Influence of Polyglycerol Polyricinoleate and Biopolymers on Physical Properties and Encapsulation Efficiency of Water-in-Oil-in-Water Emulsions Containing Mango Seed Kernel Extract |
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| Authors: | Benjarat Tepsongkroh Pitchaon Maisuthisakul Withida Chantrapornchai |
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| Institution: | 1. Department of Product Development, Faculty of Agro-Industry, Kasetsart University, , Thailand;2. Department of Food Science and Technology, School of Science, University of the Thai Chamber of Commerce, Thailand |
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| Abstract: | The influence of polyglycerol polyricinoleate (PGPR) and biopolymers (gelatin and sodium alginate) on the stabilization of water-in-oil (W/O) emulsions was investigated to improve the encapsulation efficiency (EE) of water-in-oil-in-water (W/O/W) emulsions containing mango seed kernel extract (MSKE). The physical properties and EE of the emulsions were found to depend more strongly on PGPR than on biopolymers. High EE values of MSKE were obtained when W/O emulsions stabilized by 4–8 wt% PGPR were incorporated with 1–5 wt% gelatin, or by 6–8 wt% PGPR incorporated with 0.5–1.5 wt% sodium alginate in the inner aqueous phase. |
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| Keywords: | Gelatin mango seed kernel extract polyglycerol polyricinoleate sodium alginate W/O/W emulsions |
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