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Effect of black chokeberry pomace extract incorporation on the physical and oxidative stability of water‐in‐oil‐in‐water emulsion
Author(s) -
Eisinaitė Viktorija,
Kazernavičiūtė Rita,
Kaniauskienė Ingrida,
Venskutonis Petras Rimantas,
Leskauskaitė Daiva
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11099
Subject(s) - emulsion , chemistry , pomace , food science , lipid oxidation , peroxide value , oxidative phosphorylation , peroxide , chromatography , antioxidant , biochemistry , organic chemistry
BACKGROUND Despite the obvious benefits of double emulsions in reducing fat content by replacing it with the water phase, their physical and oxidative stability remains a major concern. The objective of this study was to determine the ability of black chokeberry extract to inhibit lipid oxidation during storage at 4 °C for 60 days when different amounts of the extract were added to the inner water phase of the double emulsion. In the first step, the physical stability of the emulsions was evaluated. RESULTS Higher amount of the extract caused the formation of double emulsions with smaller droplets and higher viscosity. Throughout the whole storage period, the double emulsions showed good physical stability and high encapsulation efficiency (EE) of the extract (>95%) in the inner water phase. The positive effect of the extract on the oxidative stability of the double emulsions was shown by measuring changes in peroxide values and conjugated dienes and through the Oxipres and Rancimat tests during the convenient and accelerated storage of emulsions for 60 days. CONCLUSION The higher amount of extract suppressed lipid oxidation to a higher extent given the significant amount of polyphenolics in the extract. © 2021 Society of Chemical Industry