Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive extract from sea gr
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Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive extract from sea grape (Coccoloba uvifera L.) Surelys Ramos-Bell1 • Montserrat Caldero´n-Santoyo1 • Julio Ce´sar Barros-Castillo1 Juan Arturo Ragazzo-Sa´nchez1
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Received: 3 October 2019 / Revised: 1 May 2020 / Accepted: 19 May 2020 The Korean Society of Food Science and Technology 2020
Abstract 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 lg Trolox equivalents/ mL, respectively. A submicron emulsion (0.424 lm) 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. Keywords Anthocyanins Emulsion Stability Thermogravimetric analysis
& Juan Arturo Ragazzo-Sa´nchez [email protected] Surelys Ramos-Bell [email protected] Montserrat Caldero´n-Santoyo [email protected] Julio Ce´sar Barros-Castillo [email protected] 1
Laboratorio Integral de Investigacio´n en Alimentos, Tecnolo´gico Nacional de Me´xico/Instituto Tecnolo´gico de Tepic, Avenida Tecnolo´gico #2595, Col. Lagos del Country, 63175 Tepic, Nayarit, Mexico
Introduction The sea grape fruit (Coccoloba uvifera L.) is a source of compounds with antioxidant properties, comparable to other fruits such as apple, orange, and kiwi (Segura Campos et al., 2015). This plant reaches a height of 8 meters and produces green fruits of approximately 2 cm in diameter, the fruits turn from bright green to purple as they ripen. According to studies, sea grapes have a wide range of compounds of high biological value (CHBV), such as polyphenols (Segura Campos et al., 2015), flavonoids (Bailey et al., 2011), carotenoids (Ramos-Herna´ndez et al., 2018a, b) among others (Shaw et al., 1992). These compounds can reduce the risk of chronic diseases such as cancer, diabetes and cardiovascular disease (Ruiz-Montan˜ez et al., 2017). Interestingly, in sea grape, the presence of anthocyanins (pigments belonging to the group of flavonoids) has been reported. These compounds have an antioxidant capacity that neutralizes the formation of free radicals in the organism that damage cells and tissues (Lima et al., 2017). This damage causes mutations in the DNA, oxidation of glucose molecules, lipid peroxidation, among others, which in turn is related to the development of chronic-degenerative diseases (Halliwell a
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