Cargando…

Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)

The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W...

Descripción completa

Detalles Bibliográficos
Autores principales: Guzmán-Díaz, Diana A., Treviño-Garza, Mayra Z., Rodríguez-Romero, Beatriz A., Gallardo-Rivera, Claudia T., Amaya-Guerra, Carlos Abel, Báez-González, Juan G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963928/
https://www.ncbi.nlm.nih.gov/pubmed/31847092
http://dx.doi.org/10.3390/foods8120677
_version_ 1783488395046027264
author Guzmán-Díaz, Diana A.
Treviño-Garza, Mayra Z.
Rodríguez-Romero, Beatriz A.
Gallardo-Rivera, Claudia T.
Amaya-Guerra, Carlos Abel
Báez-González, Juan G.
author_facet Guzmán-Díaz, Diana A.
Treviño-Garza, Mayra Z.
Rodríguez-Romero, Beatriz A.
Gallardo-Rivera, Claudia T.
Amaya-Guerra, Carlos Abel
Báez-González, Juan G.
author_sort Guzmán-Díaz, Diana A.
collection PubMed
description The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W(1) (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O and (PGPR/canola-oi)/W(2) (CM, CMC, CML, CMT and CMW), and were characterized based on physicochemical properties during 35 days of storage. Optical microscopy clearly showed the drops of the internal phase surrounded by droplets of oil dispersed in the second aqueous phase; the droplet size was higher for CMT and lowest for CMW. In addition, all emulsions were highly stable at creaming and were effective in reducing the loss of antioxidant activity (88.82%) and total phenols (64.26%) during storage; CMT, CML and CM were the most effective. Furthermore, all emulsions showed a protective effect by modulating the release of the GTE in a simulated gastrointestinal environment, allowing a controlled release during the gastric-intestinal digestion phases and reaching its maximum release in the intestinal phase (64.57–83.31%). Thus, gelled double emulsions are an alternative for the preservation of GTE and could be a potential alternative for their application in the development of functional foods.
format Online
Article
Text
id pubmed-6963928
institution National Center for Biotechnology Information
language English
publishDate 2019
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-69639282020-01-27 Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis) Guzmán-Díaz, Diana A. Treviño-Garza, Mayra Z. Rodríguez-Romero, Beatriz A. Gallardo-Rivera, Claudia T. Amaya-Guerra, Carlos Abel Báez-González, Juan G. Foods Article The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W(1) (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O and (PGPR/canola-oi)/W(2) (CM, CMC, CML, CMT and CMW), and were characterized based on physicochemical properties during 35 days of storage. Optical microscopy clearly showed the drops of the internal phase surrounded by droplets of oil dispersed in the second aqueous phase; the droplet size was higher for CMT and lowest for CMW. In addition, all emulsions were highly stable at creaming and were effective in reducing the loss of antioxidant activity (88.82%) and total phenols (64.26%) during storage; CMT, CML and CM were the most effective. Furthermore, all emulsions showed a protective effect by modulating the release of the GTE in a simulated gastrointestinal environment, allowing a controlled release during the gastric-intestinal digestion phases and reaching its maximum release in the intestinal phase (64.57–83.31%). Thus, gelled double emulsions are an alternative for the preservation of GTE and could be a potential alternative for their application in the development of functional foods. MDPI 2019-12-13 /pmc/articles/PMC6963928/ /pubmed/31847092 http://dx.doi.org/10.3390/foods8120677 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Guzmán-Díaz, Diana A.
Treviño-Garza, Mayra Z.
Rodríguez-Romero, Beatriz A.
Gallardo-Rivera, Claudia T.
Amaya-Guerra, Carlos Abel
Báez-González, Juan G.
Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)
title Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)
title_full Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)
title_fullStr Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)
title_full_unstemmed Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)
title_short Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)
title_sort development and characterization of gelled double emulsions based on chia (salvia hispanica l.) mucilage mixed with different biopolymers and loaded with green tea extract (camellia sinensis)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963928/
https://www.ncbi.nlm.nih.gov/pubmed/31847092
http://dx.doi.org/10.3390/foods8120677
work_keys_str_mv AT guzmandiazdianaa developmentandcharacterizationofgelleddoubleemulsionsbasedonchiasalviahispanicalmucilagemixedwithdifferentbiopolymersandloadedwithgreenteaextractcamelliasinensis
AT trevinogarzamayraz developmentandcharacterizationofgelleddoubleemulsionsbasedonchiasalviahispanicalmucilagemixedwithdifferentbiopolymersandloadedwithgreenteaextractcamelliasinensis
AT rodriguezromerobeatriza developmentandcharacterizationofgelleddoubleemulsionsbasedonchiasalviahispanicalmucilagemixedwithdifferentbiopolymersandloadedwithgreenteaextractcamelliasinensis
AT gallardoriveraclaudiat developmentandcharacterizationofgelleddoubleemulsionsbasedonchiasalviahispanicalmucilagemixedwithdifferentbiopolymersandloadedwithgreenteaextractcamelliasinensis
AT amayaguerracarlosabel developmentandcharacterizationofgelleddoubleemulsionsbasedonchiasalviahispanicalmucilagemixedwithdifferentbiopolymersandloadedwithgreenteaextractcamelliasinensis
AT baezgonzalezjuang developmentandcharacterizationofgelleddoubleemulsionsbasedonchiasalviahispanicalmucilagemixedwithdifferentbiopolymersandloadedwithgreenteaextractcamelliasinensis