A procyanidin-rich extract encapsulated in water-in-oil-in-water emulsions produced by premix membrane emulsification

Preparation and characterization of porous corn starch and its adsorption toward grape seed proanthocyanidins

“…However, proanthocyanidins can be easily oxidized when exposed to oxygen during processing or storage . Microencapsulation has been found to be an effective method for protecting anthocyanins and has been implemented by spray‐drying using natural biopolymers , oxidized starch hydrogels , premix membrane emulsification , and oxidized konjac glucomannan . The characteristics of porous starch enable the effective protection of some materials that are easily oxidized or decomposed under atmosphere or light (such as docosahexaenoic acid [DHA], eicosapentaenoic acid [EPA], vitamin E, vitamin A, carotene, and lycopene) by adsorption on porous starch .…”

Spray dried double emulsions containing procyanidin-rich extracts produced by premix membrane emulsification: Effect of interfacial composition

“…Regarding W 1 /O/W 2 emulsions stabilized with WPI-GA, their lower stability compared with that of the other emulsions could be the reason of the high droplet size dispersion observed in the rehydrated microcapsules. Previous studies on creaming rate of WPI-GA stabilized double emulsions (Berendsen et al, 2015) showed that emulsions were quite unstable within some minutes after production (creaming velocity of 22.6 mm h À1 ), bridging flocculation was suggested to occur. In the case of WPI-Chi stabilized emulsions several factors related to the addition of maltodextrin (e.g.…”

“…All mixtures were made in acetic solution and the pH was adjusted for each WPI-polysaccharide complex according to Table 1. Values of pH and WPI:polysaccharide mass ratio were set from the state diagram of each WPI-polysaccharide system (Berendsen et al, 2014(Berendsen et al, , 2015. Initial WPI and polysaccharide solutions were transparent, upon mixing and pH change, mixtures became turbid without phase separation, suggesting soluble complex formation.…”

“…In a previous work, Berendsen et al (2014) and Berendsen, Güell, and Ferrando (2015) investigated the effect of different hydrophilic emulsifiers, made of whey protein isolate (WPI) and WPI-polysaccharide complexes, on the encapsulation efficiency of procyanidins entrapped in W 1 /O/W 2 emulsions. The results confirmed that the WPI-polysaccharide complexes leading to thicker interfaces were those showing lower release rates of procyanidins during storage.…”

Optimization of ultrasound-assisted extraction of procyanidins from perilla seed hull and their antioxidant activities in vitro

“…Procyanidins, a widespread family of polyphenol polymers of flavan-3-ol, are plant secondary metabolites that can be found in a number of plant-based foods and beverages (Hammerstone et al, 2000;Berendsen et al, 2015). Procyanidins have various chemical and biological functions, including ultraviolet (UV) absorption, as well as antimicrobial, anti-inflammatory, anti-allergic, and antioxidant properties (Su et al, 2010;Yang et al, 2012;Aneta et al, 2013;Cruz et al, 2015).…”