Caracterización Fisicoquímica de Emulsiones Aceite/Agua a partir de Uchuva (Physalis peruviana) como Ingrediente para la Industria Alimenticia

Abstract

With the aim of using the biofunctional ingredients of goldenberry (Physalis peruviana), oil/water emulsions (O/W) were prepared by using as the oily phase sunflower oil fruit pulp extract (ultrasound assisted). Emulsions were spontaneously obtained, with different amount of oil phase/aqueous phase. Also,Tween 20 was employed as surfactant, propylene glycol as cosurfactant, and xanthan gum as viscosity increasing agent. Physicochemical characterization of the emulsions was carried out by measuring pH, conductivity, droplet size distribution and Z potential. Also, carotenoid content and color (tristimulus colorimetry) were determined. The emulsions obtained with addition of xanthan gum showed a droplet size lower than 3.43 µm, increasing their stability. The emulsions containing lower amount of oily phase, were the most stable based on their Z potential values. However, the oily phase showed a high anti hypercholesterolemic activity under the assay of HMG-CoA reductase inhibition, exhibiting higher values than the control pravastatin. This confirms the potential of Goldenberry emulsions as biofunctional food ingredient.