Influence of Inulin and Isomalto-oligosaccharides as Thickener on the Stability of Vitamin C Containing W₁/O/W₂ Double Emulsion

DOI

10.2991/978-94-6463-288-0_8How to use a DOI?

Keywords

Destabilisation; Double Emulsion; HCNO; Inulin; Isomalto-oligosaccharide; MCT; Vitamin C

Abstract

Encapsulation with a W₁/O/W₂ double emulsion (DE) system is a method that could protect vitamin C or other active ingredients from external influences thus increasing their stability and bioavailability. The DEs were prepared using hydrogenated coconut oil (HCNO) and middle chain triglycerides (MCT) coconut oil stabilised by PgPr and Tween 20/ PgPr to strengthen the inner and outer interfacial layers, respectively. The prebiotic polysaccharides such as inulin and isomalto-oligosaccharides (IMO) of 1-5% were added to the outer aqueous phase as thickeners. It turned out that the addition of thickeners induced DE destabilisation. The increased thickeners’ concentrations enhanced the detrimental effect on the stability of the DEs. Furthermore, the MCT based DEs demonstrated a higher rate of destabilisation compared to the HCNO based DEs. The gelled form of HCNO acted as an effective barrier that hindered the movement of aqueous phase between the internal and external phases. The effect of inulin addition on the destabilisation of DE was less detrimental compared to IMO due to its higher viscosity. The thickeners seemed to be incompatible with the emulsifiers thus destabilising the DEs. The DE stability of higher than 70% and encapsulation efficiency of more than 70% achieved using HCNO oil after 4-day storage seemed promising to be further developed as low-fat and nutritious food. Tailoring the stability of interfacial layers of the Vitamin C containing DEs with the prebiotic thickeners seemed crucial to bring the fortified products into commercialisation.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Lanny Sapei
AU  - Emma Savitri
AU  - Hillary Emmanuella Darsono
AU  - Yenni Anggraeni
PY  - 2023
DA  - 2023/11/19
TI  - Influence of Inulin and Isomalto-oligosaccharides as Thickener on the Stability of Vitamin C Containing W₁/O/W₂ Double Emulsion
BT  - Proceedings of the 4th International Conference on Informatics, Technology and Engineering 2023 (InCITE 2023)
PB  - Atlantis Press
SP  - 69
EP  - 78
SN  - 2589-4943
UR  - https://doi.org/10.2991/978-94-6463-288-0_8
DO  - 10.2991/978-94-6463-288-0_8
ID  - Sapei2023
ER  -