Water-in-Oil-in-Water Double Emulsions as Protective Carriers for Sambucus nigra L. Coloring Systems
The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants' safety. However, natural pigments have, in general, poor stability against environmental stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this work, wa...
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Published in | Molecules (Basel, Switzerland) Vol. 27; no. 2; p. 552 |
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Main Authors | , , , , , , , , |
Format | Journal Article |
Language | English |
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01.01.2022
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Abstract | The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants' safety. However, natural pigments have, in general, poor stability against environmental stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this work, water-in-oil-in-water (W
/O/W
) emulsions were used as protective carriers to improve color stability of a hydrophilic
L. extract against pH changes. The chemical system comprised water and corn oil as the aqueous and oil phases, respectively, and polyglycerol polyricinoleate (PGPR), Tween 80, and gum Arabic as stabilizers. The primary emulsion was prepared using a W
/O ratio of 40/60 (
/
). For the secondary emulsion, W
/O/W
, different (W
/O)/W
ratios were tested with the 50/50 (
/
) formulation presenting the best stability, being selected as the coloring system to test in food matrices of different pH: natural yogurt (pH 4.65), rice drink (pH 6.01), cow milk (pH 6.47), and soy drink (pH 7.92). Compared to the direct use of the extract, the double emulsion solution gave rise to higher color stability with pH change and storage time, as corroborated by visual and statistical analysis. |
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AbstractList | The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants′ safety. However, natural pigments have, in general, poor stability against environmental stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this work, water-in-oil-in-water (W1/O/W2) emulsions were used as protective carriers to improve color stability of a hydrophilic Sambucus nigra L. extract against pH changes. The chemical system comprised water and corn oil as the aqueous and oil phases, respectively, and polyglycerol polyricinoleate (PGPR), Tween 80, and gum Arabic as stabilizers. The primary emulsion was prepared using a W1/O ratio of 40/60 (v/v). For the secondary emulsion, W1/O/W2, different (W1/O)/W2 ratios were tested with the 50/50 (v/v) formulation presenting the best stability, being selected as the coloring system to test in food matrices of different pH: natural yogurt (pH 4.65), rice drink (pH 6.01), cow milk (pH 6.47), and soy drink (pH 7.92). Compared to the direct use of the extract, the double emulsion solution gave rise to higher color stability with pH change and storage time, as corroborated by visual and statistical analysis. The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants' safety. However, natural pigments have, in general, poor stability against environmental stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this work, water-in-oil-in-water (W /O/W ) emulsions were used as protective carriers to improve color stability of a hydrophilic L. extract against pH changes. The chemical system comprised water and corn oil as the aqueous and oil phases, respectively, and polyglycerol polyricinoleate (PGPR), Tween 80, and gum Arabic as stabilizers. The primary emulsion was prepared using a W /O ratio of 40/60 ( / ). For the secondary emulsion, W /O/W , different (W /O)/W ratios were tested with the 50/50 ( / ) formulation presenting the best stability, being selected as the coloring system to test in food matrices of different pH: natural yogurt (pH 4.65), rice drink (pH 6.01), cow milk (pH 6.47), and soy drink (pH 7.92). Compared to the direct use of the extract, the double emulsion solution gave rise to higher color stability with pH change and storage time, as corroborated by visual and statistical analysis. The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants′ safety. However, natural pigments have, in general, poor stability against environmental stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this work, water-in-oil-in-water (W 1 /O/W 2 ) emulsions were used as protective carriers to improve color stability of a hydrophilic Sambucus nigra L. extract against pH changes. The chemical system comprised water and corn oil as the aqueous and oil phases, respectively, and polyglycerol polyricinoleate (PGPR), Tween 80, and gum Arabic as stabilizers. The primary emulsion was prepared using a W 1 /O ratio of 40/60 ( v / v ). For the secondary emulsion, W 1 /O/W 2 , different (W 1 /O)/W 2 ratios were tested with the 50/50 ( v / v ) formulation presenting the best stability, being selected as the coloring system to test in food matrices of different pH: natural yogurt (pH 4.65), rice drink (pH 6.01), cow milk (pH 6.47), and soy drink (pH 7.92). Compared to the direct use of the extract, the double emulsion solution gave rise to higher color stability with pH change and storage time, as corroborated by visual and statistical analysis. |
Author | Fernandes, Isabel P Leimann, Fernanda V Fernandes, Ângela Barreira, João C M Barros, Lillian Ferreira, Isabel C F R Barreiro, Maria-Filomena Teixeira, Liandra G Rezende, Stephany |
AuthorAffiliation | 2 Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology–Paraná–UTFPR, Campus Campo Mourão, Via Rosalina Maria dos Santos, 1233, Campo Mourão 87301-899, PR, Brazil; fernandaleimann@utfpr.edu.br 1 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; liandra@ipb.pt (L.G.T.); rezendes@ipb.pt (S.R.); afeitor@ipb.pt (Â.F.); ipmf@ipb.pt (I.P.F.); lbarros@ipb.pt (L.B.); iferreira@ipb.pt (I.C.F.R.F.) |
AuthorAffiliation_xml | – name: 2 Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology–Paraná–UTFPR, Campus Campo Mourão, Via Rosalina Maria dos Santos, 1233, Campo Mourão 87301-899, PR, Brazil; fernandaleimann@utfpr.edu.br – name: 1 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; liandra@ipb.pt (L.G.T.); rezendes@ipb.pt (S.R.); afeitor@ipb.pt (Â.F.); ipmf@ipb.pt (I.P.F.); lbarros@ipb.pt (L.B.); iferreira@ipb.pt (I.C.F.R.F.) |
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Snippet | The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants' safety. However, natural pigments have, in general,... The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants′ safety. However, natural pigments have, in general,... |
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SubjectTerms | Color color stability Coloring agents Coloring Agents - chemistry Cow's milk Double emulsions Emulsions Emulsions - chemistry Environmental stress Fats - chemistry Fatty Acids - chemistry Food dyes Food products Food safety Food Storage Hydrophobic and Hydrophilic Interactions Ionic strength Milk natural colorants Oils & fats Pigments Plant Extracts - chemistry Polyglycerols Sambucus nigra Sambucus nigra - chemistry Sambucus nigra L. extract Stability Statistical analysis Temperature Time Factors Variance analysis Water - chemistry |
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Title | Water-in-Oil-in-Water Double Emulsions as Protective Carriers for Sambucus nigra L. Coloring Systems |
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