The effect of Sodium carboxymethylcellulose on the stability and bioaccessibility of anthocyanin water-in-oil-in-water emulsions

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dc.contributor.authorTeixé-Roig, Júlia
dc.contributor.authorOms Oliu, Gemma
dc.contributor.authorVelderrain-Rodríguez, G.R.
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2022-12-09T12:03:13Z
dc.date.available2022-12-09T12:03:13Z
dc.date.issued2018-09-21
dc.date.updated2022-12-09T12:03:13Z
dc.description.abstractWater-in-oil-in-water (W1/O/W2) emulsions provide protective encapsulation to plant bioactive compounds in food matrix and under gastrointestinal conditions. However, the stability of the emulsions during the storage is crucial for their use in the food industry. Hence, the aim of this study was to enhance the stability and bioaccessibility of W1/O/W2 emulsions containing anthocyanins with the use of sodium carboxymethylcellulose (CMCNa). The emulsions were prepared by ultrasound technology, adding polyglycerol polyricinoleate (PGPR) in the inner aqueous phase of emulsions, and lecithin and Tween 20 in the outer aqueous phase. The systems were physicochemical characterized over the time and their behaviour under simulated gastrointestinal conditions was investigated. Our results showed high encapsulation efficiencies above 90% and an increase in bioaccessibility with the use of CMCNa. Moreover, the polymer addition slowed down the free fatty acids release and increased the oil digestibility of lecithin-stabilized emulsions. These latter emulsions presented the highest bioaccessibility (31.08 ± 1.73%), the more negative values of ζ-potential and no variations on the particle size and the backscattering profile over the time, thus being the most stable emulsions. These results provide useful information for the design of anthocyanin emulsion-based delivery systems to guarantee their functionality in food matrices as well as through the gastrointestinal tract.
dc.format.mimetypeapplication/pdf
dc.identifier.doihttps://doi.org/10.1007/s11947-018-2181-7
dc.identifier.idgrec027653
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10459.1/84508
dc.language.isoeng
dc.publisherSpringer Nature
dc.relationinfo:eu-repo/grantAgreement/MINECO//AGL2015-65975-R/ES/DISEÑO DE SISTEMAS NANOESTRUCTURADOS PARA PROTEGER Y LIBERAR COMPUESTOS NATURALES CON ACTIVIDAD FUNCIONAL Y TECNOLOGICA/
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1007/s11947-018-2181-7
dc.relation.ispartofFood And Bioprocess Technology, 2018, vol. 11, num. 12, p. 2229-2241
dc.rights(c) Springer Nature, 2018
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.subject.classificationTecnologia dels aliments
dc.subject.classificationUltrasons
dc.subject.otherFood technology
dc.subject.otherUltrasonics
dc.titleThe effect of Sodium carboxymethylcellulose on the stability and bioaccessibility of anthocyanin water-in-oil-in-water emulsions
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
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