Development of W/O emulsion for encapsulation of “Pitanga” (<i>Eugenia uniflora</i> L.) leaf hydroethanolic extract: droplet size, physical stability and rheology

TESSARO, Larissa; MARTELLI-TOSI, Milena; SOBRAL, Paulo José do Amaral

doi:10.1590/fst.65320

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.65320 copy

Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The low chemical stability under environmental conditions of “Pitanga” leaf hydroethanolic extract (PLHE) can limit its application in industrial scale. It is known that this extract has high antioxidant and antimicrobial activities and that it must be stored under special conditions or encapsulated into W/O emulsions. The objective of this research was to encapsulate PLHE in a W/O emulsion, analyzing the effect of the concentration of the emulsifier and phase ratios on its droplet size, physical stability and viscosity. In general, the droplet size and stability of the W/O emulsions were affected by the concentrations of emulsifiers and phase ratios. The emulsion with a 20/80 W/O ratio and 3 g PGPR/100 g oil was chosen as the most stable formulation because they presented well distributed droplet sizes (unimodal distribution), the lowest D_3,2 (0.25 ± 0.02 μm), the highest physical stability at 60 °C and presented Newtonian behavior. In conclusion, the W/O emulsion is able to encapsulate PHLE and can be applied to thermal processed foods.

Keywords:
plant extract; hydroethanolic solvent; microencapsulation; colloidal system; viscosity

W/O Ratio	D_3,2 (µm)
W/O Ratio	3 g PGPR/100 g oil	5 g PGPR/100 g oil
10/90	4.52 ± 0.23^aA	0.42 ± 0.04^bB
20/80	0.25 ± 0.02^cA	0.31 ± 0.04^cA
30/70	1.53 ± 0.08^bA	0.85 ± 0.05^aB

