W/O/W emulsions) have important applications in healthy food development for food industry. Herein, we prepared O/W/O and W/O/W emulsions by two-step emulsification method only using two food grade emulsifiers (Octenyl succinate starch ester (OSA starch) and polyglycerol polyricinoleate (PGPR)), respectively. The optimal process parameters (in external emulsion and internal emulsion) for the preparation of O/W/O and W/O/W emulsions were systematically studied. It is noteworthy that the facile conversion of the two O/W/O and W/O/W emulsions could be achieved by changing the order of emulsifier addition. The double emulsions can be used for co-loading of plant-derived selenium-enriched peptide (Se peptide) and vitamin E (VE) with efficient loading rates, and the emulsions of encapsulated Se-peptide and VE have good antioxidant properties. The results of fuzzy numerical sensory evaluation and electronic nose showed that both emulsion systems were effective in masking the odor of Se-peptide.

Automated summary

This study successfully prepared O/W/O and W/O/W emulsions using a simple method. These emulsions have important applications in healthy food development, as they can efficiently load selenium-enriched peptides and vitamin E, and exhibit good antioxidant properties. Additionally, they effectively mask the odor of selenium-enriched peptides.