Fabrication and characterization of salidroside W/O/W emulsion with sodium alginate

Qian Zhang; Yu-Qiao Wang; Lin Li; Hao-Lin Song; Hai-Tao Wu; Bei-Wei Zhu

Food Chemistry: X (Jun 2024)

Fabrication and characterization of salidroside W/O/W emulsion with sodium alginate

Qian Zhang,
Yu-Qiao Wang,
Lin Li,
Hao-Lin Song,
Hai-Tao Wu,
Bei-Wei Zhu

Affiliations

Qian Zhang: College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
Yu-Qiao Wang: SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Lin Li: SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Hao-Lin Song: SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Hai-Tao Wu: SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Corresponding authors at: College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China (B.-W. Zhu); SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China (H.-T. Wu).
Bei-Wei Zhu: College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Corresponding authors at: College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China (B.-W. Zhu); SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China (H.-T. Wu).

Journal volume & issue: Vol. 22
p. 101260

Abstract

Read online

Salidroside (Sal), the main bioactive substance in Rhodiola rosea, 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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

About the journal

Abstract

Keywords