Interfacial activity of phenolic-rich extracts from avocado fruit waste: Influence on the colloidal and oxidative stability of emulsions and nanoemulsions

View/ Open
Issue date
2021Author
Velderrain Rodríguez, Gustavo R.
González-Aguilar, Gustavo A.
Suggested citation
Velderrain Rodríguez, Gustavo R.;
Salvia Trujillo, Laura;
González-Aguilar, Gustavo A.;
Martín Belloso, Olga;
.
(2021)
.
Interfacial activity of phenolic-rich extracts from avocado fruit waste: Influence on the colloidal and oxidative stability of emulsions and nanoemulsions.
Innovative Food Science & Emerging Technologies, 2021, vol. 69, núm. 102665, p.1-11.
https://doi.org/10.1016/j.ifset.2021.102665.
Metadata
Show full item recordAbstract
The effects of phenolic-rich extracts from avocado peels (AP) and seeds (AS) on the colloidal and the lipid oxidative stability of oil-in-water (O/W) emulsions/nanoemulsions were evaluated. For this purpose, the interfacial tension (IFT) of avocado oil droplets in the presence of extracts and surfactants (low methoxyl pectin, LMP; Tween 80, T80), individually or combined, was assessed. Individually, T80 led to the lowest IFT values (4.25 ± 0.02 mN/m), followed by AS and AP extracts (9.27 ± 0.86 mN/m and 12.31 ± 0.10 mN/m, respectively) and LMP (14.88 ± 0.05 mN/m). Regarding particle size, the emulsions containing AP and AS extracts were smaller (1.45 ± 0.10 μm and 1.11 ± 0.03 μm, respectively), and stabler, than blank emulsions (4.05 ± 0.51 μm). Conversely, the extracts, especially AS extract, reduced the stability of nanoemulsions causing a 24-fold particle size increase. Nevertheless, AP and AS extracts reduced the formation of secondary oxidation products in emulsions/nanoemulsions. These findings provide novel insights into the potential use of avocado waste.
Is part of
Innovative Food Science & Emerging Technologies, 2021, vol. 69, núm. 102665, p.1-11European research projects
The following license files are associated with this item: