title: Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems.
abstract: The purpose of this study was to compare three different emulsion-based systems, namely simple emulsion, double emulsion and gelled double emulsion, for delivery of n-3 fatty acids (perilla oil at 300g/kg) and hydroxytyrosol (300mg/kg). Considering that their structural differences may affect their physical and oxidative stability, this was studied by storing them at 4°C for 22days in the dark. The results showed that the oxidative status was maintained in all systems by the addition of hydroxytyrosol. However, there was some loss of hydroxytyrosol, mainly during sample storage and during preparation of the gelled double emulsion. Moreover, the antioxidant loss was more pronounced in more compartmentalized systems, which was attributed to their increased surface area. However, the double emulsion was found to be less stable than the gelled emulsion. Overall, the encapsulation of labile compounds in more complex systems needs to be carefully studied and adapted to specific technological and/or nutritional requirements.
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, Madrid 28040, Spain; Department of Food Physics and Meat Science, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany.
authors.forename: Linda
authors.initials: L
authors.lastname: Flaiz
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, Madrid 28040, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Freire
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, Madrid 28040, Spain.
authors.forename: Susana
authors.initials: S
authors.lastname: Cofrades
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, Madrid 28040, Spain.
authors.forename: Raquel
authors.initials: R
authors.lastname: Mateos
authors.affiliation: Department of Food Physics and Meat Science, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany.
authors.forename: Jochen
authors.initials: J
authors.lastname: Weiss
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, Madrid 28040, Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Jiménez-Colmenero
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, Madrid 28040, Spain; Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA, Finca Camps i Armet, Monells 17121, Girona, Spain. Electronic address: ricard.bou@irta.cat.
authors.forename: Ricard
authors.initials: R
authors.lastname: Bou
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D005782:Gels; D006861:Hydrogen Peroxide / Q000737:chemistry; D010084:Oxidation-Reduction; D010316:Particle Size; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives* / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry; D013696:Temperature; D017962:alpha-Linolenic Acid / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004655:Emulsions; D015525:Fatty Acids, Omega-3; D005782:Gels; D010938:Plant Oils; D017962:alpha-Linolenic Acid; C005975:3,4-dihydroxyphenylethanol; C058216:perilla seed oil; D006861:Hydrogen Peroxide; D010626:Phenylethyl Alcohol
keywords: Delivery systems; Double emulsion; Emulsions; Gelled emulsion; Hydroxytyrosol; n-3 fatty acids