Emulsions^* * PGPR: polyglycerol polyricinoleate; MPPE: mango peel phenolic-rich extract; MSKE: mango seed kernel extract; CR-321: Tetraglycerin monolaurate condensed ricinoleic acid esters; DMG: distilled mono-glycerides. GMS: Glycerol monostearate.	D (μm)	References
Z-average droplet size of 20:80 W/O emulsions prepared with soybean oil with PRPG and water with either gelatin or sodium alginate, encapsulating MSKE.	0.12-0.17	Tepsongkroh et al. (2015)Tepsongkroh, B., Harnsilawat, T., Maisuthisakul, P., & Chantrapornchai, W. (2015). Influence of polyglycerol polyricinoleate and biopolymers on physical properties and encapsulation efficiency of water-in-oil-in-water emulsions containing mango seed kernel extract. Journal of Dispersion Science and Technology, 36(8), 1126-1133. http://dx.doi.org/10.1080/01932691.2014.956116. http://dx.doi.org/10.1080/01932691.2014....
D of 20:80 W/O emulsions prepared with medium chain triglycerides of caprylic/capric faty acids with PGPR, as O phase, and water, as W phase.	0.14-0.19	Fraj et al. (2017)Fraj, J., Petrovic, L., Milinkovic, J., Katona, J., Bucko, S., & Spasojevic, L. (2017). Properties of water in oil emulsions (W/O) stabilized with mixtures of PGPR and polyglycerol fatty acid esters. Acta Periodica Technologica, 48(48), 95-107. http://dx.doi.org/10.2298/APT1748095F. http://dx.doi.org/10.2298/APT1748095F...
D of 10:90 – 30:70 W/O emulsions prepared with medium chain triglycerides with CR-310, as O phase, and water, as W phase encapsulating açaí berry extract.	0.13-0.20	Rabelo et al. (2018)Rabelo, C. A. S., Taarji, N., Khalid, N., Kobayashi, I., Nakajima, M., & Neves, M. A. (2018). Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions. Food Research International, 106, 542-548. https://doi.org/10.1016/j.foodres.2018.01.017. https://doi.org/10.1016/j.foodres.2018.0...
D_4,3 of 25:75 W/O emulsions prepared with corn oil with PGPR as O phase, and water with glycerol as W phase, enscapsulating MPPE.	0.38-0.84	Velderrain-Rodríguez et al. (2019)Velderrain-Rodríguez, G. R., Acevedo-Fani, A., González-Aguilar, G. A., & Martín-Belloso, O. (2019). Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions. Journal of Functional Foods, 56, 65-73. http://dx.doi.org/10.1016/j.jff.2019.02.045. http://dx.doi.org/10.1016/j.jff.2019.02....
D_v,0.5 of 20:80 W/O emulsions prepared with Miglyol 812 with PGPR, as O phase, and ethanol/water, as W phase, encapsulating trans-Resveratrol.	0.66	Matos et al. (2018)Matos, M., Gutiérrez, G., Martínez-Rey, L., Iglesias, O., & Pazos, C. (2018). Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour. Journal of Food Engineering, 226, 73-81. http://dx.doi.org/10.1016/j.jfoodeng.2018.01.007. http://dx.doi.org/10.1016/j.jfoodeng.201...
Average droplet size of emulsions prepared with rapeseed oil with PGPR and DMG, and water with NaCl as W phase, measured by optical microscopy.	~1	Dridi et al. (2016)Dridi, W., Essafi, W., Gargouri, M., Leal-Calderon, F., & Cansell, M. (2016). Influence of formulation on the oxidative stability of water-in-oil emulsions. Food Chemistry, 202, 205-211. http://dx.doi.org/10.1016/j.foodchem.2016.01.145. PMid:26920286. http://dx.doi.org/10.1016/j.foodchem.201...
D_4,3 of 30:70 W/O emulsion prepared with soybean oil and PGPR, as O phase, and water.	1.2	Ushikubo & Cunha (2014)Ushikubo, F. Y., & Cunha, R. L. (2014). Stability mechanisms of liquid water-in-oil emulsions. Food Hydrocolloids, 34, 145-153. http://dx.doi.org/10.1016/j.foodhyd.2012.11.016. http://dx.doi.org/10.1016/j.foodhyd.2012...
D_3,2 of 10:90 W/O emulsion prepared with sunflower oil and PGPR, as O phase, and water without salt, as W phase.	1.3-2.9	Márquez et al. (2010)Márquez, A. L., Medrano, A., Panizzolo, L. A., & Wagner, J. R. (2010). Effect of calcium salts and surfactant concentration on the stability of water-in-oil (W/O) emulsions prepared with polyglycerol polyricinoleate. Journal of Colloid and Interface Science, 341(1), 101-108. http://dx.doi.org/10.1016/j.jcis.2009.09.020. PMid:19822323. http://dx.doi.org/10.1016/j.jcis.2009.09...
D of 80:20 W/O emulsions prepared with paraffin oil, ABIL EM 90 and bees wax, as O phase, and water, as W phase with Beta vulgaris extract, measured by optical microscopy.	1.6	Huma et al. (2020)Huma, S., Khan, H. M. S., Sohail, M., Akhtar, N., Rasool, F., Majeed, F., & Daniyal, M. (2020). Development, in-vitro characterization and assessment of cosmetic potential of Beta vulgaris extract emulsion. Journal of Herbal Medicine, 23, 100372. http://dx.doi.org/10.1016/j.hermed.2020.100372. http://dx.doi.org/10.1016/j.hermed.2020....
D_3,2 of 75:25 W/O emulsion prepared with soybean oil and PGPR, as O phase, and water, as W phase, containing Gallic acid solution.	2.0-3.5	Gomes et al. (2016)Gomes, A., Costa, A. L. R., de Assis Perrechil, F., & da Cunha, R. L. (2016). Role of the phases composition on the incorporation of gallic acid in O/Wand W/O emulsions. Journal of Food Engineering, 168, 205-214. http://dx.doi.org/10.1016/j.jfoodeng.2015.07.041. http://dx.doi.org/10.1016/j.jfoodeng.201...
D_3,2 of 75:25 W/O emulsion prepared with sunflower oil and PGPR, as O phase, and water, as W phase.	2.1	Okuro et al. (2019)Okuro, P. K., Gomes, A., Costa, A. L. R., Adame, M. A., & Cunha, R. L. (2019). Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin. Food Research International, 122, 252-262. http://dx.doi.org/10.1016/j.foodres.2019.04.028. PMid:31229079. http://dx.doi.org/10.1016/j.foodres.2019...
D of 10:90 W/O emulsions prepared with canola oil with GMS, as O phase, and water, as W phase, encapsulating green coffee extract.	3.2-8.5	Rahpeyma & Sekhavatizadeh (2020)Rahpeyma, E., & Sekhavatizadeh, S. S. (2020). Effects of encapsulated green coffee extract and canola oil on liquid kashk quality. Foods and Raw Materials, 8(1), 40-51. http://dx.doi.org/10.21603/2308-4057-2020-1-40-51. http://dx.doi.org/10.21603/2308-4057-202...

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: pjsobral@usp.br