Water-in-Oil-in-Water Double Emulsions as Protective Carriers for <i>Sambucus nigra</i> L. Coloring Systems
The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants′ safety. However, natural pigments have, in general, poor stability against environmental stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this work, water-i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/2/552 |
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| author | Liandra G. Teixeira Stephany Rezende Ângela Fernandes Isabel P. Fernandes Lillian Barros João C. M. Barreira Fernanda V. Leimann Isabel C. F. R. Ferreira Maria-Filomena Barreiro |
| author_facet | Liandra G. Teixeira Stephany Rezende Ângela Fernandes Isabel P. Fernandes Lillian Barros João C. M. Barreira Fernanda V. Leimann Isabel C. F. R. Ferreira Maria-Filomena Barreiro |
| author_sort | Liandra G. Teixeira |
| collection | DOAJ |
| description | The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants′ safety. However, natural pigments have, in general, poor stability against environmental stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this work, water-in-oil-in-water (W<sub>1</sub>/O/W<sub>2</sub>) emulsions were used as protective carriers to improve color stability of a hydrophilic <i>Sambucus nigra</i> L. extract against pH changes. The chemical system comprised water and corn oil as the aqueous and oil phases, respectively, and polyglycerol polyricinoleate (PGPR), Tween 80, and gum Arabic as stabilizers. The primary emulsion was prepared using a W<sub>1</sub>/O ratio of 40/60 (<i>v</i>/<i>v</i>). For the secondary emulsion, W<sub>1</sub>/O/W<sub>2</sub>, different (W<sub>1</sub>/O)/W<sub>2</sub> ratios were tested with the 50/50 (<i>v</i>/<i>v</i>) formulation presenting the best stability, being selected as the coloring system to test in food matrices of different pH: natural yogurt (pH 4.65), rice drink (pH 6.01), cow milk (pH 6.47), and soy drink (pH 7.92). Compared to the direct use of the extract, the double emulsion solution gave rise to higher color stability with pH change and storage time, as corroborated by visual and statistical analysis. |
| first_indexed | 2024-03-10T00:49:51Z |
| format | Article |
| id | doaj.art-4a7c48ebbb4b4d9192f6b85ebd02e888 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T00:49:51Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-4a7c48ebbb4b4d9192f6b85ebd02e8882023-11-23T14:53:37ZengMDPI AGMolecules1420-30492022-01-0127255210.3390/molecules27020552Water-in-Oil-in-Water Double Emulsions as Protective Carriers for <i>Sambucus nigra</i> L. Coloring SystemsLiandra G. Teixeira0Stephany Rezende1Ângela Fernandes2Isabel P. Fernandes3Lillian Barros4João C. M. Barreira5Fernanda V. Leimann6Isabel C. F. R. Ferreira7Maria-Filomena Barreiro8Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalPost-Graduation Program of Food Technology (PPGTA), Federal University of Technology–Paraná–UTFPR, Campus Campo Mourão, Via Rosalina Maria dos Santos, 1233, Campo Mourão 87301-899, PR, BrazilCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalThe use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants′ safety. However, natural pigments have, in general, poor stability against environmental stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this work, water-in-oil-in-water (W<sub>1</sub>/O/W<sub>2</sub>) emulsions were used as protective carriers to improve color stability of a hydrophilic <i>Sambucus nigra</i> L. extract against pH changes. The chemical system comprised water and corn oil as the aqueous and oil phases, respectively, and polyglycerol polyricinoleate (PGPR), Tween 80, and gum Arabic as stabilizers. The primary emulsion was prepared using a W<sub>1</sub>/O ratio of 40/60 (<i>v</i>/<i>v</i>). For the secondary emulsion, W<sub>1</sub>/O/W<sub>2</sub>, different (W<sub>1</sub>/O)/W<sub>2</sub> ratios were tested with the 50/50 (<i>v</i>/<i>v</i>) formulation presenting the best stability, being selected as the coloring system to test in food matrices of different pH: natural yogurt (pH 4.65), rice drink (pH 6.01), cow milk (pH 6.47), and soy drink (pH 7.92). Compared to the direct use of the extract, the double emulsion solution gave rise to higher color stability with pH change and storage time, as corroborated by visual and statistical analysis.https://www.mdpi.com/1420-3049/27/2/552<i>Sambucus nigra</i> L. extractnatural colorantscolor stabilitydouble emulsions |
| spellingShingle | Liandra G. Teixeira Stephany Rezende Ângela Fernandes Isabel P. Fernandes Lillian Barros João C. M. Barreira Fernanda V. Leimann Isabel C. F. R. Ferreira Maria-Filomena Barreiro Water-in-Oil-in-Water Double Emulsions as Protective Carriers for <i>Sambucus nigra</i> L. Coloring Systems Molecules <i>Sambucus nigra</i> L. extract natural colorants color stability double emulsions |
| title | Water-in-Oil-in-Water Double Emulsions as Protective Carriers for <i>Sambucus nigra</i> L. Coloring Systems |
| title_full | Water-in-Oil-in-Water Double Emulsions as Protective Carriers for <i>Sambucus nigra</i> L. Coloring Systems |
| title_fullStr | Water-in-Oil-in-Water Double Emulsions as Protective Carriers for <i>Sambucus nigra</i> L. Coloring Systems |
| title_full_unstemmed | Water-in-Oil-in-Water Double Emulsions as Protective Carriers for <i>Sambucus nigra</i> L. Coloring Systems |
| title_short | Water-in-Oil-in-Water Double Emulsions as Protective Carriers for <i>Sambucus nigra</i> L. Coloring Systems |
| title_sort | water in oil in water double emulsions as protective carriers for i sambucus nigra i l coloring systems |
| topic | <i>Sambucus nigra</i> L. extract natural colorants color stability double emulsions |
| url | https://www.mdpi.com/1420-3049/27/2/552 |
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