Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer-protein blends

被引：40

作者：

Carrillo-Navas, Hector ^{[1
]}

Cruz-Olivares, Julian ^{[1
]}

Varela-Guerrero, Victor ^{[1
]}

Alamilla-Beltranb, Liliana ^{[2
]}

Vernon-Carter, Eduardo Jaime ^{[3
]}

Perez-Alonso, Cesar ^{[1
]}

机构：

[1] Univ Autonoma Estado Mexico, Fac Quim, Dept Ingn Quim, Toluca 50120, Estado De Mexic, Mexico

[2] IPN, ENCB, Dept Grad Invest Alimentos, Mexico City 11340, DF, Mexico

[3] Univ Autonoma Metropolitana Iztapalapa, Dept Ingn Proc & Hidraul, Mexico City 09340, DF, Mexico

来源：

CARBOHYDRATE POLYMERS | 2012年 / 87卷 / 02期

关键词：

Double emulsions; Chia essential oil; Ascorbic acid; Nutraceutical system; Biopolymers blends; Rheological properties; IN-WATER EMULSIONS; CHEESE-LIKE PRODUCTS; MULTIPLE EMULSIONS; DELIVERY-SYSTEMS; ENCAPSULATION; WHEY;

D O I：

10.1016/j.carbpol.2011.09.005

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Four water-in-oil-in water (W-1/O/W-2) double emulsions were made by adding the primary emulsion (W-1/O) containing 74% (w/w) of chia essential oil, 6% (w/w) of ascorbic acid, and a 0.2 dispersed phase mass fraction (phi(W1/O)) to aqueous solutions (W-2) of mesquite gum (MG), maltodextrin DE-10 (MD) and whey protein concentrate (WPC) in different proportions (MG66-MD17-WPC17 and MG17-MD66-WPC17), and in a ratio of 1:2.12 and 1:4.12 W-1/O to dry biopolymers blends solids. All the double emulsions showed type C morphologies and only slight changes in the volume-weighted mean diameter (d(4.3)) throughout the storage time, indicative of good stability, despite they presented bimodal size distributions, but the double emulsion formulated with a predominant proportion of MD and ratio 1:2.12 provided a higher stability against droplet coalescence. All the double emulsions displayed viscoelastic character dependent on frequency. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1231 / 1235

页数：5

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