Effect of gelled inner aqueous phase rheology on the colour degradation of muitle aqueous extracts incorporated into water-in-oil-in-water double emulsions

The aim of this work was to study different W1/O/W2 double emulsions in preserving color muitle aqueous extract (MAE), for which the work was divided into two fold, formulation and analysis of primary emulsion W1/O and W1/O/W2 double emulsions. Sodium alginate (SA), xanthan gum, guar gum, locust bean gum were used as gelling agents of MAE, and it was found that SA produced inner aqueous phase with enhanced viscoelastic properties, resulting in a W1/O primary emulsion with more uniform mean droplet size and distribution than when using the other gelling agents or ungelled MAE. Subsequently W1/O/W2 double emulsions were produced containing MAE gelled with SA or ungelled in the inner aqueous phase stabilized using pure gum Arabic (GA) or a blend of GA-mesquite gum (MG) in a 70:30 ratio in the outer aqueous phase. The double emulsion formulated with gelled MAE and 70:30 GA-MG blend exhibited more uniform mean inner water and outer oil droplet sizes, and protected best the anthocyanins contained in MAE to preserve its color when exposed to 8 h sunlight, providing a half-time life (t1/2) of 55.23 h. The double emulsion formulated with ungelled MAE and stabilized with pure GA displayed a t1/2 of 7.40 h. Keywords: double emulsions, muitle aqueous extract, gelling agents, viscoelastic properties, droplet size, half-time life

Interrelationship between the structural features and rehydration properties of spray dried manzano chilli sauce microcapsules

Manzano chilli sauce microcapsules (MCHS) were obtained by spray drying using Gum Arabic (GA100%), whey protein concentrate (WPC100%) and a blend of these biopolymers (GA50%-WPC50%) as wall materials in 2:1 and 4:1 wall to core material ratios (WCMR). Water vapor adsorption isotherms data of microcapsules were obtained at 35 °C and fitted to GAB's model. The monolayer water content values of the microcapsules varied from 9.97 to 14.32 kg H2O/100 kg dry solids, and were used for determining the surface fractal dimension (Ds). Ds values ranged between 2.04 to 2.30 for the 2:1 WCMR and 2.17 to 2.43 for the 4:1 WCMR, respectively. Microcapsules topology was determined by Scanning Electronic Microscopy (SEM). Microcapsules with WPC100% exhibited smoother and more regular shaped topology than those with GA100% which tended to exhibit surface flaws and dents, while those made with the biopolymers blend exhibited an intermediate morphology. Rehydration times of the microcapsules were function of water activity (aw) and WCMR. The higher the WCMR, the higher the rehydration time required

Fractal morphology of Beta vulgaris L. cell suspension culture permeabilized with Triton X-100

n this work, morphology of Beta vulgaris L. cells permeabilized with 0.7 mM of Triton X-100® was evaluated using digital image processing and concepts of fractal dimension (perimeter- area relations). Important morphometric changes were found when the contact-time with chemical agent was increased.The size of cells decreased, the cells lost the roundness and their shape was more sinuous; this behaviour was a result of a probable shrinkage caused by the excess of exposure with the permeabili- zation agent. Morphology of B. vulgaris cells after permeabili- zation, exhibited a fractal nature since the slope of the ratio of the logarithm of the perimeter vs logarithm of the area was higher than unit. Fractal geometry of the cell morphology was affected as a re- sult of the exposure to Triton X-100®. Those changes can be attri- buted to the loss of turgor and structure of the cell wall

Novel approaches in nanoencapsulation of aromas and flavors

In recent years, people’s dietary habits become more oriented toward healthy, safe, and, at the same time, tasty food. The perception of food taste is mostly affected by the addition of flavors and aromas during processing. Due to sensitivity of flavors and aromas in their native form, aroma encapsulation is already well established in the food industry. The benefits ascribed to encapsulation are reflected in easier handling of liquid flavors by its conversion into a dry form, improved stability when exposed to oxygen, light, and/or elevated temperatures, improved shelf-life, decreased release of volatile flavor components, masking of off-flavors and off-tastes, ability to impact textural properties of final products, and prolonged/controlled release. Among numerous encapsulation methods, spray drying has been predominantly used for encapsulation of flavors and aromas. However, the innovations in the field of encapsulation, particularly galloping nanotechnologies, have gained considerable attention from the food sector in the past decade, with applications for aromas as well as for other food compounds. This chapter reviews the current state of knowledge on nanoencapsulation of aromas and flavors, overviewing the processes and techniques utilized for coacervation, nanoprecipitation, molecular inclusion, and production of nanoparticulate formulations such as nanoemulsions, liposomes, solid–lipid nanoparticles (SLNs), and nanostructure lipid carriers (NLCs). Furthermore, the chapter gives insight into physicochemical and morphological characteristics of aroma nanoencapsulates, summarizing advantages and limitations of aroma nanoscale formulations versus microparticle formulations produced by conventional microencapsulation technologies. Finally, a critical prospect of potential application of aroma nanoencapsulates in real food products will be given, supported by examples available in literature