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Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions

journal contribution
posted on 2018-04-01, 00:00 authored by C A S Rabelo, N Taarji, Nauman Khalid, I Kobayashi, M Nakajima, M A Neves
Açaí berry is the fruit of an Amazonian palm tree and rich in anthocyanins (ACNs). Scientific studies have proven the health benefits of açaí berry and declared this fruit as “super fruit”. ACNs have high antioxidant activities, but they are unstable and can easily deteriorate during food processing. In order to protect ACNs and increase their applicability, food-grade water-in-oil (W/O) emulsions were successfully formulated with different concentrations of açaí berry extracts (AEs). The formulated W/O nanoemulsions were relatively stable, with no phase separation after 30 days of storage. The average droplet size varied between 146.8 and 814.8 nm, with higher values corresponding to samples without AEs. All W/O nanoemulsion samples exhibited antioxidant activity and high retention rates of polyphenols after 30 days of storage. ACN retention followed first-order kinetics, with high protection of ACNs observed in emulsified samples. 2% AE encapsulated in a 30 wt% W/O nanoemulsion had an estimated half-life of 385 days. The results indicate that stable nanoemulsion systems with high ACN protection can be produced with possible applications in the food and pharmaceutical industries.

History

Journal

Food research international

Volume

106

Pagination

542 - 548

Publisher

Elsevier

Location

Amsterdam, The Netherlands

ISSN

0963-9969

eISSN

1873-7145

Language

eng

Publication classification

C Journal article; C1.1 Refereed article in a scholarly journal

Copyright notice

2018, Elsevier