Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefits. Their incorporation into functional foods and health-related products benefits from coencapsulation and protection of polyphenol-rich extracts in suitable carriers. This study aimed to create a water-in-oil-in-water (W1/O/W2) double emulsion system suitable for the coencapsulation of total phenolics (TP) and anthocyanins (TA) from a polyphenol-rich extract of blueberry pomace (W1). The effect of critical physical parameters for preparing stable double emulsions, namely homogenization pressure, stirring speed and time, was investigated by measuring the hydrodynamic diameter, size dispersity and zeta potential of the oil droplets, and the encapsulation efficiency of TP and TA. The oil droplets were negatively charged (negative zeta potential values), which was related to the pH and composition of W2 (whey protein isolate solution) and suggests stabilization by the charged whey proteins. Increasing W1/O/W2 microfluidization pressure from 50 to 200 MPa or homogenization speed from 6000 to 12,000 rpm significantly increased droplet diameter and zeta potential and decreased TA and TP encapsulation efficiency. Increasing W1/O/W2 homogenization time from 15 to 20 min also increased droplet diameter and zeta potential and lowered TA encapsulation efficiency, while TP encapsulation did not vary significantly. In contrast, increasing W1/O homogenization time from 5 to 10 min at 10,000 rpm markedly increased TA encapsulation efficiency and reduced droplet diameter and zeta potential. High coencapsulation rates of blueberry polyphenols and anthocyanins around 80% or greater were achieved when the oil droplets were relatively small (mean diameter < 400 nm), with low dispersity (<0.25) and a high negative surface charge (−40 mV or less). These characteristics were obtained by homogenizing for 10 min at 10,000 rpm (W1/O), then 6000 rpm for 15 min, followed by microfluidization at 50 MPa

Effects of Temperature and Other Operational Parameters on <em>Chlorella vulgaris</em> Mass Cultivation in a Simple and Low-Cost Column Photobioreactor

International audienceMass production of microalgae worldwide, and even more so in developing countries, is strongly contingent upon the availability of economical and efficient photobioreactors (PBRs) that are amenable for use in resource-limited environments. Such options are limited. This work assesses the effects of temperature, CO2 enrichment, and mixing by air + CO2 bubbling on Chlorella vulgaris biomass production in a simple, low-cost 84-L column PBR. Cultivation at 25, 30, and 35 °C in a batch process showed that biomass production was negatively affected above 30 °C. Specific growth rates at each temperature were 0.75, 0.76, and 0.63 day(-1), respectively, with batch productivities of 70.50, 81.67, and 35.83 mg L-1 day(-1). While a relatively low CO2/air ratio (1 %) seemed beneficial during the early stages of cultivation, higher concentrations were required to maintain growth rate and achieve higher biomass concentrations around 1000 mg L-1. Cultivation with air + CO2 bubbling rates of 100, 200, and 400 L h(-1) led to specific growth rates (and batch productivities) of 0.64 day(-1) (59.58 mg L-1 day(-1)), 0.74 day(-1) (81.67 mg L-1 day(-1)), and 0.80 day(-1) (86.67 mg L-1 day(-1)), respectively. The results indicate that high biomass productivities of C. vulgaris can be obtained up to 30 °C with moderate (2 %) to high (10 %) CO2 in a fairly simple PBR

Influence of Extraction Conditions on Ultrasound-Assisted Recovery of Bioactive Phenolics from Blueberry Pomace and Their Antioxidant Activity

