Food Research International, ( ISI ), Volume (108), No (6), Year (2018-3) , Pages (136-143)

Title : ( Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates )

Authors: Mojtaba Delfanian , Seyed Mohammad Ali Razavi , Mohammad Hossein Haddad khodaparast , Reza Esmaeilzadeh Kenari , Shiva Golmohammadzadeh ,

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Abstract

In this study, the effect of natural macromolecules as carrier agents on the biological activity of nano-encapsulated Bene hull polyphenols (Pistacia atlantica subsp. Mutica) through W/O/W emulsions was evaluated. The W/O microemulsions as primary emulsions and a complex of soy protein isolate and basil seed gum (SPI-BSG), whey protein isolate and basil seed gum (WPI-BSG) and also Hi-Cap 100 in the outer aqueous phase were used to produce W/O/W nano-emulsions. Z-average size of emulsions stabilized by Hi-Cap, WPI-BSG, and SPI-BSG was 318, 736.9 and 1918 nm, respectively. The encapsulation efficiency of polyphenols for powders produced by Hi-Cap, WPI-BSG, and SPI-BSG was 95.25, 90.9 and 92.88%, respectively, which was decreased to 72.47, 67.12 and 64.44% after 6 weeks storage at 30 °C. The antioxidant activity of encapsulated polyphenols at 100, 200 and 300 ppm was measured in oil by peroxide and p-anisidine values during storage and was compared to non-encapsulated extract and synthetic antioxidant. Results showed oxidative alterations in oils containing encapsulated polyphenols was lower than unencapsulated form, which among them capsules produced by SPI-BSG exhibited higher antioxidant effects due to the better gradual release. Generally, the higher antioxidant potential was achieved with increased solubility and controlled release of polyphenols through their nano-encapsulation.

Keywords

, Bene hull extract, Biopolymers, Encapsulation, Multiple emulsions, Polyphenols
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@article{paperid:1067920,
author = {Delfanian, Mojtaba and Razavi, Seyed Mohammad Ali and Haddad Khodaparast, Mohammad Hossein and and },
title = {Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates},
journal = {Food Research International},
year = {2018},
volume = {108},
number = {6},
month = {March},
issn = {0963-9969},
pages = {136--143},
numpages = {7},
keywords = {Bene hull extract; Biopolymers; Encapsulation; Multiple emulsions; Polyphenols},
}

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%0 Journal Article
%T Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates
%A Delfanian, Mojtaba
%A Razavi, Seyed Mohammad Ali
%A Haddad Khodaparast, Mohammad Hossein
%A
%A
%J Food Research International
%@ 0963-9969
%D 2018

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