Double W/O/W emulsion is effective for carrying calcium and vitamin D

Authors

  • Marina Carvalho Martins Madalão
  • Andréa Alves Simiqueli
  • Pedro Rodrigues Minim
  • Ana Alice da Silva Xavier Costa
  • Luis Antonio Minim
  • Valéria Paula Rodrigues Minim

DOI:

https://doi.org/10.55905/oelv22n1-196

Keywords:

double emulsion, nutrients, kinetic stability

Abstract

A double emulsion is a promising system to facilitate the fortification process of nutrients such as calcium and vitamin D, as it protects vitamin D from oxidation and calcium from interactions with food proteins. The aim of this work was to produce Wi/O/We type double emulsions carrying vitamin D and calcium. The influence of the proportion of aqueous phase Wi/We (10/60, 15/55 and 20/70) and the concentration of polyglycerol polyricinoleate (PGPR) emulsifier (2.0, 2.5 and 3.0% w/w) on the kinetic stability of the emulsions over 13 days of storage was evaluated. For this, the following were analyzed: zeta potential, rheological properties (flow curve and viscoelasticity), entrapment efficiency (EE), and kinetic stability (KS) of calcium localization, microstructure, and macroscopic stability of the W/O/W emulsions, as well as the interfacial tension of the primary emulsions (Wi/O). The highest EE and KS of calcium localization were observed in treatments with smaller proportions of internal aqueous phase, regardless of the PGPR concentration. Therefore, an aqueous phase proportion of 10/60 combined with 2% PGPR is recommended.

References

Brasil. Portaria n° 31 de 13 de janeiro de 1998. Regulamento técnico referente a alimentos adicionados de nutrientes essenciais. Agência Nacional de Vigilância Sanitária.

Bacchetta, J. et al. Vitamin D and calcium intakes in general pediatric populations: A French expert consensus paper. Archives de Pédiatrie, v. 16. 2022.

Borba VZC, Lazaretti-Castro M, Moreira SDS, de Almeida MCC, Moreira ED Jr. Epidemiology of Vitamin D (EpiVida)-A Study of Vitamin D Status Among Healthy Adults in Brazil. J Endocr Soc. 2022 Nov 9;7(1):bvac171. doi: 10.1210/jendso/bvac171. PMID: 36518902; PMCID: PMC9728789.

Casé, F. et al. Produção de ‘leite’ de soja enriquecido com cálcio. Ciência e Tecnologia de Alimentos, v. 25, p. 86-91, 2005.

Heidari, F. et al. Stability and release mechanisms of double emulsions loaded with bioactive compounds; a critical review, Advances in Colloid and Interface Science, v. 299, p. 102567, 2022.

Jiang, X. et al. The genetics of vitamin D. Bone, v. 8756-3282, p. 30370-30373, 2018.

Kumar, Y.; Kumar, V. Effects of double emulsion (W1/O/W2) containing encapsulated Murraya koenigii berries extract on quality characteristics of reduced-fat meat batter with high oxidative stability. LWT, v.127, p. 109365, 2021.

Machado, L., Adami, F. S., Conde, S. R., Vogel, P., Gonçalves, J. da S., & Fassina, P. (2023). Análise do consumo alimentar, da suplementação e dos exames bioquímicos de cálcio e vitamina D em adultos e idosos atendidos em um ambulatório de nutrição. Brazilian Journal of Health Review, 6(4), 17018–17038. https://doi.org/10.34119/bjhrv6n4-231

Paula, D. A. et al. Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste, International Journal of Food Science and Technology, v. 53, p. 475-483, 2017.

Rincón-Fontán, M. et al. Study of the synergic effect between mica and biosurfactant to stabilize Pickering emulsions containing Vitamin E using a triangular design. Journal of Colloid and Interface Science, v. 537, p. 34-42, 2019.

Sapei, L. et al. Stability and release properties of double emulsions for food applications. Food Hydrocolloids, v. 27, p. 316-323, 2012.

Serdaroğlu, M. et al. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers. Meat Science, v. 117, p. 187–195, 2016.

Shaddel, R. et al. Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins. Food Hydrocolloids, v. 77, p. 803-816, 2018.

Simiqueli, A. A. et al. The W/O/W emulsion containing FeSO4 in the different phases alters the hedonic thresholds in milk-based dessert. LWT - Food Science and Technology, v. 99, p. 98–104, 2019a.

Simiqueli, A. A. et al. W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception. LWT - Food Science and Technology, v. 100, p. 278–286, 2019b.

Published

2024-01-26

How to Cite

Madalão, M. C. M., Simiqueli, A. A., Minim, P. R., Costa, A. A. da S. X., Minim, L. A., & Minim, V. P. R. (2024). Double W/O/W emulsion is effective for carrying calcium and vitamin D. OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA, 22(1), 3752–3771. https://doi.org/10.55905/oelv22n1-196

Issue

Section

Articles

Most read articles by the same author(s)