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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants′ safety. However, natural pigments have, in general, poor stability against environmental stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this work, water-in-oil-in-water (W1/O/W2) emulsions were used as protective carriers to improve color stability of a hydrophilic Sambucus nigra L. extract against pH changes. The chemical system comprised water and corn oil as the aqueous and oil phases, respectively, and polyglycerol polyricinoleate (PGPR), Tween 80, and gum Arabic as stabilizers. The primary emulsion was prepared using a W1/O ratio of 40/60 (v/v). For the secondary emulsion, W1/O/W2, different (W1/O)/W2 ratios were tested with the 50/50 (v/v) formulation presenting the best stability, being selected as the coloring system to test in food matrices of different pH: natural yogurt (pH 4.65), rice drink (pH 6.01), cow milk (pH 6.47), and soy drink (pH 7.92). Compared to the direct use of the extract, the double emulsion solution gave rise to higher color stability with pH change and storage time, as corroborated by visual and statistical analysis.

Details

Title
Water-in-Oil-in-Water Double Emulsions as Protective Carriers for Sambucus nigra L. Coloring Systems
Author
Teixeira, Liandra G 1 ; Rezende, Stephany 1   VIAFID ORCID Logo  ; Fernandes, Ângela 1   VIAFID ORCID Logo  ; Fernandes, Isabel P 1   VIAFID ORCID Logo  ; Barros, Lillian 1   VIAFID ORCID Logo  ; Barreira, João C M 1   VIAFID ORCID Logo  ; Leimann, Fernanda V 2   VIAFID ORCID Logo  ; Isabel C F R Ferreira 1   VIAFID ORCID Logo  ; Maria-Filomena Barreiro 1   VIAFID ORCID Logo 

 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; [email protected] (L.G.T.); [email protected] (S.R.); [email protected] (Â.F.); [email protected] (I.P.F.); [email protected] (L.B.); [email protected] (I.C.F.R.F.) 
 Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology–Paraná–UTFPR, Campus Campo Mourão, Via Rosalina Maria dos Santos, 1233, Campo Mourão 87301-899, PR, Brazil; [email protected] 
First page
552
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
14203049
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2621341520
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.