Emulsions have great potential for use as the delivery systems of lipophilic bioactive compounds, mainly for applications in food and pharmaceutical products. The effectiveness of these delivery systems can be assessed by the degree of protection they offer to the encapsulated compounds, or core material, from environmental stresses, such as those encountered during food processing and later in the gastrointestinal tract. The objective of this study was to assess the effect of adding gum guar or gum arabic on the stability and cytotoxicity of egg yolk/fish oil emulsions. The performances of two processing conditions, simple and high-pressure homogenization, were also evaluated.
Eggs were collected and egg yolks were manually separated from the whites and rolled on Whatman no. 1 paper to eliminate the albumen residues. After puncturing the vitelline membrane, the egg yolk content was collected in a container placed in an ice bath and used to form the monolayer emulsions. Fish oil from Alaska Pollock (Gadus chalcogrammus) with a high content of eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids as triglycerides or ethyl esters was obtained. The moisture content of the freshly extracted egg yolk was determined using a convection oven set a 105–110 °C for 5 h. The 1% w/w polysaccharide solutions were prepared by stirring gum guar or gum arabic in cool Milli-Q water at 400 rpm until complete dissolution. Egg yolk/polysaccharide emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45 °C, and characterized for their particle size and distribution, viscosity, encapsulation efficiency, oxidative stability, and cytotoxicity.
Emulsions containing gum guar and/or triglycerides had the highest viscosity. There was no significant difference in the encapsulation efficiency of emulsions regardless of the polysaccharide used. However, emulsions containing gum arabic displayed a bridging flocculation effect, resulting in less stability over time compared to those using gum guar. Emulsions produced using high-pressure homogenization displayed a narrower size distribution and higher stability. The formation of peroxides and propanal was lower in emulsions containing gum guar and was attributed to the surface oil. No significant toxicity toward Caco-2 cells was found from the emulsions over time. On the other hand, after 10 days of storage, nonencapsulated fish oil reduced the cell viability to about 80%. The results showed that gum guar can increase the particle stability of egg yolk/fish oil emulsions and decrease the oxidation rate of omega- 3 fatty acids.
In this study, egg yolk was used as the primary emulsifier of fish oil triglycerides or ethyl esters. Gum guar or gum arabic was further added to the primary emulsion to act as a secondary layer. Simple or combined simple/high-pressure homogenization were the two homogenization processes tested. The resulting emulsions were developed to protect highly sensitive lipophilic bioactive compounds, namely, EPA and DHA, from environmental stresses. The effectiveness of the emulsions was given by their stability and their ability to prevent oxidation/degradation of EPA and DHA over 10 days of storage at 45 °C. The encapsulation efficiency of an emulsion and its ability to prevent the core material release during processing and storage will impact its oxidative stability, which is of crucial importance in an oil-in-water emulsion system. Further studies are needed to evaluate the mechanisms with which these polysaccharides exert these beneficial properties.
Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions. The emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45 °C, and characterized for their particle size and distribution, viscosity, encapsulation efficiency, oxidative stability, and cytotoxicity. Emulsions containing gum guar and/or triglycerides had the highest viscosity. There was no significant difference in the encapsulation efficiency of emulsions regardless of the polysaccharide used. However, emulsions containing gum arabic displayed a bridging flocculation effect, resulting in less stability over time compared to those using gum guar. Emulsions produced using high-pressure homogenization displayed a narrower size distribution and higher stability. The formation of peroxides and propanal was lower in emulsions containing gum guar and was attributed to the surface oil. No significant toxicity toward Caco-2 cells was found from the emulsions over time. On the other hand, after 10 days of storage, nonencapsulated fish oil reduced the cell viability to about 80%. The results showed that gum guar can increase the particle stability of egg yolk/fish oil emulsions and decrease the oxidation rate of omega-3 fatty acids.
