Double emulsions (DEs), one of the most promising dispersion systems, have attracted much attention in the food industry. However, instability and the need for synthetic surfactants hinder the application of DEs. The development of clean-label DEs with good stability remains a challenge. Herein, novel DE gels (DEGs) with water-in-oil-in-water morphology were developed by combining multiple gelation and emulsification processes, which can stabilize the dispersion system without the synthetic surfactants used in conventional emulsions. Gelatin and beeswax were used to gelatinize the internal aqueous and oil phases respectively. Sodium caseinate acted as the external aqueous phase emulsifier, while a blend of gellan gum (GG) and sodium alginate (SA) was introduced to create DEGs. The networks formed by SA and GG in the water phase inhibited the movement of droplets in the emulsions and improved their stability. The DEGs can withstand up to five freeze-thaw cycles and at least 100 d of storage. In addition, the textural properties of DEGs were characterized and the results suggested that DEGs could be used as a cheese simulant. DEGs could be used as carriers for the co-delivery of phycocyanin and astaxanthin. Their encapsulation efficiency was greater than 90%. Furthermore, digestion showed that DEGs significantly improved the bioavailability of astaxanthin and phycocyanin, which increased from 18.5 ± 0.15% and 16.3 ± 0.45% to 43.2 ± 0.35% and 41.6 ± 0.5%, respectively. In conclusion, we have demonstrated a novel strategy for the preparation of clean-label DEGs, which could be used as a carrier for the co-delivery of hydrophilic and hydrophobic substances.

中文翻译：

---

使用蜂蜡稳定的 W/O 制备新型 W/O/W 乳液凝胶：藻蓝蛋白和虾青素的制备、表征和共同递送

双乳液（DE）作为最有前途的分散体系之一，引起了食品行业的广泛关注。然而，不稳定性和对合成表面活性剂的需求阻碍了 DE 的应用。开发具有良好稳定性的清洁标签DE仍然是一个挑战。在此，通过结合多种凝胶化和乳化过程，开发了具有水包油包水形态的新型DE凝胶（DEG），它可以稳定分散体系，而无需传统乳液中使用的合成表面活性剂。明胶和蜂蜡分别用于使内部水相和油相胶凝。酪蛋白酸钠充当外部水相乳化剂，同时引入结冷胶 (GG) 和海藻酸钠 (SA) 的混合物来产生 DEG。 SA和GG在水相中形成的网络抑制了乳液中液滴的运动并提高了乳液的稳定性。 DEG 可以承受最多 5 次冻融循环和至少 100 天的储存。此外，还对 DEG 的质构特性进行了表征，结果表明 DEG 可用作奶酪模拟物。 DEG 可用作共同传递藻蓝蛋白和虾青素的载体。它们的封装效率大于90%。此外，消化显示DEG显着提高了虾青素和藻蓝蛋白的生物利用度，分别从18.5±0.15%和16.3±0.45%增加到43.2±0.35%和41.6±0.5%。总之，我们展示了一种制备清洁标签 DEG 的新策略，它可以用作亲水性和疏水性物质共同递送的载体。