Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B12 by membrane emulsification
Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B12 by membrane emulsification
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DOI：
10.1016/j.jfoodeng.2015.06.002
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发表时间：
2015-12-01
影响因子：
5.5
通讯作者：
Pazos, C.
中科院分区：
文献类型：
--
作者：
Matos, M.;Gutierrez, G.;Pazos, C.
以反式白藜芦醇（RSV）和维生素B-12为原料，制备了高包封率的单分散食品级W-1/O/W-2复乳。采用两种技术：常规和膜乳化（ME）。测定了包封率（EE）和随时间的储存释放。通过液滴尺寸分布、稳定性（通过Turbiscan分析）和流变行为来表征乳液。机械搅拌产生多分散乳液，而ME产生具有59.82 +/- 0.21 μ m的均匀液滴的乳液，控制的平均尺寸和跨度值在0.87- 0.90范围内。导致含RSV的W-1/O/W-2双重乳液的初始增加24.7%，含维生素B-12的乳液的初始增加8%。通过ME控制液滴尺寸和适当的配方参数是成功生产具有特定流变行为的功能食品用于广泛应用的主要因素。(C)2015爱思唯尔有限公司版权所有。
Monodisperse food-grade water-in-oil-in-water (W-1/O/W-2) double emulsions containing either trans-resveratrol (RSV) or vitamin B-12 were prepared with high encapsulation efficiencies. Two techniques were employed: Conventional and membrane emulsification (ME). Encapsulation efficiency (EE) and storage release with time were determined. The emulsions were characterized by droplet size distribution, stability (by Turbiscan analysis) and rheological behaviour. EE was determined by RP-HPLC using UV-vis and fluorescence detectors.Mechanical agitation leads to polydisperse emulsions, while ME gives emulsions with uniform droplets of 59.82 +/- 0.21 mu m controlled mean size and span values in the range of 0.87-0.90.The EE for both bioactive compounds was considerably higher with ME, resulting in an initial increase of 24.7% for W-1/O/W-2 double emulsions containing RSV and of 8% for emulsions containing vitamin B-12.Droplet size control by ME and appropriate formulation parameters are major factors for a successful production of functional foods with specific rheological behaviour for a wide range of applications. (C) 2015 Elsevier Ltd. All rights reserved.