Double emulsion and complex coacervation in stevia encapsulation

Background: Stevia leaves a residual flavor at moment of being consumed, and its sweet taste remains little time, whereby, encapsulation is an option to mitigate these problems. Objective: Evaluate the double emulsion system followed by complex coacervation in stevia encapsulation. Methods: The eff...

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Autores principales:	Adriana del Rosario MICANQUER-CARLOSAMA, Liliana SERNA-COCK, Alfredo AYALA-APONTE
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2017
Materias:	Stevia natural sweetener capsule complex coacervation double emulsion Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/fc8686ab325b45758f6e26ed5506b310
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spelling	oai:doaj.org-article:fc8686ab325b45758f6e26ed5506b3102021-11-19T04:09:00ZDouble emulsion and complex coacervation in stevia encapsulation0121-40042145-2660https://doaj.org/article/fc8686ab325b45758f6e26ed5506b3102017-12-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/325686https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: Stevia leaves a residual flavor at moment of being consumed, and its sweet taste remains little time, whereby, encapsulation is an option to mitigate these problems. Objective: Evaluate the double emulsion system followed by complex coacervation in stevia encapsulation. Methods: The effect of the concentration of the sweetener was determined (3.5; 5; 7.5 and 10% p/p) as well as the concentration of the wall material (2.5 and 5% p/p), on the morphology, capsules size, and encapsulation capacity. The double emulsion was prepared, the coacervate was formed, and then capsules were lyophilized. The morphology and capsule size were measured before and after lyophilization by optical microscopy. From Fourier´s infrared transformed spectrometry, encapsulation capacity was analyzed. Water activity and solubility were measured in lyophilized capsules. Results: Micro and nanocapsules (minimum size of 19.39 ± 0.74μm and 62.33 ± 6.65μm maximum) were obtained. Micrographs showed that the encapsulation technique used, allows obtaining dispersed stevia capsules and those of round and homogeneous morphology. The encapsulation capacity was 84.37 ± 4.04%. The minimum value of water activity was 0.49 ± 0.01 and 17.65 ± 0.91% of solubility. Conclusions: An increased in encapsulation capacity was obtained when the highest concentration of the wall material was used. The capsule diameter increased as the sweetener concentrations increased. The formulation to 5% (p/p) of stevia and 5% (p/p) in wall material was associated with better controlled release of the sweetener, which allows establishing subsequent applications in which the sweet taste is prolonged and the stevia bitter taste concealed. Adriana del Rosario MICANQUER-CARLOSAMALiliana SERNA-COCKAlfredo AYALA-APONTEUniversidad de AntioquiaarticleStevianatural sweetenercapsulecomplex coacervationdouble emulsionFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 24, Iss 3 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Stevia natural sweetener capsule complex coacervation double emulsion Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Stevia natural sweetener capsule complex coacervation double emulsion Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Adriana del Rosario MICANQUER-CARLOSAMA Liliana SERNA-COCK Alfredo AYALA-APONTE Double emulsion and complex coacervation in stevia encapsulation
description	Background: Stevia leaves a residual flavor at moment of being consumed, and its sweet taste remains little time, whereby, encapsulation is an option to mitigate these problems. Objective: Evaluate the double emulsion system followed by complex coacervation in stevia encapsulation. Methods: The effect of the concentration of the sweetener was determined (3.5; 5; 7.5 and 10% p/p) as well as the concentration of the wall material (2.5 and 5% p/p), on the morphology, capsules size, and encapsulation capacity. The double emulsion was prepared, the coacervate was formed, and then capsules were lyophilized. The morphology and capsule size were measured before and after lyophilization by optical microscopy. From Fourier´s infrared transformed spectrometry, encapsulation capacity was analyzed. Water activity and solubility were measured in lyophilized capsules. Results: Micro and nanocapsules (minimum size of 19.39 ± 0.74μm and 62.33 ± 6.65μm maximum) were obtained. Micrographs showed that the encapsulation technique used, allows obtaining dispersed stevia capsules and those of round and homogeneous morphology. The encapsulation capacity was 84.37 ± 4.04%. The minimum value of water activity was 0.49 ± 0.01 and 17.65 ± 0.91% of solubility. Conclusions: An increased in encapsulation capacity was obtained when the highest concentration of the wall material was used. The capsule diameter increased as the sweetener concentrations increased. The formulation to 5% (p/p) of stevia and 5% (p/p) in wall material was associated with better controlled release of the sweetener, which allows establishing subsequent applications in which the sweet taste is prolonged and the stevia bitter taste concealed.
format	article
author	Adriana del Rosario MICANQUER-CARLOSAMA Liliana SERNA-COCK Alfredo AYALA-APONTE
author_facet	Adriana del Rosario MICANQUER-CARLOSAMA Liliana SERNA-COCK Alfredo AYALA-APONTE
author_sort	Adriana del Rosario MICANQUER-CARLOSAMA
title	Double emulsion and complex coacervation in stevia encapsulation
title_short	Double emulsion and complex coacervation in stevia encapsulation
title_full	Double emulsion and complex coacervation in stevia encapsulation
title_fullStr	Double emulsion and complex coacervation in stevia encapsulation
title_full_unstemmed	Double emulsion and complex coacervation in stevia encapsulation
title_sort	double emulsion and complex coacervation in stevia encapsulation
publisher	Universidad de Antioquia
publishDate	2017
url	https://doaj.org/article/fc8686ab325b45758f6e26ed5506b310
work_keys_str_mv	AT adrianadelrosariomicanquercarlosama doubleemulsionandcomplexcoacervationinsteviaencapsulation AT lilianasernacock doubleemulsionandcomplexcoacervationinsteviaencapsulation AT alfredoayalaaponte doubleemulsionandcomplexcoacervationinsteviaencapsulation
_version_	1718420530410815488

Double emulsion and complex coacervation in stevia encapsulation

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