• L.M.A. Pavón-García Facultad de Química, Depto. Ingeniería Química, UAEM
  • C. Pérez-Alonso Facultad de Química, Depto. Ingeniería Química, UAEM
  • M.E. Rodríguez-Huezo Departamento de Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec
  • R. Jiménez-Alvarado Universidad de la Cañada, Instituto de Farmacobiología
  • L. Alamilla-Beltrán Departamento de Graduados e Investigación en Alimentos, ENCB, IPN
  • A. Román-Guerrero Facultad de Química, Depto. Ingeniería Química, UAEM
Keywords: double emulsions, muitle aqueous extract, gelling agents, viscoelastic properties, droplet size, half-time life


The aim of this work was to study different W1/O/W2 double emulsions in preserving color muitle aqueous extract (MAE), for which the work was divided into two fold, formulation and analysis of primary emulsion W1/O and W1/O/W2 double emulsions. Sodium alginate (SA), xanthan gum, guar gum, locust bean gum were used as gelling agents of MAE, and it was found that SA produced inner aqueous phase with enhanced viscoelastic properties, resulting in a W1/O primary emulsion with more uniform mean droplet size and distribution than when using the other gelling agents or ungelled MAE. Subsequently W1/O/W2 double emulsions were produced containing MAE gelled with SA or ungelled in the inner aqueous phase stabilized using pure gum Arabic (GA) or a blend of GA-mesquite gum (MG) in a 70:30 ratio in the outer aqueous phase. The double emulsion formulated with gelled MAE and 70:30 GA-MG blend exhibited more uniform mean inner water and outer oil droplet sizes, and protected best the anthocyanins contained in MAE to preserve its color when exposed to 8 h sunlight, providing a half-time life (t1/2) of 55.23 h. The double emulsion formulated with ungelled MAE and stabilized with pure GA displayed a t1/2 of 7.40 h.


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How to Cite
Pavón-García, L., Pérez-Alonso, C., Rodríguez-Huezo, M., Jiménez-Alvarado, R., Alamilla-Beltrán, L., & Román-Guerrero, A. (2020). EFFECT OF GELLED INNER AQUEOUS PHASE RHEOLOGY ON THE COLOUR DEGRADATION OF MUITLE AQUEOUS EXTRACTS INCORPORATED INTO WATER-IN-OIL-IN-WATER DOUBLE EMULSIONS. Revista Mexicana De Ingeniería Química, 13(3), 665-677. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/1362
Food Engineering