Abstract
The aim of the present investigation was to assess the effect of three formulation variables and their levels on the stability of bitter gourd encapsulated double emulsion using a 3 3 full factorial design. The ingredients used were i) NaCl (3-5%, w/w), ii) polyglycerol polyricinoleate (2-4%, w/w) and iii) protein:polysaccharide complexes (sodium caseinate-β-pectin /WPC-80-β-pectin, 1.5-4.5%, w/w). The dependent variables were apparent viscosity, zeta potential, sedimentation stability and turbidity. The optimized formulation consisting of bitter gourd extract (55.2%, w/w), 3% NaCl, 4% PGPR and 4.5% sodium caseinate-pectin as complex had higher apparent viscosity (2060±17.32 cP), zeta potential (-30.33±0.18 mV), lower turbidity (1.18±0.03 cm -1 ), and was stable for 29 days at 37°C, when compared to other combinations (p< 0.001). The study resulted in an optimized emulsion containing bitter gourd extract as a potential delivery vehicle, to incorporate the antidiabetic herbal component in functional foods.
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