期刊
JOURNAL OF FUNCTIONAL FOODS
卷 56, 期 -, 页码 65-73出版社
ELSEVIER
DOI: 10.1016/j.jff.2019.02.045
关键词
Polyphenols; Mango by-products; Encapsulation; Surfactant; Double emulsions; Emulsification
资金
- Ministry of Economy and Competitiveness, Spain [AGL2015-65975-R]
- National Council of Science and Technology (CONACyT) through projects 563: Un Enfoque Multidisciplinario de la Farmacocinetica de Polifenoles de Mango Ataulfo: Interacciones Moleculares, Estudios Preclinicos y Clinicos [CB-2012-01/179574, CB-2015-01/254063]
Mango peel is an excellent source of compounds with nutritional and functional properties, especially phenolic compounds (PC). However, it is usually discarded due to its unpleasant taste and its difficulty to be added to food products. As a solution, we evaluated the feasibility of encapsulating a phenolic-rich extract from mango peel (MPPE) within water-in-oil-in-water (W-1/O/W-2) emulsions, using different surfactants (Tween 20, Tween 80 and lecithin). Time and amplitude conditions of ultrasound treatment were evaluated to form the MPPE loaded water-in-oil (W/O) emulsions, using polyglyceroi polyricinoleate (PGPR) as a surfactant. Regarding of W-1/O/W-2 emulsions, the highest encapsulation efficiency (EE) was observed in those with Tween 20 and lecithin (98.65 +/- 1.14% and 96.11 +/- 1.37%, respectively). However, emulsions with Tween 80 had the best physical and encapsulation stability (ES) during storage. These results demonstrate that PC can be successfully encapsulated within efficient and stable emulsion-based systems by selecting the appropriate surfactants.
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