Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology

Author(s)

Larissa TESSARO ; Milena MARTELLI-TOSI ; Paulo José do Amaral SOBRAL

• Document type: Journal article
• Source: FOOD SCIENCE AND TECHNOLOGY; n. ahead, p. -, 2021.

Abstract

Abstract The low chemical stability under environmental conditions of “Pitanga” leaf hydroethanolic extract (PLHE) can limit its application in industrial scale. It is known that this extract has high antioxidant and antimicrobial activities and that it must be stored under special conditions or encapsulated into W/O emulsions. The objective of this research was to encapsulate PLHE in a W/O emulsion, analyzing the effect of the concentration of the emulsifier and phase ratios on its droplet size, physical stability and viscosity. In general, the droplet size and stability of the W/O emulsions were affected by the concentrations of emulsifiers and phase ratios. The emulsion with a 20/80 W/O ratio and 3 g PGPR/100 g oil was chosen as the most stable formulation because they presented well distributed droplet sizes (unimodal distribution), the lowest D3,2 (0.25 ± 0.02 μm), the highest physical stability at 60 °C and presented Newtonian behavior. In conclusion, the W/O emulsion is able to encapsulate PHLE and can be applied to thermal processed foods. (AU)

• FAPESP's process: 16/18788-1 - Raman microspectroscopy and chemometrics for the characterization of polymer-based microcarrier systems of active/photoactive compounds
• Grantee: Milena Martelli Tosi
• Support Opportunities: Regular Research Grants
• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC