2026-04-28T11:00:36Zhttps://riubu.ubu.es/oai/request

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

Niknam, S. Mehdi 398b7b89-81fb-4a4c-adca-1b6f510df6c0 600 Escudero Barbero, Isabel 161 500 0000-0001-6143-1582 Benito Moreno, José Manuel 58 500 0000-0001-8899-0448 2020-10-19T07:26:03Z 2020-10-19T07:26:03Z 2020-10 http://hdl.handle.net/10259/5517 10.3390/foods9101411 2304-8158 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, application/pdf eng MDPI 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 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 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 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Foods 9 10 1411 TEXT Niknam-foods_2020.pdf.txt Niknam-foods_2020.pdf.txt Extracted text text/plain 75465 https://riubu.ubu.es/bitstream/10259/5517/5/Niknam-foods_2020.pdf.txt e44086c29506200d3d991b3e9f865367 MD5 5 THUMBNAIL Niknam-foods_2020.pdf.jpg Niknam-foods_2020.pdf.jpg IM Thumbnail image/jpeg 3351 https://riubu.ubu.es/bitstream/10259/5517/4/Niknam-foods_2020.pdf.jpg 60b75592aacace8b0ff3fa195d1b48be MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/5517/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/5517/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Niknam-foods_2020.pdf Niknam-foods_2020.pdf application/pdf 2442541 https://riubu.ubu.es/bitstream/10259/5517/1/Niknam-foods_2020.pdf 5b0cd4a6a004a579500e8e7694797d76 MD5 1 10259/5517 oai:riubu.ubu.es:10259/5517 2024-04-16 14:29:26.097 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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