Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions

Abstract

Mango peel is an excellent source of compounds with nutritional and functional properties, especially phenolic compounds (PC). However, it is usually discarded due to its unpleasant taste and its difficulty to be added to food products. As a solution, we evaluated the feasibility of encapsulating a phenolic-rich extract from mango peel (MPPE) within water-in-oil-in-water (W1/O/W2) emulsions, using different surfactants (Tween 20, Tween 80 and lecithin). Time and amplitude conditions of ultrasound treatment were evaluated to form the MPPE loaded water-in-oil (W/O) emulsions, using polyglycerol polyricinoleate (PGPR) as a surfactant. Regarding of W1/O/W2 emulsions, the highest encapsulation efficiency (EE) was observed in those with Tween 20 and lecithin (98.65 ± 1.14% and 96.11 ± 1.37%, respectively). However, emulsions with Tween 80 had the best physical and encapsulation stability (ES) during storage. These results demonstrate that PC can be successfully encapsulated within efficient and stable emulsion-based systems by selecting the appropriate surfactants.

This study was supported by the Ministry of Economy and Competitiveness, Spain throughout the project AGL2015-65975-R (MINECO/FEDER, UE). Authors are also grateful to the National Council of Science and Technology (CONACyT) for partial financial support through projects 563: “Un Enfoque Multidisciplinario de la Farmacocinética de Polifenoles de Mango Ataulfo: Interacciones Moleculares, Estudios Preclínicos y Clínicos”, CB-2012-01/179574 (Basic science), CB-2015-01/254063 (Basic science) and the Doctoral scholarship that GRVR received.