Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion. (April 2020)

• Record Type: Journal Article
• Authors: Villalva, M.; Jaime, L.; Arranz, E.; Zhao, Z.; Corredig, M.; Reglero, G.; Santoyo, S.
• Is Part Of: Food research international. Volume 130(2020)
• Publication Date: 2020-04
• Subjects: NEs nanoemulsions -- MGs milk gels -- YE yarrow extract -- EtOH ethanol -- UAE Ultrasound-Assisted Extraction -- HPH high pressure homogenization -- NaCas sodium caseinate -- GDL glucona delta-lactone -- G' storage modulus -- G'' loss module -- tan δ loss tangent value -- EE encapsulation efficiency -- PVDF polyvinylidene fluoride -- TEAC Trolox equivalent antioxidant capacity -- LSD least significant difference -- EGCG epigallocatechin-gallate -- DCQA dicaffeoylquinic acid; Encapsulation efficiency -- Gastrointestinal digestion -- Milk gelation -- Phenolic compounds -- Nanoemulsions -- Sodium caseinate -- Yarrow extract; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.108922
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Casein-based delivery systems improved yarrow phenolic compounds stability. Nanoemulsions partially protected yarrow phenolic compounds during digestion. Yarrow phenolics included in acidified milk gels were protected during digestion. After digestion, phenolics in milk gels showed the highest antioxidant activity. Milk gels could be used to develop dairy products enriched with phenolic compounds. Abstract: The aim of this study was to improve the stability and antioxidant activity of yarrow phenolic compounds upon an in vitro simulated gastrointestinal digestion. Therefore, two types of caseins-based delivery systems, sodium caseinate stabilized nanoemulsions (NEs) and glucono delta-lactone acidified milk gels (MGs), were formulated containing an ultrasound-assisted yarrow extract (YE) at two concentrations (1 and 2.5 mg/mL). Formulations with 1 mg/mL of YE were chosen based on their higher encapsulation efficiency to perform the in vitro digestion experiments. After digestion, YE-loaded NEs only partially protected phenolic compounds from degradation; meanwhile the phenolic composition of YE including in MGs after digestion was quite similar to undigested YE. Moreover, the antioxidant activity of MGs after digestion was higher than NEs digested samples, which confirms the higher protection of YE phenolic compound by the milk gels systems. This research demonstrated the potential use of acidified MGs as carriers to improve the stability and antioxidant activity of yarrow phenolic compounds. Therefore, these matrices could be employed to develop new dairy products enriched with phenolic compounds.