Interfacial behavior and stability of ovalbumin/gum arabic complex stabilized W/O/W emulsion: fourth derivative fluorescence method.

In this study, ovalbumin (OVA)/gum arabic (GA) complexes were prepared via direct mixing and used as emulsifiers to stabilize the external aqueous phase of W/O/W double emulsions, creating an effective vitamin B12 (VB12) delivery system. Using techniques like fourth-order derivative spectroscopy and light scattering, the adsorption and stability mechanisms of the OVA/GA complex at the oil-water interface were analyzed. Results showed that with a total OVA/GA concentration of 0.6% and an OVA:GA mass ratio of 1:2, varying pH from neutral to acidic caused the fractal dimension (Df) to increase from 1.2 to 3.1, then decrease to 2.7, indicating pH influenceds the complex's structure. At pH 4.4, 4.0, and 3.7, the interface's thickness and stability improved significantly. The emulsion achieved over 85% encapsulation rate and demonstrated enhanced resistance to gastric conditions, ensuring effective VB12 protection and controlled release. This study provided a foundation for developing stable delivery carriers for bioactive substances in food.