Abstract
Multilayer systems may present different functional properties according to the number of layers deposited, the type of biopolymers, the sequence of biopolymer layers, and the solution properties used during deposition. In this study, gelatin-stabilized emulsions were coated with alginate in order to produce double-layered emulsions. Concentrations of both primary emulsion and alginate in the outer layer were evaluated by a stability map. Results indicated the occurrence of depletion flocculation in emulsions with lower gelatin concentration due to excess of alginate. Stable emulsions were atomized in a calcium chloride solution for producing microgels, which resulted in semi-rounded monomodal particles. Emulsification process promoted a reduction in the content of the secondary oxidation products of flaxseed oil as compared to non-emulsified oil, while the gelation process was responsible for a considerable improvement on oxidative stability with significant reduction on both primary and secondary oxidation products during storage. These lipid-based microgels could be potentially used as delivery systems with improved oxidative stability.
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Acknowledgements
Authors would like to thank FAPESP (2009/51456-9, 2010/10206-7, 2011/06083-0, 2009/54137-1, 2007/58017-5) and CNPq (304611/2099-3).
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Sato, A.C.K., Polastro, M.Z., Furtado, G.d. et al. Gelled Double-Layered Emulsions for Protection of Flaxseed Oil. Food Biophysics 13, 316–323 (2018). https://doi.org/10.1007/s11483-018-9537-4
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DOI: https://doi.org/10.1007/s11483-018-9537-4