Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life

Cenobio-Galindo, Antonio de Jesús; Díaz-Monroy, Gilberto; Medina‐Pérez, Gabriela; Franco-Fernández, Melitón Jesús; Ludeña-Urquizo, Fanny Emma; Vieyra-Alberto, Rodolfo; Campos-Montiel, Rafael Germán

doi:10.3390/foods8100429

Cited by 21 publications

(27 citation statements)

References 43 publications

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“…The representative band of the OH groups was found at 1037 cm −1 , which not only indicated the presence of the glycerol used as a plasticizer [64], but also the difference in intensity between each of the samples. This can be attributed to the presence of both phenolic compounds and betalains found in the xoconostle filtrate used as the aqueous phase of the nanoemulsion [19,20].…”

Section: Thermal Properties and Fourier Transform Infrared (Ftir)mentioning

confidence: 99%

“…To quantify total betalains, the protocol established by [19] was followed, whereby 1 mL of sample was taken and mixed with 20 mL of 20% methanol (PQ06121, Fermont, Monterrey, Mexico). Absorbance readings were taken using a spectrophotometer (JENWAY, Model 6705, Dunmow, UK) at a wavelength of 483 nm (betaxanthines) and 538nm (betacyanins).…”

Section: Total Betalains Determinationmentioning

confidence: 99%

“…Xoconostle is a Mexican fruit whose bioactive extracted compounds were studied over the last ten years, found to be a rich source of antioxidant compounds, such as phenolic acids and betalains; cactus pear (xoconostle) acid was also used as a natural preservative to help avoid food decomposition [ 19 , 20 ]. The use of bioactive compounds in the food industry is limited because they are frequently affected by factors such as pH, water activity, oxygen, enzyme activity, light, and temperature [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

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Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

Espino-Manzano¹,

León-López

Aguirre‐Álvarez

et al. 2020

Molecules

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Over the past decade, consumers have demanded natural, completely biodegradable active packaging serving as food containers. Bioactive plant compounds can be added to biopolymer-based films to improve their functionality, as they not only act as barriers against oxidation, microbiological, and physical damage, they also offer functionality to the food they contain. A water-in-oil (W/O) nanoemulsion was produced by applying ultrasound to xoconostle extract and orange oil, and was incorporated into gelatine films in different proportions 1:0 (control), 1:0.10, 1:0.25, 1:0.50, 1:0.75, and 1:1 (gelatine:nanoemulsion). The nanoemulsions had an average size of 118.80 ± 5.50 nm with a Z-potential of −69.9 ± 9.93 mV. The presence of bioactive compounds such as phenols, flavonoids, and betalains in the films was evaluated. The 1:1 treatment showed the highest presence of bioactive compounds, 41.31 ± 3.71 mg of gallic acid equivalent per 100 g (GAE)/100g for phenols, 28.03 ± 3.25 mg of quercetin equivalent per 100 g (EQ)/100g flavonoids and 0.014 mg/g betalains. Radical inhibition reached 72.13% for 2,20-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and 82.23% for 1,1-diphenyl-2-picrylhydrazyl (DPPH). The color of the films was influenced by the incorporation of nanoemulsions, showing that it was significantly different (p < 0.05) to the control. Mechanical properties, such as tensile strength, Young’s modulus, and percentage elongation, were affected by the incorporation of nanoemulsified bioactive compounds into gelatine films. The obtained films presented changes in strength and flexibility. These characteristics could be favorable as packaging material.

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Section: Thermal Properties and Fourier Transform Infrared (Ftir)mentioning

confidence: 99%

Section: Total Betalains Determinationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

Espino-Manzano¹,

León-López

Aguirre‐Álvarez

et al. 2020

Molecules

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“…This fruit is an excellent source of bioactive compounds, such as phenolic acids and flavonoids, among others, which could contribute to the prevention of chronic diseases, such as type 2 diabetes mellitus (Cenobio-Galindo, Díaz-Monroy, et al, 2019;Medina-Pérez et al, 2019). Unfortunately, bioactive compounds are sensitive to various conditions, such as the presence of oxygen, light, heat, among others, and thus it is necessary to incorporate them into a stable system to ensure their effectiveness.…”

Section: Introductionmentioning

confidence: 99%

Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage

Campos-Montiel

Santos-Ordoñez

Almaraz‐Buendía

et al. 2021

J Food Process Preserv

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The impact of incorporating bioactive compounds of xoconostle in a double emulsion (DE) formulation in emulsified pork meat products during storage was evaluated. The DE was prepared using xoconostle extract, canola oil, and whey protein. Meat products containing different percentages of DE (MPDE) were formulated: 0% (control), 5%, 10%, 20%, and 30%. Evaluation of physicochemical parameters, texture profile, total phenols, antioxidant capacity, and oxidative stability was performed within 35 days. Differences were observed in the physicochemical parameters of meat products, with increased moisture and protein content compared with the control. Regarding texture, hardness and chewiness were directly proportional to the quantity of added DE. MPDE 30% maintained a high concentration of phenolic compounds. Furthermore, with the addition of DE, it was possible to maintain a good oxidative stability. Our findings show that the incorporation of xoconostle in DEs can significantly improve the physicochemical properties, texture, and antioxidant activity of emulsified meat products. How to cite this article: Campos-Montiel RG, Santos-Ordoñez N, Almaraz-Buendía I, et al. Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage.

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“…Finally, Cenobio‐Galindo et al. (2019) have shown that bioactive compounds (total phenols, flavonoids, and betalains) from cactus pear extract, encapsulated in double emulsions, are adequate to prevent the loss of the antioxidant activity and increment the shelf life of yogurt. The bioactive compounds were protected in the gastric and intestinal digestion by the double emulsions.…”

Section: Introductionmentioning

confidence: 99%

Magnesium release behavior from W/O/W emulsions incorporated into yogurt: Application to food supplementation

Herzi

Essafi²

2020

J. Food Process. Preserv.

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Because of bad change in eating habits, our food becomes unbalanced and not diversified. For that purpose, a new concept appeared, is that of "functional food" whose purpose is to fortify food products by adding new ingredients or more of existing ingredients (e.g., trace elements, vitamins, …), in order to prevent the onset of certain diseases related to deficiency of these elements. These foods are similar in appearance to conventional foods and are meant to be consumed as part of a normal diet. They can have promising potential, as consumers can buy healthy enriched products without changing their eating habits (Roberfroid, 2002), thus preventing or treating most of diseases, especially in young children and improving the health of the community globally (Gahruie et al., 2015). Yogurt is one of the most popular fermented dairy products in the world. It is well accepted by consumer because of its very health benefits other than its basic nutrition. Yogurt has been fortified with vitamins (e.g., A), iron (Kim et al., 2003), ascorbic acid, calcium, fiber, soy proteins, Probiotics and prebiotics (Pimentel-González et al., 2009), vegetables, and fruits such as coconut (Ndife et al., 2014), seed oil containing unsaturated fatty acids like omega 3, fish protein hydrolysate and fish oil (Ghorbanzade et al., 2017; Jamshidi et al., 2019), phytosterols (Gahruie et al., 2015) and polyphenols (Petrotos et al., 2012). The enrichment of dairy products has been previously achieved by adding specific compounds to the cow diet (e.g., fish oil, sunflower oil) (Jones et al., 2005), or incorporating to the dairy product loaded soft systems based on liposomes (Ghorbanzade et al., 2017), biopolymer nanoparticles (Divya & Nampoothiri, 2015) or food grade

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Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life

Cited by 21 publications

References 43 publications

Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage

Magnesium release behavior from W/O/W emulsions incorporated into yogurt: Application to food supplementation

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