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dc.contributor.author	PAVON GARCIA, LEOPOLDO MARCO ANTONIO
dc.contributor.author	PEREZ ALONSO, CESAR
dc.contributor.author	RODRIGUEZ HUEZO, MARIA EVA
dc.contributor.author	JIMENEZ ALVARADO, RUBEN
dc.contributor.author	ALAMILLA BELTRAN, LILIANA
dc.contributor.author	ROMAN GUERRERO, ANGELICA
dc.creator	PAVON GARCIA, LEOPOLDO MARCO ANTONIO; 265077
dc.creator	PEREZ ALONSO, CESAR; 122909
dc.creator	RODRIGUEZ HUEZO, MARIA EVA; 66896
dc.creator	JIMENEZ ALVARADO, RUBEN; 42087
dc.creator	ALAMILLA BELTRAN, LILIANA; 120382
dc.creator	ROMAN GUERRERO, ANGELICA; 204337
dc.date.accessioned	2016-03-16T17:18:00Z
dc.date.available	2016-03-16T17:18:00Z
dc.date.issued	2014
dc.identifier	http://www.redalyc.org/articulo.oa?id=62035738019
dc.identifier.uri	http://hdl.handle.net/20.500.11799/39511
dc.description	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. Keywords: double emulsions, muitle aqueous extract, gelling agents, viscoelastic properties, droplet size, half-time life.
dc.format	application/pdf
dc.language.iso	eng	es
dc.publisher	Universidad Autónoma Metropolitana Unidad Iztapalapa
dc.relation	http://www.redalyc.org/revista.oa?id=620
dc.rights	Revista Mexicana de Ingeniería Química
dc.rights	openAccess	es
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0
dc.source	Revista Mexicana de Ingeniería Química (México) Num.3 Vol.13
dc.subject	Ingeniería	es
dc.subject.classification	INGENIERÍA Y TECNOLOGÍA
dc.title	Effect of gelled inner aqueous phase rheology on the colour degradation of muitle aqueous extracts incorporated into water-in-oil-in-water double emulsions	es
dc.type	Artículo	es
dc.provenance	Científica	es
dc.road	Dorada	es
dc.ambito	Internacional	es
dc.audience	students	es
dc.audience	researchers	es
dc.type.conacyt	article
dc.identificator	7

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