RT info:eu-repo/semantics/article
T1 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
A1 Niknam, S. Mehdi
A1 Escudero Barbero, Isabel
A1 Benito Moreno, José Manuel
K1 water-in-oil-in-water (W/O/W) emulsion
K1 response surface methodology (RSM)
K1 microfluidization
K1 ultrasonic homogenization
K1 rotor-stator mixing
K1 stability analysis
K1 Alimentos
K1 Food
K1 Ingeniería química
K1 Chemical engineering
AB Currently, industry is requesting proven techniques that allow the use of encapsulatedpolyphenols, rather than free molecules, to improve their stability and bioavailability. Response surfacemethodology (RSM) was applied in this work to determine the optimal composition and operatingconditions for preparation of water-in-oil-in-water (W/O/W) emulsions loaded with phenolic richinner aqueous phase from olive mill wastewater. A rotor-stator mixer, an ultrasonic homogenizerand 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 inputlevels yielding droplets of 105.3   3.2 nm in average size and 0.233   0.020 of polydispersityindex.  -potential, chemical and physical stability of the optimal W/O/W emulsion were alsoevaluated 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%) after35 days of storage at room temperature makes it suitable for application in the food industry.
PB MDPI
YR 2020
FD 2020-10
LK http://hdl.handle.net/10259/5517
UL http://hdl.handle.net/10259/5517
LA eng
NO Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) through grant number BU301P18,
DS Repositorio Institucional de la Universidad de Burgos
RD 24-dic-2024