2026-04-28T08:14:43Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/55172024-04-16T12:29:26Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

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, S. Mehdi Escudero Barbero, Isabel Benito Moreno, José Manuel water-in-oil-in-water (W/O/W) emulsion response surface methodology (RSM) microfluidization ultrasonic homogenization rotor-stator mixing stability analysis Alimentos Ingeniería química Food Chemical engineering 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. -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 -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. Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) through grant number BU301P18, 2020-10-19T07:26:03Z 2020-10-19T07:26:03Z 2020-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/10259/5517 10.3390/foods9101411 2304-8158 eng Foods, 2020, V. 9, n. 10, 1411 https://doi.org/10.3390/foods9101411 info:eu-repo/grantAgreement/JCyL/BU301P18 info:eu-repo/grantAgreement/MICINN/PID2019-104950RB-I00/AEI/10.13039/501100011033 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess application/pdf MDPI