Development and characterization of double emulsion to encapsulate iron

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dc.contributor.authorBuyukkestelli, Hulya Ilyasoglu
dc.contributor.authorEl Nehir, Sedef
dc.date.accessioned2019-10-27T09:40:54Z
dc.date.available2019-10-27T09:40:54Z
dc.date.issued2019
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, it was aimed to prepare and characterize double (W-1/O/W-2) emulsions for encapsulation of ferric chloride within the internal aqueous phase (W-1). The primary (W-1/O) emulsion to be used in double emulsion was examined for oxidative stability and whey protein isolate was found effective in improving oxidation stability. The double emulsions were prepared with different primary emulsion:external water phase (W-1/O/W-2) ratios as 40:60, 30:70 and 20:80; the emulsions were characterized in terms of droplet size, encapsulation efficiency, rheology, creaming stability and in vitro iron bioaccessibility. The emulsion with 40:60 ratio had the highest viscosity and encapsulation efficiency whereas it had the lowest creaming index and droplet size. It was also obtained that iron bioaccessibility increased as the ratio of W-2 phase increased and the double emulsion with 20:80 ratio showed the highest bioaccessibility (52.97 +/- 0.89%). This study may enable the use of double emulsion encapsulation in the enrichment of food products with iron.en_US
dc.description.sponsorshipTUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1140209]en_US
dc.description.sponsorshipThe authors gratefully acknowledge the financial support provided by TUBITAK (Project no: 1140209).en_US
dc.identifier.doi10.1016/j.jfoodeng.2019.07.026
dc.identifier.endpage453en_US
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.issn0260-8774en_US
dc.identifier.issn1873-5770en_US
dc.identifier.startpage446en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2019.07.026
dc.identifier.urihttps://hdl.handle.net/11454/28551
dc.identifier.volume263en_US
dc.identifier.wosWOS:000484878000049en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRheologyen_US
dc.subjectMicrostructureen_US
dc.subjectEncapsulation efficiencyen_US
dc.subjectParticle sizeen_US
dc.subjectIn vitro iron bioaccessibilityen_US
dc.titleDevelopment and characterization of double emulsion to encapsulate ironen_US
dc.typeArticleen_US

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