Food and Fermentation Industries >

2026 , Vol. 52 >Issue 17: 197 - 207

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045111

Based on modified pea protein isolate, water-in-oil (W/O/W) double emulsion co-encapsulated EGCG and quercetin system was constructed

  • LIU Wei ,
  • FAN Wei ,
  • WU Liang ,
  • LIU Xun ,
  • LI Jun ,
  • WANG Hui ,
  • SHI Yan
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  • 1(College of Food Science, Nanchang University, Nanchang 330047, China)
    2(Nanchang University Jinggangshan Green Food New Quality Productivity Transformation Center, Ji’an 343000, China)
    3(Jiangxi Huangshanghuang Group Food Co.Ltd., Nanchang 330052, China)

Received date: 2025-11-10

  Revised date: 2026-01-07

  Online published: 2026-09-21

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Abstract

In order to obtain a W/O/W double emulsion that co-encapsulates epigallocatechin-3-gallate (EGCG) and quercetin (Q).In this study, pea protein isolate (PPI) was used as the hydrophilic emulsifier in the outer aqueous phase, and polyglycerol polyricinoleate (PGPR) was used as the lipophilic emulsifier in the oil phase.The optimal scheme for double emulsion:the mass fraction of PPI in the outer aqueous phase is 6%, the mass fraction of PGPR in the oil phase is 4%, the mass fraction of NaCl is 1.0%, the volume ratio of the inner aqueous phase to the oil phase (W1∶O) is 3∶7, and the volume ratio of the primary emulsion-outer aqueous phase (W1/O∶W2) is 4∶6.The W/O/W double emulsion prepared under this scheme had good stability and excellent encapsulation ability (EGCG:65.12%, Q:89.48%).The results provide a reference for the construction of co-encapsulation systems for bioactive compounds, and further expand the application of W/O/W emulsion in food.

Key words： double emulsion; co-encapsulation; optimize; protein

Cite this article

LIU Wei , FAN Wei , WU Liang , LIU Xun , LI Jun , WANG Hui , SHI Yan . Based on modified pea protein isolate, water-in-oil (W/O/W) double emulsion co-encapsulated EGCG and quercetin system was constructed[J]. Food and Fermentation Industries, 2026 , 52(17) : 197 -207 . DOI: 10.13995/j.cnki.11-1802/ts.045111

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