期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 101, 期 11, 页码 4570-4577出版社
WILEY
DOI: 10.1002/jsfa.11099
关键词
oxidative stability; loaded double emulsion; black chokeberry pomace extract
资金
- European Regional Development Fund [01.2.2-LMT-K-718]
This study found that adding a higher amount of black chokeberry extract to the inner water phase of double emulsions not only improved their physical stability, but also effectively inhibited lipid oxidation due to the high content of polyphenolics in the extract.
BACKGROUND Despite the obvious benefits of double emulsions in reducing fat content by replacing it with the water phase, their physical and oxidative stability remains a major concern. The objective of this study was to determine the ability of black chokeberry extract to inhibit lipid oxidation during storage at 4 degrees C for 60 days when different amounts of the extract were added to the inner water phase of the double emulsion. In the first step, the physical stability of the emulsions was evaluated. RESULTS Higher amount of the extract caused the formation of double emulsions with smaller droplets and higher viscosity. Throughout the whole storage period, the double emulsions showed good physical stability and high encapsulation efficiency (EE) of the extract (>95%) in the inner water phase. The positive effect of the extract on the oxidative stability of the double emulsions was shown by measuring changes in peroxide values and conjugated dienes and through the Oxipres and Rancimat tests during the convenient and accelerated storage of emulsions for 60 days. CONCLUSION The higher amount of extract suppressed lipid oxidation to a higher extent given the significant amount of polyphenolics in the extract. (c) 2021 Society of Chemical Industry
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