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Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive extract from sea grape (Coccoloba uvifera L.)

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Abstract

In this study, the stability of a submicron emulsion to protect an extract obtained from sea grape fruit (Coccoloba uvifera L.) was evaluated. Extract characterization by MS-HPLC revealed the presence of 3 anthocyanins (cyanidin 3-glucoside, malvidin 3-glucoside, and delphinidin 3-glucoside), the content of total phenols was 263.86 ± 1.86 mg gallic acid equivalent/100 g, with an antioxidant capacity determined by ABTS and DPPH of 128.95 ± 1.00 and 26.18 ± 0.60 μg Trolox equivalents/mL, respectively. A submicron emulsion (0.424 μm) by Ultrasound with monomodal distribution, stable over time and low viscosity (1.94 mPa s) classified as a shear-thinning fluid was obtained. The thermogravimetric analysis (TGA) demonstrated the stability of the C. uvifera extract in the emulsion, which is thermostable (212 °C). These emulsions can be added into a beverage as a nutraceutical, dried for later use as pills or incorporated in foods.

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Acknowledgements

The authors thank Tecnológico Nacional de México (Project Code 374(2545).17-P) for their support in conducting the work throughout this project, CYTED thematic network code 319RT0576, and Spanish Ministry of Science, Innovation and Universities (Project Code RTI2018-097249-B-C21). The authors would also like to thank CONACYT (Mexico) for the scholarship Granted Number 638096 to Surelys Ramos Bell.

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  1. Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Avenida Tecnológico #2595, Col. Lagos del Country, 63175, Tepic, Nayarit, Mexico

    Surelys Ramos-Bell, Montserrat Calderón-Santoyo, Julio César Barros-Castillo & Juan Arturo Ragazzo-Sánchez

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  1. Surelys Ramos-Bell
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  2. Montserrat Calderón-Santoyo
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  3. Julio César Barros-Castillo
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  4. Juan Arturo Ragazzo-Sánchez
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Correspondence to Juan Arturo Ragazzo-Sánchez.

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Ramos-Bell, S., Calderón-Santoyo, M., Barros-Castillo, J.C. et al. Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive extract from sea grape (Coccoloba uvifera L.). Food Sci Biotechnol 29, 1365–1372 (2020). https://doi.org/10.1007/s10068-020-00780-0

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