Construction and application of a W1/O/W2 emulsion based co-delivery system for Polygonatum saponins and polysaccharides

This study developed a W 1 /O/W 2 double emulsion system for co-delivery of hydrophilic Polygonatum sibiricum polysaccharides (PSP) and hydrophobic saponins (PSS). The optimal W/O emulsion was formulated using Polyglycerol polyricinoleate (PGPR) at a mass fraction of 0.05, a 3:7 water-oil ratio, and homogenization at 15,000 rpm, achieving an 83.4 % encapsulation efficiency for PSP. The W 1 /O/W 2 emulsion demonstrated stable colloidal properties (particle size: 326 ± 26 nm; zeta potential: >-30 mV), protecting bioactive components during simulated oral and gastric digestion while enabling controlled release in the intestine (free fatty acid release: 65.9 %). When formulated into a functional beverage, the optimized recipe (with flavoring, erythritol, and citric acid at mass fractions of 0.0014, 0.08, and 0.001, respectively) combined with a thickener blend (CMC-Na, gum arabic, and pectin at mass fractions of 0.001, 0.001, and 0.0008, respectively) achieved the highest sensory score (92/100) and ensured microbial safety. This study not only provides a novel strategy for synergistic delivery of PSP and PSS but also underscores its critical significance for the rational design and technological innovation of functional beverages, paving the way for practical applications in the development of next-generation functional food products. • W 1 /O/W 2 emulsion co-delivers PSP/PSS with 83.4 % encapsulation efficiency. • The W 1 /O/W 2 emulsion achieved protection and controlled release of PSP and PSS. • Optimized beverage formula achieves the highest sensory for functional foods.