Journal
FOOD RESEARCH INTERNATIONAL
Volume 139, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2020.109837
Keywords
Resveratrol; Pickering emulsions; Rice starch granules; Encapsulation; Orange oil; Emulsion stability
Categories
Funding
- Consejeria de Economia y Empleo del Principado de Asturias (Plan de Ciencia, Tecnologia e Innovacion) [IDI/2018/000185]
- Lunds Tekniska Hogskola (LTH)
- Ersasmus + from the University of Oviedo [STT1819]
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Resveratrol, a photosensitive bioactive molecule, has low solubility in water or triglyceride oils, but can be solubilized in essential oils for use in emulsions. This study found that stable Pickering emulsions could be prepared using OSA-modified rice starch granules, even with partial coverage. Emulsions containing 30% v/v mixture of orange oil in Miglyol as the dispersed phase were suitable as a resveratrol carrier system, achieving encapsulation efficiency values close to 90%.
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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