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Emblicanin Rich Emblica officinalis Encapsulated Double Emulsion and its Antioxidant Stability during Storage
Author(s) -
Chaudhary Neha,
Sabikhi Latha,
Hussain Shaik Abdul,
Kumar Rajender,
Choudhary Urmila
Publication year - 2020
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201900316
Subject(s) - emulsion , homogenizer , chemistry , zeta potential , chromatography , pectin , antioxidant , chemical engineering , materials science , nanotechnology , food science , nanoparticle , biochemistry , engineering
Emblicanin rich water‐soluble extract of Emblica officinalis (EEO) is encapsulated in the inner phase of double emulsion (DE) by using emulsifiers in different phases at different concentrations. The effects of other variables like homogenization speed, salt and herbal concentration are also investigated on various phases of DE to obtain a stable matrix. Finally, optimized EEO encapsulated DE has 2% w/w NaCl and 50% w/w EEO in inner (W 1 ) phase, 4% w/w polyglycerol polyricinoleate (PGPR) in middle oil‐phase and 2% w/w low‐methoxy‐pectin and reverse osmosis water in outer (W 2 ) phase. Ultra‐Turrax high shear homogenizer is employed to prepare primary emulsion (W 1 /O) at 20 000 rpm and DE (W 1 /O in W 2 ) at 12 000 rpm. The EEO encapsulated DE has been characterized for encapsulation efficiency (>90%), viscosity (0.715 ± 0.18 Pa s), sedimentation stability, zeta potential (−32.17 ±1.17 mV), and particle size. Light and confocal laser microscopy are used for elaborating the microscopic structure of EEO encapsulated DEs. DE has shown storage stability up to 42 days and protect antioxidant activities as compared to control (herbal extract was not encapsulated in the inner phase). The present study demonstrates that the optimized DE matrix can be used to protect the bioactive properties of EEO for its use in functional food formulation.