Study of the encapsulation of catechin in a multiple emulsion - Snoussi, Ahmed;Chouaibi, Moncef
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In this study, catechin was effectively encapsulated, although this depends on the nature of the oil phase used. Among the oil phases used to prepare the double emulsions, those containing red pepper seed oil are the most effective for catechin encapsulation. However, when stored at 5°C, the red pepper seed oil double emulsion releases the catechin less rapidly than those containing sunflower oil and olive oil. Nevertheless, these double emulsions are stable when stored at room temperature for 1 month, under these conditions, they present the highest catechin encapsulation yield of about 97%.…mehr

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Produktbeschreibung
In this study, catechin was effectively encapsulated, although this depends on the nature of the oil phase used. Among the oil phases used to prepare the double emulsions, those containing red pepper seed oil are the most effective for catechin encapsulation. However, when stored at 5°C, the red pepper seed oil double emulsion releases the catechin less rapidly than those containing sunflower oil and olive oil. Nevertheless, these double emulsions are stable when stored at room temperature for 1 month, under these conditions, they present the highest catechin encapsulation yield of about 97%. Furthermore, the results showed that the thermal treatment such as pasteurization, flash-pasteurization and sterilization has no significant effect on the size of the droplets and globules. Moreover, we noticed that the addition of sodium caseinate in the internal aqueous phase reduces the release rate of catechin.
Autorenporträt
Ahmed SNOUSSI, Docteur en Industries Alimentaires.Maître de conférences à l¿Ecole Supérieure d¿Industries Alimentaires de Tunis (ESIAT).Mélika MANKAI, Docteur en biologie, Spécialité Microbiologie Alimentaire, Biochimie Appliquée. Maître Assistante HDR à l'ESIAT.Hayet BEN HAJ KOUBAIER, Docteur en Industries Alimentaires.Maître assistante à l'ESIAT.