Abstract
Currently, industry is requesting proven techniques that allow the use of encapsulated polyphenols, rather than free molecules, to improve their stability and bioavailability. Response surface methodology (RSM) was applied in this work to determine the optimal composition and operating conditions for preparation of water-in-oil-in-water (W/O/W) emulsions loaded with phenolic rich inner aqueous phase from olive mill wastewater. A rotor-stator mixer, an ultrasonic homogenizer and a microfluidizer processor were tested in this study as high-energy emulsification methods. Optimum results were obtained by means of microfluidizer with 148 MPa and seven cycles input levels yielding droplets of 105.3 ± 3.2 nm in average size and 0.233 ± 0.020 of polydispersity index. ζ-potential, chemical and physical stability of the optimal W/O/W emulsion were also evaluated after storage. No droplet size growth or changes in stability and ζ-potential were observed. Furthermore, a satisfactory level of phenolics retention (68.6%) and antioxidant activity (89.5%) after 35 days of storage at room temperature makes it suitable for application in the food industry.
Highlights
IntroductionEmulsions are generally used for the encapsulation of bioactive compounds in aqueous solutions
Emulsions are generally used for the encapsulation of bioactive compounds in aqueous solutions.They consist of at least two immiscible liquids, one of them dispersed as small droplets in the other [1,2]
Response surface methodology (RSM) was applied to determine the optimal composition and operating conditions for the preparation of W/O/W double emulsions loaded with phenolic rich inner aqueous phase from olive mill wastewater
Summary
Emulsions are generally used for the encapsulation of bioactive compounds in aqueous solutions. They consist of at least two immiscible liquids (oil and water), one of them dispersed as small droplets in the other [1,2]. Droplet diameters in food systems range from 0.1 to 100 μm [3]. Emulsions can be classified as oil-in-water (O/W) or water-in-oil (W/O) emulsions, depending on whether the dispersed phase is oil or water, respectively. There are several types of multiple emulsions, such as oil-in-water-in-oil (O/W/O) or water-in-oil-in-water (W/O/W) emulsions [4,5]. Emulsifiers are commonly added as stabilizers to obtain a kinetically stable system [6]
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have