Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)

Phycocyanin could be a potential substitute for synthetic food coloring due to its health-related properties. However, this protein is easily degraded by light, temperature or pH. Double emulsions have proven to be good systems to encapsulate and protect hydrophilic compounds such as phycocyanin. Mo...

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Detalles Bibliográficos
Autores: Teixé-Roig, Júlia, Oms Oliu, Gemma, Ballesté Muñoz, Sara, Odriozola Serrano, Isabel, Martín Belloso, Olga
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2022
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/83381
Acceso en línea:https://doi.org/10.1016/j.foostr.2021.100249
http://hdl.handle.net/10459.1/83381
Access Level:acceso abierto
Palabra clave:Polysaccharides
W1/O/W2 emulsions
Phycocyanin
Bioaccessibility
Digestibility
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spelling Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)Teixé-Roig, JúliaOms Oliu, GemmaBallesté Muñoz, SaraOdriozola Serrano, IsabelMartín Belloso, OlgaPolysaccharidesW1/O/W2 emulsionsPhycocyaninBioaccessibilityDigestibilityPhycocyanin could be a potential substitute for synthetic food coloring due to its health-related properties. However, this protein is easily degraded by light, temperature or pH. Double emulsions have proven to be good systems to encapsulate and protect hydrophilic compounds such as phycocyanin. Moreover, the addition of polysaccharides to the outer aqueous phase (W2) of these emulsions seems to improve their stability, although the impact on their digestive fate needs to be further studied. The aim of this study was to evaluate the effect of increasing the viscosity of W2 by adding arabic gum, pectin or sodium alginate at different concentrations (0%, 0.5%, 1%, 1.5% or 2%) on the physical properties and digestibility of emulsions, and on phycocyanin bioaccessibility. Results showed an efficient phycocyanin encapsulation in the inner aqueous phase (W1) of the emulsions containing sodium alginate and pectin at 1.5-2%. During the digestion, the use of all polysaccharides at 2% prevented the phycocyanin release into the gastric phase, its degradation during the intestinal phase and improved lipid digestibility. However, sodium alginate showed more noticeable effects, followed by pectin and arabic gum. Therefore, sodium alginate at concentrations 1.5-2% seems to be the most suitable polysaccharide for improving encapsulation efficiency, lipid digestibility and protecting phycocyanin during the gastrointestinal digestion.This work was funded by the project AGL201565975-R (FEDER, MINECO, UE) and project RTI2018094268-B-C21 (MCIU, AEI; FEDER, UE). Author Júlia Teixé Roig thanks the University of Lleida for the pre-doctoral grant.Elsevier2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.foostr.2021.100249http://hdl.handle.net/10459.1/83381reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/MINECO/Dirección General de Investigación Científica y Técnica/AGL2015-65975-Rinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI-2018-094268-B-C21Versió postprint del document publicat a: https://doi.org/10.1016/j.foostr.2021.100249Food Structure, 2022, vol. 31, núm. 100249info:eu-repo/grantAgreement/MINECO/Dirección General de Investigación Científica y Técnica/AGL2015-65975-Rinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI-2018-094268-B-C21cc-by-nc-nd (c) Elsevier, 2021info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/833812026-06-24T12:42:17Z
dc.title.none.fl_str_mv Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)
title Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)
spellingShingle Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)
Teixé-Roig, Júlia
Polysaccharides
W1/O/W2 emulsions
Phycocyanin
Bioaccessibility
Digestibility
title_short Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)
title_full Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)
title_fullStr Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)
title_full_unstemmed Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)
title_sort Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)
dc.creator.none.fl_str_mv Teixé-Roig, Júlia
Oms Oliu, Gemma
Ballesté Muñoz, Sara
Odriozola Serrano, Isabel
Martín Belloso, Olga
author Teixé-Roig, Júlia
author_facet Teixé-Roig, Júlia
Oms Oliu, Gemma
Ballesté Muñoz, Sara
Odriozola Serrano, Isabel
Martín Belloso, Olga
author_role author
author2 Oms Oliu, Gemma
Ballesté Muñoz, Sara
Odriozola Serrano, Isabel
Martín Belloso, Olga
author2_role author
author
author
author
dc.subject.none.fl_str_mv Polysaccharides
W1/O/W2 emulsions
Phycocyanin
Bioaccessibility
Digestibility
topic Polysaccharides
W1/O/W2 emulsions
Phycocyanin
Bioaccessibility
Digestibility
description Phycocyanin could be a potential substitute for synthetic food coloring due to its health-related properties. However, this protein is easily degraded by light, temperature or pH. Double emulsions have proven to be good systems to encapsulate and protect hydrophilic compounds such as phycocyanin. Moreover, the addition of polysaccharides to the outer aqueous phase (W2) of these emulsions seems to improve their stability, although the impact on their digestive fate needs to be further studied. The aim of this study was to evaluate the effect of increasing the viscosity of W2 by adding arabic gum, pectin or sodium alginate at different concentrations (0%, 0.5%, 1%, 1.5% or 2%) on the physical properties and digestibility of emulsions, and on phycocyanin bioaccessibility. Results showed an efficient phycocyanin encapsulation in the inner aqueous phase (W1) of the emulsions containing sodium alginate and pectin at 1.5-2%. During the digestion, the use of all polysaccharides at 2% prevented the phycocyanin release into the gastric phase, its degradation during the intestinal phase and improved lipid digestibility. However, sodium alginate showed more noticeable effects, followed by pectin and arabic gum. Therefore, sodium alginate at concentrations 1.5-2% seems to be the most suitable polysaccharide for improving encapsulation efficiency, lipid digestibility and protecting phycocyanin during the gastrointestinal digestion.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.foostr.2021.100249
http://hdl.handle.net/10459.1/83381
url https://doi.org/10.1016/j.foostr.2021.100249
http://hdl.handle.net/10459.1/83381
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MINECO/Dirección General de Investigación Científica y Técnica/AGL2015-65975-R
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI-2018-094268-B-C21
Versió postprint del document publicat a: https://doi.org/10.1016/j.foostr.2021.100249
Food Structure, 2022, vol. 31, núm. 100249
info:eu-repo/grantAgreement/MINECO/Dirección General de Investigación Científica y Técnica/AGL2015-65975-R
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI-2018-094268-B-C21
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier, 2021
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier, 2021
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
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repository.mail.fl_str_mv
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