Journal
FOOD RESEARCH INTERNATIONAL
Volume 106, Issue -, Pages 542-548Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2018.01.017
Keywords
Acai berry; Antioxidants; Water-in-oil nanoemulsions; Anthocyanins; Retention kinetics
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Funding
- Ministry of Education, Culture, Sports, Science and Technology of Japan (MEXT)
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Acai berry is the fruit of an Amazonian palm tree and rich in anthocyanins (ACNs). Scientific studies have proven the health benefits of acai berry and declared this fruit as super fruit. ACNs have high antioxidant activities, but they are unstable and can easily deteriorate during food processing. In order to protect ACNs and increase their applicability, food-grade water-in-oil (W/O) emulsions were successfully formulated with different concentrations of acai berry extracts (AEs). The formulated W/O nanoemulsions were relatively stable, with no phase separation after 30 days of storage. The average droplet size varied between 146.8 and 814:8 nm, with higher values corresponding to samples without AEs. All W/O nanoemulsion samples exhibited antioxidant activity and high retention rates of polyphenols after 30 days of storage. ACN retention followed first-order kinetics, with high protection of ACNs observed in emulsified samples. 2% AE encapsulated in a 30 wt% W/O nanoemulsion had an estimated half-life of 385 days. The results indicate that stable nanoemulsion systems with high ACN protection can be produced with possible applications in the food and pharmaceutical industries.
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