Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release
M Estévez, C Güell, S De Lamo-Castellví, M Ferrando - Food chemistry, 2019 - Elsevier
M Estévez, C Güell, S De Lamo-Castellví, M Ferrando
Food chemistry, 2019•ElsevierThe ability of electrostatic complexes made up of sodium caseinate (NaCAS) and a
polysaccharide, carboxymethyl cellulose (CMC) or gum Arabic (GA), to retain polyphenols
from grape seed extract when encapsulated in W 1/O/W 2 emulsions was compared to that
of the single NaCAS (1%). Both electrostatic complexes (0.5% NaCAS–0.375% CMC and
0.5% NaCAS–0.5% GA at pH 5.6) used as hydrophilic emulsifiers in W 1/O/W 2 were able to
stabilize the O/W 2 interface for 14 days, even though their protein content was reduced by a …
polysaccharide, carboxymethyl cellulose (CMC) or gum Arabic (GA), to retain polyphenols
from grape seed extract when encapsulated in W 1/O/W 2 emulsions was compared to that
of the single NaCAS (1%). Both electrostatic complexes (0.5% NaCAS–0.375% CMC and
0.5% NaCAS–0.5% GA at pH 5.6) used as hydrophilic emulsifiers in W 1/O/W 2 were able to
stabilize the O/W 2 interface for 14 days, even though their protein content was reduced by a …
Abstract
The ability of electrostatic complexes made up of sodium caseinate (NaCAS) and a polysaccharide, carboxymethyl cellulose (CMC) or gum Arabic (GA), to retain polyphenols from grape seed extract when encapsulated in W1/O/W2 emulsions was compared to that of the single NaCAS (1%). Both electrostatic complexes (0.5% NaCAS – 0.375% CMC and 0.5% NaCAS – 0.5%GA at pH 5.6) used as hydrophilic emulsifiers in W1/O/W2 were able to stabilize the O/W2 interface for 14 days, even though their protein content was reduced by a 50% regarding that of the emulsions only stabilized with NaCAS. Moreover, interfacial adsorption did not show significant differences between NaCAS-polysaccharide electrostatic complexes and the single NaCAS. In terms of interfacial barrier properties, the rate of polyphenol release during storage was not affected by the type of hydrophilic emulsifier. Since polyphenol transport in W1/O/W2 emulsions was diffusion controlled, interfacial adsorption was considered the main factor limiting polyphenol retention.
Elsevier
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