Ingeniería de alimentos

 

Effect of gelled inner aqueous phase rheology on the colour degradation of muitle aqueous extracts incorporated into water-in-oil-in-water double emulsions

 

Efecto de la reología de la fase acuosa interna gelada en la degradación de color de extractos de muitle incorporados en emulsiones agua-en-aceite-en-agua

 

L. M. A. Pavón-García¹, C. Pérez-Alonso¹, M.E. Rodríguez-Huezo², R. Jiménez-Alvarado³, L. Alamilla-Beltrán⁴, A. Román-Guerrero ^1,5*

 

¹ Facultad de Química, Depto. Ingeniería Química, UAEM, Estado de México, 50120, México.

² Departamento de Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec, México.

³ Universidad de la Cañada, Instituto de Farmacobiología, Teotitlán de Flores Magón, Oaxaca, México.

⁴ Departamento de Graduados e Investigación en Alimentos, ENCB, IPN, México.

⁵ Departamento de Biotecnología, UAM-Iztapalapa, México. * Corresponding author. E-mail: arogue@xanum.uam.mx Phone: +52 55 5804 2847; Fax: +52 5804 4712.

 

Received February 17, 2014.
Accepted April 22, 2014.

 

Abstract

The aim of this work was to study different W₁/O/W₂ double emulsions in preserving color muitle aqueous extract (MAE), for which the work was divided into two fold, formulation and analysis of primary emulsion W₁/O and W₁/O/W₂ double emulsions. Sodium alginate (SA), xanthan gum, guar gum, locust bean gum were used as gelling agents of MAE, and it was found that SA produced inner aqueous phase with enhanced viscoelastic properties, resulting in a W₁/O primary emulsion with more uniform mean droplet size and distribution than when using the other gelling agents or ungelled MAE. Subsequently W₁/O/W₂ double emulsions were produced containing MAE gelled with SA or ungelled in the inner aqueous phase stabilized using pure gum Arabic (GA) or a blend of GA-mesquite gum (MG) in a 70:30 ratio in the outer aqueous phase. The double emulsion formulated with gelled MAE and 70:30 GA-MG blend exhibited more uniform mean inner water and outer oil droplet sizes, and protected best the anthocy anins contained in MAE to preserve its color when exposed to 8 h sunlight, providing a half-time life (t_1/2) of 55.23 h. The double emulsion formulated with ungelled MAE and stabilized with pure GA displayed a t_1/2 of 7.40 h.

Keywords: double emulsions, muitle aqueous extract, gelling agents, viscoelastic properties, droplet size, half-time life.

 

Resumen

El objetivo de este trabajo fue estudiar diferentes emulsiones dobles W₁/O/W₂ en la preservación de color de extracto acuoso de muitle (MAE), para ello el trabajo se dividió en dos apartados, formulación y análisis de emulsiones primarias W₁/O y, emulsiones dobles W₁/O/W₂. Se empleó alginato de sodio (SA), goma xanthana, goma guar, goma de algarrobo como agentes gelantes de MAE, y se encontró que el SA produjo fases acuosas internas con mejores propiedades visco elásticas, dando como resultado emulsiones W₁/O con tamaños de gota y distribuciones más uniformes que cuando se usan otros agentes gelantes o el MAE sin gelar. Posteriormente se formularon emulsiones dobles W₁/O/W₂ que contenían MAE gelado con SA o sin gelar en la fase acuosa interna estabilizadas con goma Arábiga (GA) o con una mezcla GA-goma de mezquite (MG) en una relación 70:30 en la fase acuosa externa. La emulsión doble formulada con MAE gelado y con la mezcla 70:30 GA-MG mostraron tamaños de gota promedio internas y externas más uniformes, y brindaron mejor protección a las antocianinas contenidas en MAE para preservar su color cuando fueron expuestas a 8 h de luz solar directa, proporcionando una vida-media (t_1/2) de 55.23 h comparado con la emulsión doble formulada con MAE no gelado y estabilizada con GA que mostro una t_1/2 de 7.40 h.

Palabras clave: emulsiones dobles, agentes gelantes, extracto acuoso de muitle, propiedades viscoelásticas, tamaño de gota, vida-media.

 

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Acknowledgements

The authors wish to thank the financing of this research by the Universidad Autónoma del Estado de México through grant 3457/2013CHT.

 

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