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Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer-protein blends |
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| Authors: | Hector Carrillo-NavasJulian Cruz-Olivares Victor Varela-GuerreroLiliana Alamilla-Beltrán Eduardo Jaime Vernon-CarterCésar Pérez-Alonso |
| Institution: | a Departamento de Ingeniería Química, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón esq. Paseo Tollocan s/n, Col. Residencial Colón, C.P. 50120, Toluca, Estado de México, Mexico b Departamento de Graduados e Investigación en Alimentos, ENCB-IPN, Carpio y Plan de Ayala s/n, C.P. 11340, México, D.F., Mexico c Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco 186, Col. Vicentina, C.P. 09340, México, D.F., Mexico |
| Abstract: | Four water-in-oil-in water (W1/O/W2) double emulsions were made by adding the primary emulsion (W1/O) containing 74% (w/w) of chia essential oil, 6% (w/w) of ascorbic acid, and a 0.2 dispersed phase mass fraction (φW1/O) to aqueous solutions (W2) of mesquite gum (MG), maltodextrin DE-10 (MD) and whey protein concentrate (WPC) in different proportions (MG66-MD17-WPC17 and MG17-MD66-WPC17), and in a ratio of 1:2.12 and 1:4.12 W1/O to dry biopolymers blends solids. All the double emulsions showed type C morphologies and only slight changes in the volume-weighted mean diameter (d4,3) throughout the storage time, indicative of good stability, despite they presented bimodal size distributions, but the double emulsion formulated with a predominant proportion of MD and ratio 1:2.12 provided a higher stability against droplet coalescence. All the double emulsions displayed viscoelastic character dependent on frequency. |
| Keywords: | Double emulsions Chia essential oil Ascorbic acid Nutraceutical system Biopolymers blends Rheological properties |
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