Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions

Abstract

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Formulation and Preparation of Water-In-Oil-In-Water Emulsions Loaded with a Phenolic-Rich Inner Aqueous Phase by Application of High Energy Emulsification Methods

“…Several studies on encapsulation and delivery of polyphenols have been published in recent years [ 6 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 ]. The use of encapsulated polyphenols present in phenolic-rich extracts (e.g., green tea, mango peel, olive leaf or grape seed [ 27 , 28 , 29 , 30 , 31 ]) instead of free molecules improves both the stability and bioavailability of the molecules in vitro and in vivo [ 32 , 33 ] using single and multiple emulsions and nanoemulsions.…”

In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose

“…Recently, it has been shown that phenolic-rich extracts from mango peel can be successfully encapsulated using long-term stable double emulsions systems 12 . Double emulsions can encapsulate PC from mango peel within the internal aqueous phase (W 1 ) of emulsions, being surrounded by an oil droplet (O) that separates them from a second aqueous phase (W 2 ).…”

Supplementing corn chips with mango cv. “Ataulfo” peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialyzed glucose

“…The phenolic profile was analyzed in a UHPLC apparatus (Acquity, Waters, Milford, MA, USA) equipped with a diode array detector, as previously reported (Velderrain‐Rodríguez et al, 2019). Separation was performed on a BEH C18 column (1.7 µm, 3.0 × 100 mm) under temperature‐controlled conditions (60°C).…”