Akhtar, M, Murray, BS, Afeisume, EI et al. (1 more author) (2014) Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology. Food Hydrocolloids, 34. 62 - 67. ISSN 0268-005X
Abstract
Rutin (quercetin-3-rutinoside) and anthocyanin flavonoids have numerous biological activities which are beneficial to human health such as antioxidant and anti-inflammatory effects. In order to aid delivery of their health benefits, an attempt has been made to encapsulate rutin and Hibiscus anthocyanins in multiple emulsions using a spinning disc reactor (SDR) as a novel processing aid. The encapsulation of flavonoids may prolong their shelf-life and increase their bioavailability for absorption by the body (Munin & Edwards-Lévy, 2011). The advantage of using SDR technology in the second stage of emulsification is that it does not break the droplets of the primary emulsion. The time-dependent stability of the multiple emulsions was investigated using particle size, microscopy, visual assessment and stability index measurements. At 2 wt. % emulsifier, Brij 78 was found to be capable of producing uniform droplets of the final W/O/W emulsion in the size range of 13-15 µm. The results show that the SDR technology can be used as an alternative process for making stable W/O/W multiple emulsions with a fairly narrow droplet size distribution. Rutin and anthocyanins were successfully encapsulated within the internal aqueous phase of W/O/W multiple emulsions, giving an encapsulation efficiency of >80%. In the presence of flavonoids, a reduction in the average particle size has also been observed, possibly due to its surface active properties. Confocal laser microscopy confirmed the successful formation of SDR-processed multiple emulsions.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2012 Elsevier Ltd. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Spinning disc reactor; W/O/W emulsion; Rutin; Anthocyanins; Encapsulation; Antioxidant |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 10 Dec 2014 13:56 |
Last Modified: | 16 Jan 2018 14:39 |
Published Version: | http://dx.doi.org/10.1016/j.foodhyd.2012.12.025 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodhyd.2012.12.025 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:81593 |