Emblicanin Rich Emblica officinalis Encapsulated Double Emulsion and its Antioxidant Stability during Storage

Abstract

Emblicanin rich water‐soluble extract of Emblica officinalis (EEO) is encapsulated in the inner phase of double emulsion (DE) by using emulsifiers in different phases at different concentrations. The effects of other variables like homogenization speed, salt and herbal concentration are also investigated on various phases of DE to obtain a stable matrix. Finally, optimized EEO encapsulated DE has 2% w/w NaCl and 50% w/w EEO in inner (W1) phase, 4% w/w polyglycerol polyricinoleate (PGPR) in middle oil‐phase and 2% w/w low‐methoxy‐pectin and reverse osmosis water in outer (W2) phase. Ultra‐Turrax high shear homogenizer is employed to prepare primary emulsion (W1/O) at 20 000 rpm and DE (W1/O in W2) at 12 000 rpm. The EEO encapsulated DE has been characterized for encapsulation efficiency (>90%), viscosity (0.715 ± 0.18 Pa s), sedimentation stability, zeta potential (−32.17 ±1.17 mV), and particle size. Light and confocal laser microscopy are used for elaborating the microscopic structure of EEO encapsulated DEs. DE has shown storage stability up to 42 days and protect antioxidant activities as compared to control (herbal extract was not encapsulated in the inner phase). The present study demonstrates that the optimized DE matrix can be used to protect the bioactive properties of EEO for its use in functional food formulation.

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

“…However, α-Tocopherol offered a superior antioxidant effect, as evidenced by it producing higher values of antioxidant activity and stabilization parameters than gallic acid, due to its hydrophobic nature, resulting in its better location at the O/W 1 interface as well as its strong placement at the gel state of the interface. Chaudhary, et al [45] also investigated the chemical stability of different concentrations of a water-soluble extract of Emblica officinalis (EEO) encapsulated in the internal aqueous phase of a DE during storage at 4 • C for 63 days. The encapsulation efficiency exhibited a significant increase from 56.93% to 95-74% with increasing EEO concentrations from 15% to 50%; potentially due to the high binding capacity and hydrophilic character of the extract which resulted in a limited diffusion through the oil phase.…”

Teknik Ekstraksi dan Nanoenkapsulasi Komponen Bioaktif Buah Malaka: Tinjauan Literatur

“…Klasifikasi sistem nanoenkapsulasi pada ekstrak tanaman terdiri atas nanoliposom, nanoemulsi, dan nanopartikel. Sistem nanoenkapsulasi ekstrak buah malaka yang telah diteliti terbatas pada dua sistem, yaitu nanoliposom (Chaudhary et al, 2020;Ingkatawornwong et al, 2008;Raknam, 2012;Utamo et al, 2011) dan nanopartikel (Al-Twaty dan Booles, 2014; Renuka et al, 2013) (Tabel 5). Nanoliposom Nanoliposom merupakan sistem nanoenkapsulasi yang terdiri atas molekul amfifilik, seperti fosfolipid yang mengelilingi inti fase air.…”

“…Nanoliposom Nanoliposom merupakan sistem nanoenkapsulasi yang terdiri atas molekul amfifilik, seperti fosfolipid yang mengelilingi inti fase air. Nanoliposom ekstrak buah malaka telah diteliti menggunakan teknik injeksi pelarut (Ingkatawornwong et al, 2008;Raknam, 2012), mikrofluidisasi (Utamo et al, 2011), dan emulsi ganda (Chaudhary et al, 2020).…”

“…Matriks nanoliposom mampu mengikat komponen bioaktif lebih dari 90% dan mampu memproteksi aktivitas antioksidan ekstrak lebih dari 42 hari. Pada hari 63 penyimpanan, aktivitas antioksidan ekstrak nanoliposom berkurang 60,27 %, sedangkan ekstrak tanpa enkapsulasi berkurang hingga 90,42% (Chaudhary et al, 2020).…”

Advances in biotechnology of Emblica officinalis Gaertn. syn. Phyllanthus emblica L.: a nutraceuticals-rich fruit tree with multifaceted ethnomedicinal uses

“…A specific amount of d -fructose, d -glucose, d -myo-inositol and free sugars are found in an ethanol-soluble fraction derived from this fruit; whereas, an acidic water-soluble fraction of the same comprises pectin with residues of d -arabinosyl, d -galacturonic acid, d -galactosyl, d -glucosyl, d -mannosyl, d -rhamnosyl, and d -xylosyl (Bhattacharya et al 1999 ). Emblicanin-A and Emblicanin-B (two low molecular weight hydrolyzable tannins) accompanied by pedunculagin and punigluconin are the integral components found in E. officinalis fruits (Kim et al 2005 ; Chaudhary et al 2020 ); whereas, tannins, gallic acid and pyrogallol are the active principles of this fruit (Veena and Shanthi 2006 ).…”