Co-encapsulation of vitamins C and E in SPI-polysaccharide stabilized double emulsion prepared by ultrasound: Fabrication, stability, and in vitro digestion

Abstract

Vitamins C and E have anti-oxidative, anti-aging, and anti-cancer, and these two vitamins can produce synergistic effects when used in combination. However, the stability and bioaccessibility of the vitamins C and E need to improve. Herein, the double (W/O/W) emulsion was fabricated by different ultrasound time (1 min, 2 min) using soy protein isolate (SPI)-polysaccharides (pectin: sodium alginate = 10:0, 7:3, 3:7. 0:10) as an emulsifier and co-encapsulated vitamins C and E. Results revealed that ultrasound treatment reduced the particle size, improved the emulsification properties and physical stabilities of the emulsion, and bioaccessibility of bioactive substances. Moreover, the W/O/W emulsion stabilized by SPI-pectin-sodium alginate (pectin: sodium alginate = 7:3) had the smallest particle size and the highest environmental stability, resulting in a more compact coating. Furthermore, this emulsion enhanced the stability of the bioactive substances during simulated gastrointestinal digestion, thereby improving bioaccessibility (vitamin C: 90.01% ± 1.11%; vitamin E: 80.12% ± 1.56%). The aforementioned results demonstrated that SPI-pectin-sodium alginate-stabilized W/O/W emulsion could be a potential alternative to co-encapsulate vitamins C and E.