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dc.contributor.authorVelderrain Rodríguez, Gustavo R.
dc.contributor.authorSalvia Trujillo, Laura
dc.contributor.authorWall Medrano, Abraham
dc.contributor.authorGonzález-Aguilar, Gustavo A.
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2020-07-24T07:26:48Z
dc.date.available2020-09-03T22:19:30Z
dc.date.issued2019-09-03
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10459.1/69365
dc.description.abstractMango 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.
dc.description.sponsorshipThis study was supported by the Ministry of Economy and Competitiveness, Spain, throughout the project AGL2015-65975-R (MINECO/FEDER, UE). The authors are also grateful to the National Council of Science and Technology (CONACyT) for partial financial support through projects 563: “Un Enfoque Multidisciplinario de la Farmacocinética de Polifenoles de Mango Ataulfo: Interacciones Moleculares, Estudios Preclínicos y Clínicos”, CB-2012-01/179574 (Basic science), CB-2015-01/254063 (Basic science) and the Doctoral scholarship that GRVR received. All authors are grateful to all academic authorities (CIAD, University of Lleida) and to the AlFaNutra research net.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherThe Royal Society of Chemistry
dc.relationMINECO/PN2013-2016/AGL2015-65975-R
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1039/C9FO01266D
dc.relation.ispartofFood & Function, 2019, vol. 10, num. 9, p. 6110-6120
dc.rights(c) The Royal Society of Chemistry, 2019
dc.subjectMango by-products
dc.subjectEncapsulation
dc.subjectEmulsification
dc.subjectDouble emulsions
dc.titleIn vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-07-24T07:26:48Z
dc.identifier.idgrec029590
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1039/C9FO01266D


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