Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition

Electrically charged food-grade biopolymers can be used to form multilayer coatings around the lipid droplets in oil-in-water emulsions using a sequential layer-by-layer electrostatic deposition approach. In principle, this approach improve stability and enhance functionality of food emulsions. study, were formed from saponins, polypeptides, polysaccharides medium chain triglyceride (MCT) as templates (pH 4.0). First, an emulsion containing negatively was created quillaja saponin (QS) anionic emulsifier. Second, these coated with cationic polypeptide (poly-L-lysine, PLL) positively-charged droplets. Finally, negatively-charged polysaccharide, either pectin (PE) or ?-carrageenan (KC), Overall, 1-layer had best resistance salt, pH, heat, indicating that saponins effective emulsifiers. The 2-layer better pH-stability than 3-layer emulsions, which tended strongly aggregate under acidic conditions. Conversely, salt-stability even at low salt levels (50–100 mM NaCl). All relatively stable heating (90 °C, 30 min). our results provide useful insights into formulation emulsifiers biopolymers. There appears little advantage technology physical saponin-coated droplets, but there may advantages terms extending their functional properties, will explored future studies.