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.
Wall Medrano, Abraham
González-Aguilar, Gustavo A.
MetadataShow full item record
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 PC from mango peel into food products. Moreover, even though non-digestible biopolymers are usually incorporated into emulsions to enhance stability, little is known about the effect on the digestibility and release of PC. In this study, a mango peel extract (MPE) was encapsulated using W1/O/W2 emulsions containing sodium carboxymethyl cellulose (CMC; 0, 0.5, 1.0% w/w) in W2, and their colloidal stability, lipid digestibility kinetics (free fatty acid release), and release (in terms of antioxidant activity) under in vitro digestion conditions were evaluated. The presence of CMC in emulsions caused flocculation of droplets, which remained unchanged during the gastric phase, suggesting that bridging flocculation occurred. Moreover, a slower lipid digestion rate was observed in emulsions containing CMC, with k-values ranging between 0.21 and 0.25 min−1, compared to emulsions without CMC (around 0.14 min−1). However, although CMC may slow down the lipolysis reaction during the first 40 min due to physical or steric hindrance, at the end of the intestinal phase, emulsions with or without CMC had a similar final FFA release. Moreover, MPE release was triggered under gastric conditions, probably by osmotic imbalance, showing a constant antioxidant activity value during the intestinal phase only in emulsions containing CMC. This study provides relevant insights to design double emulsions as delivery systems of water-soluble bioactive compounds with antioxidant activity, such as PC.
Is part ofFood & Function, 2019, vol. 10, num. 9, p. 6110-6120
European research projects
Showing items related by title, author, creator and subject.
Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions Velderrain Rodríguez, Gustavo R.; Acevedo Fani, Alejandra; González-Aguilar, Gustavo A.; Martín Belloso, Olga (Elsevier, 2019)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 ...
Molet Rodríguez, Anna; Martín Belloso, Olga; Salvia Trujillo, Laura (MDPI, 2021-01-09)Water-in-oil-in-water (W1/O/W2) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation ...
Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds Artiga Artigas, María; Molet Rodríguez, Anna; Salvia Trujillo, Laura; Martín Belloso, Olga (Springer, 2018)This work aimed at obtaining an optimized formation procedure of water-in-oil-in-water (W1/O/W2) double emulsions as potential templates to carry hydrophilic (e.g., chlorophyllin; CHL) and/or hydrophobic (e.g., lemongrass ...