Colorimetry Technique as a Tool for Determining Release Kinetics and Mass Transfer Parameters of Anthocyanins Encapsulated in W 1 /O/W 2 Double Emulsions
Anthocyanin extract (AE) was encapsulated in W 1 /O/W 2 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. Chr...
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| Veröffentlicht in: | International journal of food engineering 2016-09, Vol.12 (7), p.615-624 |
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| container_end_page | 624 |
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| container_issue | 7 |
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| container_title | International journal of food engineering |
| container_volume | 12 |
| creator | Escobar Blanco, Mónica Quezada Gallo, J. Alberto Estrada Arias, K. Shaindel Pedroza Islas, Ruth |
| description | Anthocyanin extract (AE) was encapsulated in W
1
/O/W
2
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 (D
4,3
=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 (
R
2
=0.9938) with a diffusion coefficient of 7.15×10
−8
cm
2
/d. |
| doi_str_mv | 10.1515/ijfe-2015-0243 |
| format | Article |
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1
/O/W
2
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 (D
4,3
=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 (
R
2
=0.9938) with a diffusion coefficient of 7.15×10
−8
cm
2
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1
/O/W
2
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 (D
4,3
=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 (
R
2
=0.9938) with a diffusion coefficient of 7.15×10
−8
cm
2
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1
/O/W
2
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 (D
4,3
=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 (
R
2
=0.9938) with a diffusion coefficient of 7.15×10
−8
cm
2
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| fulltext | fulltext |
| identifier | ISSN: 2194-5764 |
| ispartof | International journal of food engineering, 2016-09, Vol.12 (7), p.615-624 |
| issn | 2194-5764 1556-3758 |
| language | eng |
| recordid | cdi_crossref_primary_10_1515_ijfe_2015_0243 |
| source | De Gruyter journals |
| title | Colorimetry Technique as a Tool for Determining Release Kinetics and Mass Transfer Parameters of Anthocyanins Encapsulated in W 1 /O/W 2 Double Emulsions |
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