Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules
(2021) In Food Research International 139.- Abstract
Resveratrol is a photosensitive, bioactive molecule which has received increasing research interest during the past decade for its antioxidant properties. However, it has low solubility in water or common triglyceride oils. Resveratrol solubilization in oil can only be achieved in essential oils, such as flavour oils, but the stability of emulsions produced with this type of oils is low as they are prone to creaming phenomena and Oswald ripening. In this study, resveratrol was first dissolved in orange oil which was mixed into a medium-chain triglyceride (Miglyol) at different ratios and used as the internal phase of oil-in-water emulsions (O/W). The emulsions were stabilized by octenyl succinic anhydride (OSA) modified rice starch... (More)
Resveratrol is a photosensitive, bioactive molecule which has received increasing research interest during the past decade for its antioxidant properties. However, it has low solubility in water or common triglyceride oils. Resveratrol solubilization in oil can only be achieved in essential oils, such as flavour oils, but the stability of emulsions produced with this type of oils is low as they are prone to creaming phenomena and Oswald ripening. In this study, resveratrol was first dissolved in orange oil which was mixed into a medium-chain triglyceride (Miglyol) at different ratios and used as the internal phase of oil-in-water emulsions (O/W). The emulsions were stabilized by octenyl succinic anhydride (OSA) modified rice starch granules using two different ratios of starch particle:oil to study the influence of interfacial coverage on the final emulsion droplet size and emulsion stability. The results of this study indicated that stable Pickering emulsions could be prepared using OSA-modified rice starch granules even at partial coverage conditions. Emulsions prepared at an oil fraction of 0.5 using 30% v/v mixture of orange oil in Miglyol as the dispersed phase seemed to be an appropriate resveratrol carrier system, obtaining encapsulation efficiency values close to 90% which results in emulsions with a resveratrol concentration of 8.45 mg/L. Hence, the emulsions prepared are suitable for food fortification applications.
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- author
- Matos, M. LU ; Marefati, A. LU ; Barrero, P. ; Rayner, M. LU and Gutiérrez, G.
- organization
- publishing date
- 2021
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Emulsion stability, Encapsulation, Orange oil, Pickering emulsions, Resveratrol, Rice starch granules
- in
- Food Research International
- volume
- 139
- article number
- 109837
- publisher
- Elsevier
- external identifiers
-
- pmid:33509462
- scopus:85095848125
- ISSN
- 0963-9969
- DOI
- 10.1016/j.foodres.2020.109837
- language
- English
- LU publication?
- yes
- id
- 437f09ab-3fbb-4d4f-bbe9-66ff2a4b0700
- date added to LUP
- 2020-11-26 13:55:55
- date last changed
- 2024-05-01 20:48:15
@article{437f09ab-3fbb-4d4f-bbe9-66ff2a4b0700,
abstract = {{<p>Resveratrol is a photosensitive, bioactive molecule which has received increasing research interest during the past decade for its antioxidant properties. However, it has low solubility in water or common triglyceride oils. Resveratrol solubilization in oil can only be achieved in essential oils, such as flavour oils, but the stability of emulsions produced with this type of oils is low as they are prone to creaming phenomena and Oswald ripening. In this study, resveratrol was first dissolved in orange oil which was mixed into a medium-chain triglyceride (Miglyol) at different ratios and used as the internal phase of oil-in-water emulsions (O/W). The emulsions were stabilized by octenyl succinic anhydride (OSA) modified rice starch granules using two different ratios of starch particle:oil to study the influence of interfacial coverage on the final emulsion droplet size and emulsion stability. The results of this study indicated that stable Pickering emulsions could be prepared using OSA-modified rice starch granules even at partial coverage conditions. Emulsions prepared at an oil fraction of 0.5 using 30% v/v mixture of orange oil in Miglyol as the dispersed phase seemed to be an appropriate resveratrol carrier system, obtaining encapsulation efficiency values close to 90% which results in emulsions with a resveratrol concentration of 8.45 mg/L. Hence, the emulsions prepared are suitable for food fortification applications.</p>}},
author = {{Matos, M. and Marefati, A. and Barrero, P. and Rayner, M. and Gutiérrez, G.}},
issn = {{0963-9969}},
keywords = {{Emulsion stability; Encapsulation; Orange oil; Pickering emulsions; Resveratrol; Rice starch granules}},
language = {{eng}},
publisher = {{Elsevier}},
series = {{Food Research International}},
title = {{Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules}},
url = {{http://dx.doi.org/10.1016/j.foodres.2020.109837}},
doi = {{10.1016/j.foodres.2020.109837}},
volume = {{139}},
year = {{2021}},
}