Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release

Estévez, Miriam; Güell, Carme; Lamo-Castellví, Sílvia de; Ferrando, Montserrat

doi:10.1016/j.foodchem.2018.07.217

Cited by 49 publications

(16 citation statements)

References 28 publications

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“…Emulsions stabilized with LMPC and WPI showed slightly higher values of EE than PPI for all the emulsification cycles. The evolution of EE obtained for the three proteins is similar to those reported for W 1 /O/W 2 emulsions produced by membrane emulsifications using DMTS [8,49] and regular membrane emulsification [6,45,50].…”

Section: Production Of W 1 /O/w 2 Emulsionssupporting

confidence: 81%

Polyphenol Loaded W1/O/W2 Emulsions Stabilized with Lesser Mealworm (Alphitobius diaperinus) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated Storage, Process, and Digestion Conditions

Wang

Ballon

Schroën

et al. 2021

Foods

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Water-in-oil-in-water (W1/O/W2) emulsions are complex delivery systems for polyphenols amongst other bio-actives. To stabilize the oil–water interphase, dairy proteins are commonly employed, which are ideally replaced by other, more sustainable sources, such as insect proteins. In this study, lesser mealworm (Alphitobius diaperinus) protein concentrate (LMPC) is assessed and compared to whey protein (WPI) and pea protein (PPI), to stabilize W1/O/W2 emulsions and encapsulate a commercial polyphenol. The results show that LMPC is able to stabilize W1/O/W2 emulsions comparably to whey protein and pea protein when using a low-energy membrane emulsification system. The final droplet size (d4,3) is 7.4 μm and encapsulation efficiency is between 72 and 74%, regardless of the protein used. Under acidic conditions, the LMPC shows a similar performance to whey protein and outperforms pea protein. Under alkaline conditions, the three proteins perform similarly, while the LMPC-stabilized emulsions are less able to withstand osmotic pressure differences. The LMPC stabilized emulsions are also more prone to droplet coalescence after a freeze–thaw cycle than the WPI-stabilized ones, but they are the most stable when exposed to the highest temperatures tested (90 °C). The results show LMPC’s ability to stabilize multiple emulsions and encapsulate a polyphenol, which opens the door for application in foods.

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Section: Production Of W 1 /O/w 2 Emulsionssupporting

confidence: 81%

Polyphenol Loaded W1/O/W2 Emulsions Stabilized with Lesser Mealworm (Alphitobius diaperinus) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated Storage, Process, and Digestion Conditions

Wang

Ballon

Schroën

et al. 2021

Foods

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“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Niknam

Escudero

Benito

2020

Foods

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Currently, industry is requesting proven techniques that allow the use of encapsulated polyphenols, rather than free molecules, to improve their stability and bioavailability. Response surface methodology (RSM) was applied in this work to determine the optimal composition and operating conditions for preparation of water-in-oil-in-water (W/O/W) emulsions loaded with phenolic rich inner aqueous phase from olive mill wastewater. A rotor-stator mixer, an ultrasonic homogenizer and a microfluidizer processor were tested in this study as high-energy emulsification methods. Optimum results were obtained by means of microfluidizer with 148 MPa and seven cycles input levels yielding droplets of 105.3 ± 3.2 nm in average size and 0.233 ± 0.020 of polydispersity index. ζ-potential, chemical and physical stability of the optimal W/O/W emulsion were also evaluated after storage. No droplet size growth or changes in stability and ζ-potential were observed. Furthermore, a satisfactory level of phenolics retention (68.6%) and antioxidant activity (89.5%) after 35 days of storage at room temperature makes it suitable for application in the food industry.

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“…carboxyl groups of CMC (Estévez, Güell, De Lamo-Castellví, & Ferrando, 2019). In NaCAS-GA spectrum, same bands related to sugars (at 1,059 cm −1 ) and proteins (at 1,636 and 1,544 cm −1 ) were observed.…”

Section: Maillard Reaction Monitoring By Atr-ft-mirmentioning

confidence: 51%

“…NaCAS–CMC also exhibited the amide I and II bands at 1,636 and 1,544 cm −1 , respectively (Pirestani, Nasirpour, Keramat, Desobry, & Jasniewski, ; Socrates, ; Su et al., ; Yang et al., ). Furthermore, the IR band at 1,629 cm −1 , which was not present in the raw spectrum of NaCAS, could be linked to the electrostatic interaction between protein amine groups and carboxyl groups of CMC (Estévez, Güell, De Lamo‐Castellví, & Ferrando, ). In NaCAS–GA spectrum, same bands related to sugars (at 1,059 cm −1 ) and proteins (at 1,636 and 1,544 cm −1 ) were observed.…”

Section: Resultsmentioning

confidence: 99%

Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction

Mellado-Carretero

Kaade

Ferrando

et al. 2019

Journal of Food Science

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The aim of this work was to study the potential of using infrared spectroscopy and chemometrics to monitor Maillard reaction. Sodium caseinate (NaCAS) and gum Arabic (GA) or sodium carboxymethyl cellulose (CMC) powders were mixed at 1:1, spray‐dried, and incubated at 60 °C and 76% of relative humidity from 0 to 72 hr. Sample infrared spectra were collected, and browning degree, conjugation efficiency, and stabilization properties of the conjugates were analyzed by spectrophotometry, fluorescence spectroscopy, turbidity, and zeta potential measurements. Pairwise soft independent modeling of class analogy (SIMCA) models showed significant chemical differences among NaCAS–GA mixtures incubated for 0 (Control) and 16 hr, attributed to functional groups linked to different Maillard reaction products such as Schiff's base and pyridine compounds. Infrared spectroscopy combined with SIMCA is a powerful tool to monitor the formation of protein–polysaccharide conjugates by Maillard reaction. Practical Application Protein–polysaccharide conjugates obtained by Maillard reaction are currently used as novel food emulsifiers. However, conventional methods to study this chemical reaction are time consuming or involve the use of toxic and harmful reactants. Infrared spectroscopy combined with multivariate analysis is evaluated to be used as a rapid tool to monitor Maillard reaction.

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Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release

Cited by 49 publications

References 28 publications

Polyphenol Loaded W1/O/W2 Emulsions Stabilized with Lesser Mealworm (Alphitobius diaperinus) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated Storage, Process, and Digestion Conditions

Polyphenol Loaded W1/O/W2 Emulsions Stabilized with Lesser Mealworm (Alphitobius diaperinus) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated Storage, Process, and Digestion Conditions

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

Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction

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