Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)

Simple item page
dc.contributor.authorTeixé-Roig, Júlia
dc.contributor.authorOms Oliu, Gemma
dc.contributor.authorBallesté Muñoz, Sara
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2022-05-25T09:57:38Z
dc.date.available2022-12-23T23:06:40Z
dc.date.issued2022
dc.date.updated2022-05-25T09:57:38Z
dc.description.abstractPhycocyanin could be a potential substitute for synthetic food coloring due to its health-related properties. However, this protein is easily degraded by light, temperature or pH. Double emulsions have proven to be good systems to encapsulate and protect hydrophilic compounds such as phycocyanin. Moreover, the addition of polysaccharides to the outer aqueous phase (W2) of these emulsions seems to improve their stability, although the impact on their digestive fate needs to be further studied. The aim of this study was to evaluate the effect of increasing the viscosity of W2 by adding arabic gum, pectin or sodium alginate at different concentrations (0%, 0.5%, 1%, 1.5% or 2%) on the physical properties and digestibility of emulsions, and on phycocyanin bioaccessibility. Results showed an efficient phycocyanin encapsulation in the inner aqueous phase (W1) of the emulsions containing sodium alginate and pectin at 1.5-2%. During the digestion, the use of all polysaccharides at 2% prevented the phycocyanin release into the gastric phase, its degradation during the intestinal phase and improved lipid digestibility. However, sodium alginate showed more noticeable effects, followed by pectin and arabic gum. Therefore, sodium alginate at concentrations 1.5-2% seems to be the most suitable polysaccharide for improving encapsulation efficiency, lipid digestibility and protecting phycocyanin during the gastrointestinal digestion.
dc.description.sponsorshipThis work was funded by the project AGL201565975-R (FEDER, MINECO, UE) and project RTI2018094268-B-C21 (MCIU, AEI; FEDER, UE). Author Júlia Teixé Roig thanks the University of Lleida for the pre-doctoral grant.
dc.format.mimetypeapplication/pdf
dc.identifier.doihttps://doi.org/10.1016/j.foostr.2021.100249
dc.identifier.idgrec032213
dc.identifier.issn2213-3291
dc.identifier.urihttp://hdl.handle.net/10459.1/83381
dc.language.isoeng
dc.publisherElsevier
dc.relationinfo:eu-repo/grantAgreement/MINECO/Dirección General de Investigación Científica y Técnica/AGL2015-65975-R/ES/DISEÑO DE SISTEMAS NANOESTRUCTURADOS PARA PROTEGER Y LIBERAR COMPUESTOS NATURALES CON ACTIVIDAD FUNCIONAL Y TECNOLOGICA/
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI-2018-094268-B-C21/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foostr.2021.100249
dc.relation.ispartofFood Structure, 2022, vol. 31, núm. 100249
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/Dirección General de Investigación Científica y Técnica/AGL2015-65975-R/ES/DISEÑO DE SISTEMAS NANOESTRUCTURADOS PARA PROTEGER Y LIBERAR COMPUESTOS NATURALES CON ACTIVIDAD FUNCIONAL Y TECNOLOGICA/
dc.relation.projectIDinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI-2018-094268-B-C21/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/
dc.rightscc-by-nc-nd (c) Elsevier, 2021
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectPolysaccharides
dc.subjectW1/O/W2 emulsions
dc.subjectPhycocyanin
dc.subjectBioaccessibility
dc.subjectDigestibility
dc.titleEncapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)
dc.typeinfo:eu-repo/semantics/article
dc.type.versionacceptedVersion
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
032213.pdf
Size:
710.69 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Articles publicats (Tecnologia, Enginyeria i Ciència dels Aliments)
Articles publicats (Agrotecnio Center)
Publicacions de projectes de recerca del Plan Nacional