期刊
FOODS
卷 11, 期 3, 页码 -出版社
MDPI
DOI: 10.3390/foods11030310
关键词
double emulsion formulation; punicalagin encapsulation; emulsion stability; oil viscosity; membrane emulsification
资金
- Consejeria de Economia y Empleo del Principado de Asturias (Plan de Ciencia, Tecnologia e Innovacion) [IDI/2018/000185]
- Ministerio de Economia y Competitividad (MINECO, Spain) [PID2019-105311RB-I00]
- Universidad de Chile, Departamento de Postgrado y Postitulo de la Vicerrectoria de Asuntos Academicos, FONDECYT [11160541]
The feasibility of encapsulating pomegranate peel extract in double emulsions was evaluated, and double emulsions prepared by direct membrane emulsification showed better stability and encapsulation efficiency.
Pomegranate peel is an agro-industrial waste that can be used as source of punicalagin, a polyphenolic compound with several beneficial effects on health. Since, once extracted, punicalagin is prone to degradation, its encapsulation by double emulsions can be an alternative to protect the active compound and control its release. The aim of this investigation was to evaluate the feasibility of encapsulating pomegranate peel extract (PPE) in double emulsions using different types of oils (castor, soybean, sunflower, Miglyol and orange) in a ratio of 70:30 (oil:PPE) and emulsification methods (direct membrane emulsification and mechanical agitation), using polyglycerol polyricinoleate (PGPR) and Tween 80 as lipophilic and hydrophilic emulsifiers, respectively. Direct membrane emulsification (DME) led to more stable emulsions during storage. Droplet size, span values, morphology and encapsulation efficiency (EE) were better for double emulsions (DEs) prepared by DME than for mechanical agitation (MA). DEs formulated using Miglyol or sunflower oil as the oily phase could be considered as suitable food grade systems to encapsulate punicalagin with concentrations up to 11,000 mg/L of PPE.
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