Abstract
Water-in-oil-in-water (W1/O/W2) emulsions provide protective encapsulation to plant bioactive compounds in food matrix and under gastrointestinal conditions. However, the stability of the emulsions during the storage is crucial for their use in the food industry. Hence, the aim of this study was to enhance the stability and bioaccessibility of W1/O/W2 emulsions containing anthocyanins with the use of sodium carboxymethylcellulose (CMCNa). The emulsions were prepared by ultrasound technology, adding polyglycerol polyricinoleate (PGPR) in the inner aqueous phase of emulsions, and lecithin and Tween 20 in the outer aqueous phase. The systems were physicochemical characterized over the time and their behavior under simulated gastrointestinal conditions was investigated. Our results showed high encapsulation efficiencies above 90% and an increase in bioaccessibility with the use of CMCNa. Moreover, the polymer addition slowed down the free fatty acid release and increased the oil digestibility of lecithin-stabilized emulsions. These latter emulsions presented the highest bioaccessibility (31.08 ± 1.73%), the more negative values of ζ-potential and no variations on the particle size and the backscattering profile over the time, thus being the most stable emulsions. These results provide useful information for the design of anthocyanin emulsion-based delivery systems to guarantee their functionality in food matrices as well as through the gastrointestinal tract.
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We gratefully acknowledge Anna Arola-Arnal for her contribution.
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This work was supported by the Ministerio de Economía y Competitividad and the Fondo Europeo de Desarrollo Regional (FEDER) throughout project AGL2015-65975-R
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Teixé-Roig, J., Oms-Oliu, G., Velderrain-Rodríguez, G.R. et al. The Effect of Sodium Carboxymethylcellulose on the Stability and Bioaccessibility of Anthocyanin Water-in-Oil-in-Water Emulsions. Food Bioprocess Technol 11, 2229–2241 (2018). https://doi.org/10.1007/s11947-018-2181-7
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DOI: https://doi.org/10.1007/s11947-018-2181-7