The garlic ( A. sativum L. ) extracts food grade W 1 /O/W 2 emulsions prepared by homogenization and stirred cell membrane emulsification

Ilić, Jelena D.; Nikolovski, Branislava; Petrović, Ljiljana; Kojić, Predrag; Lončarević, Ivana; Petrović, Jovana

doi:10.1016/j.jfoodeng.2017.02.006

Cited by 35 publications

(19 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The detection wavelength was 520 nm. TAC was determined after acid hydrolysis with hydrochloric acid [ 28 ], which enables the determination of the aglycon forms of the anthocyanins, using a sample volume of 60 μL (BPE) or 2 mL (emulsion). After hydrolysis, the samples were filtered through a 0.25 μm polytetrafluoroethylene (PTFE) membrane filter into an HPLC vial and analysed by HPLC.…”

Section: Methodsmentioning

confidence: 99%

“…They also necessitate lower amounts of emulsifiers [ 21 ]. Most studies on food-grade double emulsions have focused on emulsion composition [ 18 , 19 , 22 , 23 , 24 ], while fewer have examined the effect of physical processing parameters [ 15 , 25 , 26 , 27 , 28 , 29 ]. Other studies were conducted with organic solvents [ 30 , 31 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

et al. 2018

View full text Add to dashboard Cite

Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefits. Their incorporation into functional foods and health-related products benefits from coencapsulation and protection of polyphenol-rich extracts in suitable carriers. This study aimed to create a water-in-oil-in-water (W1/O/W2) double emulsion system suitable for the coencapsulation of total phenolics (TP) and anthocyanins (TA) from a polyphenol-rich extract of blueberry pomace (W1). The effect of critical physical parameters for preparing stable double emulsions, namely homogenization pressure, stirring speed and time, was investigated by measuring the hydrodynamic diameter, size dispersity and zeta potential of the oil droplets, and the encapsulation efficiency of TP and TA. The oil droplets were negatively charged (negative zeta potential values), which was related to the pH and composition of W2 (whey protein isolate solution) and suggests stabilization by the charged whey proteins. Increasing W1/O/W2 microfluidization pressure from 50 to 200 MPa or homogenization speed from 6000 to 12,000 rpm significantly increased droplet diameter and zeta potential and decreased TA and TP encapsulation efficiency. Increasing W1/O/W2 homogenization time from 15 to 20 min also increased droplet diameter and zeta potential and lowered TA encapsulation efficiency, while TP encapsulation did not vary significantly. In contrast, increasing W1/O homogenization time from 5 to 10 min at 10,000 rpm markedly increased TA encapsulation efficiency and reduced droplet diameter and zeta potential. High coencapsulation rates of blueberry polyphenols and anthocyanins around 80% or greater were achieved when the oil droplets were relatively small (mean diameter < 400 nm), with low dispersity (<0.25) and a high negative surface charge (−40 mV or less). These characteristics were obtained by homogenizing for 10 min at 10,000 rpm (W1/O), then 6000 rpm for 15 min, followed by microfluidization at 50 MPa.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

et al. 2018

View full text Add to dashboard Cite

show abstract

“…The primary emulsion (w 1 /o) is then applied to further top-down or alternatively bottom-up processing to create the final w/o/w emulsion where water soluble surfactant (most commonly Tween 20) must be present in the outer water phase (w 2 ). Another group recently reported on Tween 20 applied in the external aqueous emulsion phase to successfully stabilise w/o/w emulsions with encapsulated garlic extract via stirred cell membrane emulsification (Ilić et al, 2017, Nikolovski et al, 2018. Tween 20 is a small molecular weight surfactant with higher mobility compared to the macromolecules octenyl succinic anhydride starch (OSA) and pea protein isolate (PPI).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification

Wolf

Dragosavac

2019

Journal of Food Engineering

View full text Add to dashboard Cite

Highlights • PGPR was used to stabilise internal water droplet interface • Starch and pea protein isolate were used to stabilise w 1 /o droplet interface • Low energy membrane emulsification process generated stable w 1 /o/w 2 emulsions • Variation of shear stress and injection rate produced drops between 35 and 320 µm • Complex food emulsifiers delayed release of Mg 2+ ions for up to 2 weeks

show abstract

“…Charcosset et al highlighted low shear rates applied in this method and suggested stabilization and application of w/o/w emulsions in gel form in industry. Till now, industrial application occurs in pharmacy only .…”

Section: Preparation Methodsmentioning

confidence: 99%

W/O/W Multiple Emulsions as the Functional Component of Dairy Products

2019

View full text Add to dashboard Cite

Water‐in‐oil‐in‐water (w/o/w) multiple emulsions are considered that could be suitable components of functional dairy products. Such emulsions enable the preparation of low‐calorie products, encapsulation of bioactive components or microorganisms, and their protection during digestion. Because of the large phase interface, w/o/w emulsions are thermodynamically unstable. Therefore, their preparation and stabilization requires specific conditions. This review describes a potential industrial application of w/o/w emulsions in dairy products in detail and summarizes the value, preparation, stabilization, and evaluation of w/o/w emulsions in a dairy system.

show abstract

The garlic ( A. sativum L. ) extracts food grade W 1 /O/W 2 emulsions prepared by homogenization and stirred cell membrane emulsification

Cited by 35 publications

References 58 publications

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification

W/O/W Multiple Emulsions as the Functional Component of Dairy Products

Contact Info

Product

Resources

About