Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions
Velderrain Rodríguez, Gustavo R.
González-Aguilar, Gustavo A.
MetadataShow full item record
Mango peel is an excellent source of compounds with nutritional and functional properties, especially phenolic compounds (PC). However, it is usually discarded due to its unpleasant taste and its difficulty to be added to food products. As a solution, we evaluated the feasibility of encapsulating a
phenolic-rich extract from mango peel (MPPE) within water-in-oil-in-water (W1/O/W2) emulsions, using different surfactants (Tween 20, Tween 80 and lecithin). Time and amplitude conditions of ultrasound treatment were evaluated to form the MPPE loaded water-in-oil (W/O) emulsions, using polyglycerol polyricinoleate (PGPR) as a surfactant. Regarding of W1/O/W2 emulsions, the highest encapsulation efficiency (EE) was observed in those with Tween 20 and lecithin (98.65 ± 1.14% and 96.11 ± 1.37%, respectively). However, emulsions with Tween 80 had the best physical and encapsulation stability (ES) during storage. These results demonstrate that PC can be successfully encapsulated within efficient and stable emulsion-based systems by selecting the appropriate surfactants.
Is part ofJournal Of Functional Foods, 2019, vol. 56, p. 65-73
The following license files are associated with this item:
Showing items related by title, author, creator and subject.
In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose Velderrain Rodríguez, Gustavo R.; Salvia Trujillo, Laura; Wall Medrano, Abraham; González-Aguilar, Gustavo A.; Martín Belloso, Olga (The Royal Society of Chemistry, 2019-09-03)Mango peel is a rich source of phenolic compounds (PC), which can be used in food fortification. The use of water-in-oil-in-water (W1/O/W2) emulsions represents a potential strategy to encapsulate, protect and incorporate ...
Gasa Falcón, Ariadna; Acevedo Fani, Alejandra; Oms Oliu, Gemma; Odriozola Serrano, Isabel; Martín Belloso, Olga (Elsevier, 2019-10-31)The aim of this study was to develop a β-carotene-enriched tertiary emulsion (lactoferrin/alginate/ε-poly-L-lysine). Then, its physical stability as well as β-carotene content under external stresses (temperature, pH and ...
Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol Acevedo Fani, Alejandra; Silva, Hélder Daniel; Soliva-Fortuny, Robert; Martín Belloso, Olga; Vicente, António Augusto (Elsevier, 2017)Interfacial deposition of biopolymer layers on oil droplets may be a suitable strategy for increasing the emulsion stability and protection of functional ingredients. Resveratrol is a naturally occurring phenolic compound ...