The increase in diet-related chronic diseases has prompted the search for health-promoting compounds and methods to ensure their quality. Blueberry pomace is a rich yet underutilized source of bioactive polyphenols. For these high-value bioactive molecules, ultrasound-assisted extraction (USAE) is an attractive and green alternative to conventional extraction techniques for improving purity and yields. This study aimed to assess the impact of USAE parameters (sonication time, solvent composition, solid/liquid ratio, pH and temperature) on the recovery of phenolic compounds from blueberry pomace and antioxidant activity of the extracts. Total phenolic, flavonoid and anthocyanin contents (TPC, TFC and TAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity were analysed. USAE in 50% ethanol/water was the most efficient, yielding the highest TPC (22.33 mg/g dry matter (DM)), TFC (19.41 mg/g DM), TAC (31.32 mg/g DM) and DPPH radical scavenging activity (41.79 mg Trolox/g DM). USAE in water showed the lowest values even at low (1/40) solid/liquid ratio (7.85 mg/g DM, 3.49 mg/g DM, and 18.96 mg/g DM for TPC, TFC and TAC, respectively). Decreasing the solid/liquid ratio in water or 50% ethanol significantly increased TPC, TFC, TAC and DPPH radical scavenging. With ethanol, increasing the temperature in the range 20&ndash;40 &deg;C decreased TPC but increased TFC and DPPH radical scavenging activity. Anthocyanin profiles of water and ethanolic extracts were qualitatively similar, consisting of malvidin, delphinidin, petunidin and cyanidin. These findings indicate that USAE is a method of choice for extracting high-value bioactive phenolics from blueberry pomace. Selective enrichment of different phenolic fractions is possible under select extraction conditions

Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

The effects of in vitro batch digestion on water-in-oil-in-water (W/O/W) double emulsions encapsulated with anthocyanins (ACNs) from grape skin were investigated. The double emulsions exhibited the monomodal distribution (d = 686 &#177; 25 nm) showing relatively high encapsulation efficiency (87.74 &#177; 3.12%). After in vitro mouth digestion, the droplet size (d = 771 &#177; 26 nm) was significantly increased (p &lt; 0.05). The double W1/O/W2 emulsions became a single W1/O emulsion due to proteolysis, which were coalesced together to form big particles with significant increases (p &lt; 0.01) of average droplet sizes (d &gt; 5 &#181;m) after gastric digestion. During intestinal digestion, W1/O droplets were broken to give empty oil droplets and released ACNs in inner water phase, and the average droplet sizes (d &lt; 260 nm) decreased significantly (p &lt; 0.05). Our results indicated that ACNs were effectively protected by W/O/W double emulsions against in vitro mouth digestion and gastric, and were delivered in the simulated small intestine phase

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefits. Their incorporation into functional foods and health-related products benefits from coencapsulation and protection of polyphenol-rich extracts in suitable carriers. This study aimed to create a water-in-oil-in-water (W1/O/W2) double emulsion system suitable for the coencapsulation of total phenolics (TP) and anthocyanins (TA) from a polyphenol-rich extract of blueberry pomace (W1). The effect of critical physical parameters for preparing stable double emulsions, namely homogenization pressure, stirring speed and time, was investigated by measuring the hydrodynamic diameter, size dispersity and zeta potential of the oil droplets, and the encapsulation efficiency of TP and TA. The oil droplets were negatively charged (negative zeta potential values), which was related to the pH and composition of W2 (whey protein isolate solution) and suggests stabilization by the charged whey proteins. Increasing W1/O/W2 microfluidization pressure from 50 to 200 MPa or homogenization speed from 6000 to 12,000 rpm significantly increased droplet diameter and zeta potential and decreased TA and TP encapsulation efficiency. Increasing W1/O/W2 homogenization time from 15 to 20 min also increased droplet diameter and zeta potential and lowered TA encapsulation efficiency, while TP encapsulation did not vary significantly. In contrast, increasing W1/O homogenization time from 5 to 10 min at 10,000 rpm markedly increased TA encapsulation efficiency and reduced droplet diameter and zeta potential. High coencapsulation rates of blueberry polyphenols and anthocyanins around 80% or greater were achieved when the oil droplets were relatively small (mean diameter &lt; 400 nm), with low dispersity (&lt;0.25) and a high negative surface charge (&minus;40 mV or less). These characteristics were obtained by homogenizing for 10 min at 10,000 rpm (W1/O), then 6000 rpm for 15 min, followed by microfluidization at 50 MPa