Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology

Detalhes bibliográficos
Autor(a) principal: TESSARO,Larissa
Data de Publicação: 2022
Outros Autores: MARTELLI-TOSI,Milena, SOBRAL,Paulo José do Amaral
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100578
Resumo: Abstract The low chemical stability under environmental conditions of “Pitanga” leaf hydroethanolic extract (PLHE) can limit its application in industrial scale. It is known that this extract has high antioxidant and antimicrobial activities and that it must be stored under special conditions or encapsulated into W/O emulsions. The objective of this research was to encapsulate PLHE in a W/O emulsion, analyzing the effect of the concentration of the emulsifier and phase ratios on its droplet size, physical stability and viscosity. In general, the droplet size and stability of the W/O emulsions were affected by the concentrations of emulsifiers and phase ratios. The emulsion with a 20/80 W/O ratio and 3 g PGPR/100 g oil was chosen as the most stable formulation because they presented well distributed droplet sizes (unimodal distribution), the lowest D3,2 (0.25 ± 0.02 μm), the highest physical stability at 60 °C and presented Newtonian behavior. In conclusion, the W/O emulsion is able to encapsulate PHLE and can be applied to thermal processed foods.
id SBCTA-1_965fe3131b9526b0fa27f49ee35710d3
oai_identifier_str oai:scielo:S0101-20612022000100578
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheologyplant extracthydroethanolic solventmicroencapsulationcolloidal systemviscosityAbstract The low chemical stability under environmental conditions of “Pitanga” leaf hydroethanolic extract (PLHE) can limit its application in industrial scale. It is known that this extract has high antioxidant and antimicrobial activities and that it must be stored under special conditions or encapsulated into W/O emulsions. The objective of this research was to encapsulate PLHE in a W/O emulsion, analyzing the effect of the concentration of the emulsifier and phase ratios on its droplet size, physical stability and viscosity. In general, the droplet size and stability of the W/O emulsions were affected by the concentrations of emulsifiers and phase ratios. The emulsion with a 20/80 W/O ratio and 3 g PGPR/100 g oil was chosen as the most stable formulation because they presented well distributed droplet sizes (unimodal distribution), the lowest D3,2 (0.25 ± 0.02 μm), the highest physical stability at 60 °C and presented Newtonian behavior. In conclusion, the W/O emulsion is able to encapsulate PHLE and can be applied to thermal processed foods.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100578Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.65320info:eu-repo/semantics/openAccessTESSARO,LarissaMARTELLI-TOSI,MilenaSOBRAL,Paulo José do Amaraleng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100578Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology
title Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology
spellingShingle Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology
TESSARO,Larissa
plant extract
hydroethanolic solvent
microencapsulation
colloidal system
viscosity
title_short Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology
title_full Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology
title_fullStr Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology
title_full_unstemmed Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology
title_sort Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology
author TESSARO,Larissa
author_facet TESSARO,Larissa
MARTELLI-TOSI,Milena
SOBRAL,Paulo José do Amaral
author_role author
author2 MARTELLI-TOSI,Milena
SOBRAL,Paulo José do Amaral
author2_role author
author
dc.contributor.author.fl_str_mv TESSARO,Larissa
MARTELLI-TOSI,Milena
SOBRAL,Paulo José do Amaral
dc.subject.por.fl_str_mv plant extract
hydroethanolic solvent
microencapsulation
colloidal system
viscosity
topic plant extract
hydroethanolic solvent
microencapsulation
colloidal system
viscosity
description Abstract The low chemical stability under environmental conditions of “Pitanga” leaf hydroethanolic extract (PLHE) can limit its application in industrial scale. It is known that this extract has high antioxidant and antimicrobial activities and that it must be stored under special conditions or encapsulated into W/O emulsions. The objective of this research was to encapsulate PLHE in a W/O emulsion, analyzing the effect of the concentration of the emulsifier and phase ratios on its droplet size, physical stability and viscosity. In general, the droplet size and stability of the W/O emulsions were affected by the concentrations of emulsifiers and phase ratios. The emulsion with a 20/80 W/O ratio and 3 g PGPR/100 g oil was chosen as the most stable formulation because they presented well distributed droplet sizes (unimodal distribution), the lowest D3,2 (0.25 ± 0.02 μm), the highest physical stability at 60 °C and presented Newtonian behavior. In conclusion, the W/O emulsion is able to encapsulate PHLE and can be applied to thermal processed foods.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100578
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100578
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.65320
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126332033040384

Registros relacionados