Colorimetry Technique as a Tool for Determining Release Kinetics and Mass Transfer Parameters of Anthocyanins Encapsulated in W1/O/W2 Double Emulsions

Autor:	Mónica Escobar Blanco, K. Shaindel Estrada Arias, J. Alberto Quezada Gallo, Ruth Pedroza Islas
Rok vydání:	2016
Předmět:	0404 agricultural biotechnology Chromatography Chemistry Mass transfer Kinetics 04 agricultural and veterinary sciences 040401 food science Engineering (miscellaneous) Colorimetry (chemical method) Food Science Biotechnology
Zdroj:	International Journal of Food Engineering. 12:615-624
ISSN:	1556-3758 2194-5764
DOI:	10.1515/ijfe-2015-0243
Popis:	Anthocyanin extract (AE) was encapsulated in W1/O/W2 double emulsions and colorimetry technique using the CIE L*a*b* system was used to determine the release kinetics. Parameters a* and b* better correlated the variations in color of emulsions due to the release of AE into the external phase. Chroma value (C*) was used for tracking these color variations and to determine the release kinetics. The emulsions showed high stability, droplet sizes didn’t change after 30 days of storage (D4,3=4.74±0.12 μm), and 2.7 % AE was released to the external phase after this time. The possible release mechanism of AE from the internal phase of the emulsion is diffusion controlled with good accordance to Fick’s first law (R2=0.9938) with a diffusion coefficient of 7.15×10−8 cm2/d.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::37cb34d604918e17cc0be7c571d6c07e https://doi.org/10.1515/ijfe-2015-0243 Zobrazit plný text záznamu