Co-delivery of hydrophobic 13-carotene and hydrophilic riboflavin by novel water-in-oleic acid-in-water (W/OA/W) emulsions

Hydrophobic 13-carotene and hydrophilic riboflavin offer a wide range of health benefits, but their limited stability and bioaccessibility pose challenges to their use in the food industry. This study developed a water-in-oleic acid-in-water (W/OA/W) emulsion. The effects of internal/external water phase emulsifiers were investigated on their microstructure, encapsulation efficiency, and stability. Only 0.05 wt% soybean-derived phosphatidylcholine was required as a lipophilic emulsifier to produce W/OA/W emulsions that can encapsulate both hydrophobic 13-carotene and hydrophilic riboflavin. Compared to the commercial pea protein isolate (PPI), the PPIxylooligosaccharide conjugate demonstrated superior performance as hydrophilic emulsifiers in stabilizing W/ OA/W emulsions. The W/OA/W emulsion co-delivery system improved the thermal stability, light stability, and bioaccessibility of 13-carotene, as well as the light stability of riboflavin. Overall, the W/OA/W emulsion holds great promise for application in natural food and for co-delivering hydrophobic and hydrophilic bioactive ingredients.