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A water-in-oil-in-water (W/O/W) emulsion for the encapsulation of salidroside (Sal) was constructed. This study aimed to detect the impact of whey protein isolate (WPI) on the microstructure and stability of Sal W/O/W emulsion, which was prepared by two-step emulsification. First, Sal and sodium alginate (SA) were added to the inner water phase, and polyglycerol polyricinoleate (PGPR) was added to the oil phase to prepare a water-in-oil (W/O) emulsion. Second, different concentrations of WPI were added to the outer water phase containing SA to prepare a Sal W/O/W emulsion. The microstructure, stability, moisture distribution, rheological properties, and encapsulation efficiency of Sal were detected. The results showed that the particle size and the size distribution range became smaller and narrower with increasing WPI concentration. When the concentration of WPI was greater than 2%, the double-layer structure remained stable over 28 days of storage at 4 °C. Moreover, when the WPI concentration reached 4%, the entrapment efficiency of Sal was the highest. These results indicated that the optimum concentration of WPI was 4%. [Display omitted] • The salidroside (Sal) W/O/W emulsions were stabilized by whey protein isolate (WPI). • WPI significantly decreased the emulsion particle size. • The encapsulation efficiency of Sal reached 77.9 ± 1.3% by 4% WPI. • WPI densified the microstructure of Sal W/O/W emulsion. [ABSTRACT FROM AUTHOR]

In the present study, the effects of corn starch (CS) on the properties of Chinese shrimp (Fenneropenaeus chinensis) powder (SP) were characterized to explore the feasibility of developing dysphagia diet. The SP/CS gels were prepared by adding CS at different concentrations. The SP/CS mixture presented low gel properties at CS concentrations ranging from 12 to 48 mg/mL, but did demonstrate gelation behavior with the highest G′ value of 1134.2 Pa and a water holding capacity of 90% at 60 mg/mL. As the CS concentration increased, the stability of the SP/CS mixture also improved, as evidenced by the significantly reduced relaxation times T 22 and T 23 , enhanced gel network formation, and the presence of hydrogen bonding and electrostatic interactions between SP and CS. Furthermore, the international dysphagia diet standardisation initiative (IDDSI) swallowing level of the SP/CS mixtures were 2, 3, 4, and 5 at CS concentrations of 12, 24, 36, 48 and 60 mg/ml, respectively. The SP/CS-60 mixture gel was considered suitable for dysphagia patients. These findings suggest that the gel properties of SP can be modified by CS, and that the SP/CS mixture gels have the potential to be used as a texture-modified diet with high-quality protein for dysphagia patients. [Display omitted] • The gel properties of SP/CS were positively correlated with the concentration of CS. • CS increased the elasticity and water holding capacity of SP. • CS promoted water migration to bound water in SP and enhanced the gel network. • SP/CS (each at 60 mg/mL) gel was suitable for dysphagia patients. [ABSTRACT FROM AUTHOR]