title: Physicochemical properties and encapsulation of silicon in double emulsions for healthier food applications.
abstract: This article analyses the potential use of double emulsions as silicon delivery systems with reference to the influence of the composition of the inner aqueous phase (W1, containing NaCl and sodium caseinate or gelatin) on silicon encapsulation and physicochemical properties of food-grade W1/O/W2. Irrespective of W1, DEs initially showed a well-defined monomodal distribution, with the widest range registering in the sample with gelatin. All samples developed a bimodal distribution during storage (3 ± 2 °C). Heating increased the range of droplet size distribution. DEs exhibited high physical stability (creaming), decreasing over storage; this behaviour was generally unaffected by W1composition, which maintained similar stability (95-96%) at the end of storage. Viscosity was generally unaffected by formulation, storage time or heating treatment. Si encapsulation efficiency (72.4 and 78.3%) was not affected by W1composition, while Si encapsulation stability was generally unaffected by either storage or heating. These DEs can be used as potential ingredient (with lower fat content, better fatty acid profile and with the potential Si health benefits) for the development of healthier foods including meat products.
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain.
authors.forename: S
authors.initials: S
authors.lastname: Cofrades
authors.affiliation: Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA, Finca Camps i Armet, s.n. Monells, 17121 Girona, Spain.
authors.forename: R
authors.initials: R
authors.lastname: Bou
authors.affiliation: Department of Analytical Chemistry and Instrumental Analysis, Sciences Faculty, Autónoma University of Madrid, Avda. Francisco Tomas y Valiente, 7, 28049 Madrid, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Gómez-Nieto
authors.affiliation: Department of Analytical Chemistry and Instrumental Analysis, Sciences Faculty, Autónoma University of Madrid, Avda. Francisco Tomas y Valiente, 7, 28049 Madrid, Spain.
authors.forename: J R
authors.initials: JR
authors.lastname: Procopio
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Errabi
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain.
authors.forename: F
authors.initials: F
authors.lastname: Jimenez-Colmenero
keywords: Creaming; Double emulsion; Droplet size; Encapsulation; HR-CS FAAS silicon determination; Silicon