Skip to main content
2025 AOCS Annual Meeting & Expo Main banner
Amphistar Ad
Icon Legend
This session is not in your schedule.
This session is in your schedule. Click again to remove it.
Back

2025 AOCS Posters

Edible Applications Technology

Edible Applications Technology Poster Session

Development and characterization of multilayer interfaces for encapsulation of bioactive compounds in food emulsions

Monday, April 28, 2025
5:00 PM – 6:00 PM PST
Room: Expo Hall
Abstract: The positive impact of incorporating bioactive compounds on human health has been well-documented. One group of particular interest is bioactive lipids, among which omega-3 polyunsaturated fatty acids (PUFAs) provide significant biological benefits. These include the prevention of cardiovascular diseases, optimal brain and eyesight development, and the synthesis of prostaglandins. However, incorporating omega-3 PUFAs into food products presents several challenges, including their integration into the aqueous media, protection against oxidation, and their unpleasant taste and odor. To address these challenges, is necessary to develop edible matrices for their inclusion in food products. One promising solution to improve the chemical stability of omega-3 PUFAs is their encapsulation using multilayer emulsions. The present study aims to develop multilayer emulsions of omega-3 PUFAs stabilized with wall materials derived from plant proteins and polysaccharides. Additionally, it seeks to characterize their physicochemical stability in acidic media, with the goal of enhancing the stability of omega-3 PUFAs against environmental factors and facilitating their inclusion in food matrices with acidic pH. To achieve this, the zeta potential of proteins and polysaccharides was evaluated at pH = 2-7, identifying the optimal conditions for electrostatic interactions. The ionic behavior of the wall materials was characterized, with the following results: soy and rice proteins exhibited amphoteric behavior, xanthan gum displayed anionic behavior, and chitosan showed cationic behavior within the pH range studied. Primary emulsions were prepared with 2.5% wt oil using rice and soy proteins, obtaining average droplet sizes of 4.63 µm and 1.36 µm, and average Z-potential values of 21.1 mV and 18.5 mV, respectively. For the rice protein/xanthan gum/chitosan tertiary emulsion, we obtained average Z-potential values ≥ +30 mV and an average droplet size of 2.56 µm, indicating stable emulsions.