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Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion
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2020-04
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M. Villalva, L. Jaime, E. Arranz, Z. Zhao, M. Corredig, G. Reglero, S. Santoyo, Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion, Food Research International, 2020, 130,108922. DOI: https://doi.org/10.1016/j.foodres.2019.108922
Abstract
The aim of this study was to improve the stability and antioxidant activity of yarrow phenolic
compounds upon an in vitro simulated gastrointestinal digestion. Therefore, two types of
caseins-based delivery systems, sodium caseinate stabilized nanoemulsions (NEs) and glucono
delta-lactone acidified milk gels (MGs), were formulated containing an ultrasound-assisted
yarrow extract (YE) at two concentrations (1 and 2.5 mg/mL). Formulations with 1 mg/mL of
YE were chosen based on their higher encapsulation efficiency to perform the in vitro digestion
experiments. After digestion, YE-loaded NEs only partially protected phenolic compounds
from degradation; meanwhile the phenolic composition of YE including in MGs after digestion
was quite similar to undigested YE. Moreover, the antioxidant activity of MGs after digestion
was higher than NEs digested samples, which confirms the higher protection of YE phenolic
compound by the milk gels systems.
This research demonstrated the potential use of acidified MGs as carriers to improve the
stability and antioxidant activity of yarrow phenolic compounds. Therefore, these matrices
could be employed to develop new dairy products enriched with phenolic compounds.