Journal
JOURNAL OF FOOD ENGINEERING
Volume 263, Issue -, Pages 446-453Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2019.07.026
Keywords
Rheology; Microstructure; Encapsulation efficiency; Particle size; In vitro iron bioaccessibility
Categories
Funding
- TUBITAK [1140209]
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In this study, it was aimed to prepare and characterize double (W-1/O/W-2) emulsions for encapsulation of ferric chloride within the internal aqueous phase (W-1). The primary (W-1/O) emulsion to be used in double emulsion was examined for oxidative stability and whey protein isolate was found effective in improving oxidation stability. The double emulsions were prepared with different primary emulsion:external water phase (W-1/O/W-2) ratios as 40:60, 30:70 and 20:80; the emulsions were characterized in terms of droplet size, encapsulation efficiency, rheology, creaming stability and in vitro iron bioaccessibility. The emulsion with 40:60 ratio had the highest viscosity and encapsulation efficiency whereas it had the lowest creaming index and droplet size. It was also obtained that iron bioaccessibility increased as the ratio of W-2 phase increased and the double emulsion with 20:80 ratio showed the highest bioaccessibility (52.97 +/- 0.89%). This study may enable the use of double emulsion encapsulation in the enrichment of food products with iron.
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