Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (<i>Mangifera</i><i>indica</i>) Starch
Emulsion gels are an alternative to developing food products and adding bioactive compounds; however, different stabilizers have been employed considering natural ingredients. In this work, stabilization of emulsion gels with blends of carboxymethylcellulose and kernel mango starch was performed wit...
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MDPI AG
2021-09-01
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| Series: | Fluids |
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| author | Luis Mieles-Gómez Santander E. Lastra-Ripoll Edilbert Torregroza-Fuentes Somaris E. Quintana Luis A. García-Zapateiro |
| author_facet | Luis Mieles-Gómez Santander E. Lastra-Ripoll Edilbert Torregroza-Fuentes Somaris E. Quintana Luis A. García-Zapateiro |
| author_sort | Luis Mieles-Gómez |
| collection | DOAJ |
| description | Emulsion gels are an alternative to developing food products and adding bioactive compounds; however, different stabilizers have been employed considering natural ingredients. In this work, stabilization of emulsion gels with blends of carboxymethylcellulose and kernel mango starch was performed with the addition of mango peel extracts, evaluating their physical, rheological and microstructural properties. Phenolic extract from mango peels (yields = 11.35 ± 2.05% <i>w/w</i>), with 294.60 ± 0.03 mg GAE/100 g of extract and 436.77 ± 5.30 µMol Trolox/g of the extract, was obtained by ultrasound-assisted extraction (1:10 peel: Ethanol <i>w/v</i>, 200 W, 30 min), containing pyrogallol, melezitose, succinic acid, γ-tocopherol, campesterol, stigmasterol, lupeol, vitamin A and vitamin E. In addition, mango kernel starch (yields = 59.51 ± 1.35% <i>w/w</i>) with 27.28 ± 0.05% of amylose was obtained, being the by-product of mango (<i>Mangifera</i><i>indica</i> var fachir) an alternative to producing natural food ingredients. After that, stable emulsions gels were prepared to stabilize with carboxy methylcellulose–kernel mango starch blends and mango peel extracts. These results provide an ingredient as an alternative to the development of gelled systems. They offer an alternative to elaborating a new multifunctional food system with bioactive properties with potential application as a fat replacement or delivery system in the food industry. |
| first_indexed | 2024-03-10T07:42:06Z |
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| institution | Directory Open Access Journal |
| issn | 2311-5521 |
| language | English |
| last_indexed | 2024-03-10T07:42:06Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fluids |
| spelling | doaj.art-f311ec44746b46c99be4e4c1de66a3f62023-11-22T13:01:46ZengMDPI AGFluids2311-55212021-09-016931210.3390/fluids6090312Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (<i>Mangifera</i><i>indica</i>) StarchLuis Mieles-Gómez0Santander E. Lastra-Ripoll1Edilbert Torregroza-Fuentes2Somaris E. Quintana3Luis A. García-Zapateiro4Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, ColombiaResearch Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, ColombiaResearch Group Science Technology and Society—CTS, University of Cartagena, Cartagena 130015, ColombiaResearch Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, ColombiaResearch Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, ColombiaEmulsion gels are an alternative to developing food products and adding bioactive compounds; however, different stabilizers have been employed considering natural ingredients. In this work, stabilization of emulsion gels with blends of carboxymethylcellulose and kernel mango starch was performed with the addition of mango peel extracts, evaluating their physical, rheological and microstructural properties. Phenolic extract from mango peels (yields = 11.35 ± 2.05% <i>w/w</i>), with 294.60 ± 0.03 mg GAE/100 g of extract and 436.77 ± 5.30 µMol Trolox/g of the extract, was obtained by ultrasound-assisted extraction (1:10 peel: Ethanol <i>w/v</i>, 200 W, 30 min), containing pyrogallol, melezitose, succinic acid, γ-tocopherol, campesterol, stigmasterol, lupeol, vitamin A and vitamin E. In addition, mango kernel starch (yields = 59.51 ± 1.35% <i>w/w</i>) with 27.28 ± 0.05% of amylose was obtained, being the by-product of mango (<i>Mangifera</i><i>indica</i> var fachir) an alternative to producing natural food ingredients. After that, stable emulsions gels were prepared to stabilize with carboxy methylcellulose–kernel mango starch blends and mango peel extracts. These results provide an ingredient as an alternative to the development of gelled systems. They offer an alternative to elaborating a new multifunctional food system with bioactive properties with potential application as a fat replacement or delivery system in the food industry.https://www.mdpi.com/2311-5521/6/9/312oil-in-water emulsion gelcarboxymethyl cellulosemango starchmango peel extractsrheological properties |
| spellingShingle | Luis Mieles-Gómez Santander E. Lastra-Ripoll Edilbert Torregroza-Fuentes Somaris E. Quintana Luis A. García-Zapateiro Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (<i>Mangifera</i><i>indica</i>) Starch Fluids oil-in-water emulsion gel carboxymethyl cellulose mango starch mango peel extracts rheological properties |
| title | Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (<i>Mangifera</i><i>indica</i>) Starch |
| title_full | Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (<i>Mangifera</i><i>indica</i>) Starch |
| title_fullStr | Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (<i>Mangifera</i><i>indica</i>) Starch |
| title_full_unstemmed | Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (<i>Mangifera</i><i>indica</i>) Starch |
| title_short | Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (<i>Mangifera</i><i>indica</i>) Starch |
| title_sort | rheological and microstructural properties of oil in water emulsion gels containing natural plant extracts stabilized with carboxymethyl cellulose mango i mangifera i i indica i starch |
| topic | oil-in-water emulsion gel carboxymethyl cellulose mango starch mango peel extracts rheological properties |
| url | https://www.mdpi.com/2311-5521/6/9/312 |
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