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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/5517

    Título
    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
    Autor
    Niknam, S.Mehdi
    Escudero Barbero, IsabelUBU authority Orcid
    Benito Moreno, José ManuelUBU authority Orcid
    Publicado en
    Foods, 2020, V. 9, n. 10, 1411
    Editorial
    MDPI
    Fecha de publicación
    2020-10
    DOI
    10.3390/foods9101411
    Abstract
    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.
    Palabras clave
    water-in-oil-in-water (W/O/W) emulsion
    response surface methodology (RSM)
    microfluidization
    ultrasonic homogenization
    rotor-stator mixing
    stability analysis
    Materia
    Alimentos
    Food
    Ingeniería química
    Chemical engineering
    URI
    http://hdl.handle.net/10259/5517
    Versión del editor
    https://doi.org/10.3390/foods9101411
    Collections
    • Artículos BIOIND
    Atribución 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Atribución 4.0 Internacional
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