Design and determination of double emulsions (W1/O/W2) for the trapping of antioxidant compounds sensitive to thermal processes

Abstract

Currently, there are several advances in the development of functional foods, since consumers are increasingly aware of the close relationship between food and the health of the body. Thus, this research proposes the encapsulation of bioactive compounds, extracted from the xoconostle fruit using micro emulsions for its protection at high temperatures in the jam making process. For the extraction, three treatments were proposed, with different means of extraction (EX); EX1: water, EX2: ethanol and EX3: ethanol-water mixture (1:1). Statistical analysis revealed that the extraction medium did not have an effect on antioxidant capacity. The emulsion was made with the EX1 extract, forming a multiple water-in-oil-in-water emulsion (W1/O/W2), using three biopolymers whey protein concentrate (WPC), whey protein isolate (WPI) and gum arabic (GA) in concentrations of 6.0%, 7.5%, and 9.0%, in which physical stability and stability to creaming were determined. The 7.5% WPI emulsion presented greater stability. The antioxidant capacity tests in the jam showed that the emulsion is efficient to preserve the antioxidant capacity, observing an increase in this in EXC/EM, compared to the EX and EXS/EM treatment.