| Title | Characterization of emulgels formulated with phycocyanin and diutan gum as a novel approach for biocompatible delivery systems |
|---|---|
| Authors | Tello P. , SANTOS GARCÍA, JENIFER, Perez-Puyana V.M. , Romero A. , Trujillo-Cayado L.A. |
| External publication | No |
| Means | Int J Biol Macromol |
| Scope | Article |
| Nature | Científica |
| JCR Quartile | 1 |
| SJR Quartile | 1 |
| Web | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85191446289&doi=10.1016%2fj.ijbiomac.2024.131599&partnerID=40&md5=71dd9377c1bf47083a7682c263cdaf9a |
| Publication date | 01/01/2024 |
| ISI | 001237032900001 |
| Scopus Id | 2-s2.0-85191446289 |
| DOI | 10.1016/j.ijbiomac.2024.131599 |
| Abstract | Phycocyanin (PC), a protein derived from algae, is non-toxic and biocompatible. Due to its environmental and sustainable properties, it has been studied as an alternative stabilizer for food emulsions. In this sense, the main objective of this work is to evaluate the effectiveness of PC and its use in combination with diutan gum (DG), a biological macromolecule, to prepare emulgels formulated with avocado oil. Z-potential measurements show that the optimum pH for working with PC is 2.5. Furthermore, the system exhibited a structured interface at this pH. The surface tension did not decrease further above 1.5 wt% PC. Interestingly, emulsions formulated with >1.5 wt% PC showed recoalescence immediately after preparation. Although 1.5 wt% had the smallest droplet size, this emulsion underwent creaming due to the low viscosity of the system. DG was used in combination with PC to increase viscosity and reduce creaming. As little as 0.1 wt% DG was sufficient to form an emulgel when incorporated into the previous emulsion, which exhibited pseudoplastic behaviour and viscoelastic properties with very low creaming rates. However, the use of PC in combination with DG resulted in a non-aggregated and stable emulgel with 1.5 wt% PC and 0.1 wt% DG. © 2024 The Authors |
| Keywords | Biocompatibility; Emulsions; Fruits; Ostwald ripening; Viscoelasticity; Viscosity; Avocado oil; Delivery systems; Diutan gum; Emulgel; Food emulsions; Interfacial property; Non-toxic; Phycocyanin; Property; Stabiliser; Emulsification |
| Universidad Loyola members |