Selection of stabilizers and processing aids to encapsulate bitter gourd extract in a stable double emulsion
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Authors
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Urmila Choudhary
ICAR-National Dairy Research Institute, Karnal-132001, Haryana, India
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Latha Sabikhi
ICAR-National Dairy Research Institute, Karnal-132001, Haryana, India
Keywords:
Dairy protein-polysaccharide complex, NaCl, PGPR, Bitter gourd extract, StabilityAbstract
The aim of the present investigation was to assess the effect of three formulation variables and their levels on the stability of bitter gourd encapsulated double emulsion using a 33 full factorial design. The ingredients used were i) NaCl (3-5%, w/w), ii) polyglycerol polyricinoleate (2-4%, w/w) and iii) protein:polysaccharide complexes (sodium caseinate-β-pectin /WPC-80-β-pectin, 1.5-4.5%, w/w). The dependent variables were apparent viscosity, zeta potential, sedimentation stability and turbidity. The optimized formulation consisting of bitter gourd extract (55.2%, w/w), 3% NaCl, 4% PGPR and 4.5% sodium caseinate-pectin as complex had higher apparent viscosity (2060±17.32 cP), zeta potential (-30.33±0.18 mV), lower turbidity (1.18±0.03 cm-1), and was stable for 29 days at 37°C, when compared to other combinations (p< 0.001). The study resulted in an optimized emulsion containing bitter gourd extract as a potential delivery vehicle, to incorporate the antidiabetic herbal component in functional foods.
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