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Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules

Matos, M. (author)
University of Oviedo
Marefati, A. (author)
Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
Barrero, P. (author)
University of Oviedo
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Rayner, M. (author)
Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
Gutiérrez, G. (author)
University of Oviedo
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 (creator_code:org_t)
Elsevier BV, 2021
2021
English.
In: Food Research International. - : Elsevier BV. - 0963-9969. ; 139
  • Journal article (peer-reviewed)
Abstract Subject headings
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  • 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.

Subject headings

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
TEKNIK OCH TEKNOLOGIER  -- Annan teknik -- Livsmedelsteknik (hsv//swe)
ENGINEERING AND TECHNOLOGY  -- Other Engineering and Technologies -- Food Engineering (hsv//eng)

Keyword

Emulsion stability
Encapsulation
Orange oil
Pickering emulsions
Resveratrol
Rice starch granules

Publication and Content Type

art (subject category)
ref (subject category)

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By the author/editor
Matos, M.
Marefati, A.
Barrero, P.
Rayner, M.
Gutiérrez, G.
About the subject
AGRICULTURAL SCIENCES
AGRICULTURAL SCI ...
and Agriculture Fore ...
and Food Science
ENGINEERING AND TECHNOLOGY
ENGINEERING AND ...
and Other Engineerin ...
and Food Engineering
Articles in the publication
Food Research In ...
By the university
Lund University

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