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
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 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 …
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