Abstract
The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W1 (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O and (PGPR/canola-oi)/W2 (CM, CMC, CML, CMT and CMW), and were characterized based on physicochemical properties during 35 days of storage. Optical microscopy clearly showed the drops of the internal phase surrounded by droplets of oil dispersed in the second aqueous phase; the droplet size was higher for CMT and lowest for CMW. In addition, all emulsions were highly stable at creaming and were effective in reducing the loss of antioxidant activity (88.82%) and total phenols (64.26%) during storage; CMT, CML and CM were the most effective. Furthermore, all emulsions showed a protective effect by modulating the release of the GTE in a simulated gastrointestinal environment, allowing a controlled release during the gastric-intestinal digestion phases and reaching its maximum release in the intestinal phase (64.57–83.31%). Thus, gelled double emulsions are an alternative for the preservation of GTE and could be a potential alternative for their application in the development of functional foods.
Highlights
Nowadays, consumers are focusing their attention on the consumption of high-quality foods that provide basic nutritional properties and provide beneficial effects to health, reducing the risk of disease [1,2]
Aliquots of green tea extract (GTE) (150 μL) were mixed with ABTS+ solution (2.7 mL), the mixture was allowed to react for 6 min at 25 ± 2 ◦ C in dark conditions and the absorbance was recorded at 734 nm
The GTE had a yield of 28.2% total dry matter, similar to the reported by Unno and Osakabe [38]
Summary
Consumers are focusing their attention on the consumption of high-quality foods that provide basic nutritional properties and provide beneficial effects to health, reducing the risk of disease [1,2]. The problem associated with the incorporation of green tea into various food systems is related to the stability of biologically active compounds during processing and conservation. Factors such as oxygen, temperature, pH and added ingredients, among others, contribute to the degradation of active compounds, mainly of catechins, limiting their bioavailability [5,11]. There are studies of double emulsions (W1 /O/W2 ) based on extra pure paraffin oil/cetyl dimethicone copolyol/polysorbate 80) incorporated with GTE (5%) Such emulsions were stable enough against any phase separation, some parameters, such as pH, viscosity and conductivity, were not impressive enough to assume multiple emulsions in the long term (30 days) [21]. The aim of this research was to develop and characterize gelled double emulsions based on CM mixed with different biopolymers and loaded with GTE as a function of storage time
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