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KMID : 1007520200290101365
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Food Science and Biotechnology
2020 Volume.29 No. 10 p.1365 ~ p.1372
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Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive extract from sea grape (Coccoloba uvifera L.)
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Ramos-Bell Surelys
Calderon-Santoyo Montserrat
Barros-Castillo Julio Cesar
Ragazzo-Sanchez Juan Arturo
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Abstract
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In this study, the stability of a submicron emulsion to protect an extract obtained from sea grape fruit (Coccoloba uvifera L.) was evaluated. Extract characterization by MS-HPLC revealed the presence of 3 anthocyanins (cyanidin 3-glucoside, malvidin 3-glucoside, and delphinidin 3-glucoside), the content of total phenols was 263.86?±?1.86 mg gallic acid equivalent/100 g, with an antioxidant capacity determined by ABTS and DPPH of 128.95?±?1.00 and 26.18?±?0.60 μg Trolox equivalents/mL, respectively. A submicron emulsion (0.424 μm) by Ultrasound with monomodal distribution, stable over time and low viscosity (1.94 mPa s) classified as a shear-thinning fluid was obtained. The thermogravimetric analysis (TGA) demonstrated the stability of the C. uvifera extract in the emulsion, which is thermostable (212 °C). These emulsions can be added into a beverage as a nutraceutical, dried for later use as pills or incorporated in foods.
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KEYWORD
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Anthocyanins, Emulsion, Stability, Thermogravimetric analysis
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