Effect of soybean lipophilic protein–methyl cellulose complex on the stability and digestive properties of water–in–oil–in–water emulsion containing vitamin B12

Abstract

Abstract This study aimed to evaluate the effects of soybean lipophilic protein (LP)–methyl cellulose (MC) complex on W/O/W emulsions embedded with hydrophilic vitamin B12. The LP–MC complex was characterized by emulsifying properties and scanning electron microscopy. W/O/W emulsions were characterized by microdistribution, rheology and stability analysis. The nutrient release behavior of W/O/W emulsions was examined by using in vitro digestion experiments. Microstructural and rheological analyses suggested that the LP–MC complex increased the viscoelasticity of W/O/W emulsions and formed a strong gel network on the droplet surface. W/O/W emulsions exhibited excellent encapsulation efficiency during storage time and showed sustained-release behavior during in vitro digestion when W1/O:W2 was 4:6 and LP:MC was 3:1. These findings contribute to the development of a new W/O/W emulsion system based on the stabilization of the LP–MC complex. They can also be used to provide protection and realize the sustained release of loaded nutrients.