Show simple item record

dc.contributor.authorNiknam, S. Mehdi
dc.contributor.authorEscudero Barbero, Isabel 
dc.contributor.authorBenito Moreno, José Manuel 
dc.date.accessioned2020-10-19T07:26:03Z
dc.date.available2020-10-19T07:26:03Z
dc.date.issued2020-10
dc.identifier.urihttp://hdl.handle.net/10259/5517
dc.description.abstractCurrently, 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.en
dc.description.sponsorshipJunta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) through grant number BU301P18,es
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherMDPIes
dc.relation.ispartofFoods, 2020, V. 9, n. 10, 1411es
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectwater-in-oil-in-water (W/O/W) emulsionen
dc.subjectresponse surface methodology (RSM)en
dc.subjectmicrofluidizationen
dc.subjectultrasonic homogenizationen
dc.subjectrotor-stator mixingen
dc.subjectstability analysisen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.titleFormulation and preparation of water-In-oil-In-water emulsions loaded with a phenolic-rich Inner aqueous phase by application of high energy emulsification methodsen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttps://doi.org/10.3390/foods9101411
dc.identifier.doi10.3390/foods9101411
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU301P18
dc.relation.projectIDinfo:eu-repo/grantAgreement/MICINN/PID2019-104950RB-I00/AEI/10.13039/501100011033
dc.identifier.essn2304-8158
dc.journal.titleFoodses
dc.volume.number9es
dc.issue.number10es
dc.page.initial1411es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersion


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record