Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules. (January 2021)

• Record Type: Journal Article
• Authors: Matos, M.; Marefati, A.; Barrero, P.; Rayner, M.; Gutiérrez, G.
• Is Part Of: Food research international. Volume 139(2021)
• Publication Date: 2021-01
• Subjects: Resveratrol -- Pickering emulsions -- Rice starch granules -- Encapsulation -- Orange oil -- Emulsion stability; 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.2020.109837
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: OSA-rice starch Pickering emulsions containing Resveratrol were prepared. Stable Pickering emulsions with internal volume fraction up to 50% were prepared. Orange oil was used as resveratrol carrier in the oily phase. Stable emulsions with 30% of orange oil on the dispersed phase were prepared. OSA-rice starch Pickering emulsions contained 8.45 mg/L of resveratrol (90% EE) Abstract: 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.