Development and characterization of W/O/W double emulsion of watermelon rind powder

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dc.authoridKUMAR, SHIV/0000-0003-0655-9561
dc.authoridMEHRA, RAHUL/0000-0003-0299-4443
dc.authoridBhardwaj, Anuradha/0000-0003-1148-3346
dc.authoridNAYAN, VARIJ/0000-0003-1740-2009
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authorid, Renu Garhwal/0009-0003-3665-0419
dc.authoridKumar, Naveen/0000-0002-7199-2890
dc.contributor.authorSangwan, Karnam
dc.contributor.authorGarhwal, Renu
dc.contributor.authorMehra, Rahul
dc.contributor.authorPal, Yash
dc.contributor.authorBhardwaj, Anuradha
dc.contributor.authorNayan, Varij
dc.contributor.authorKumar, Naveen
dc.date.accessioned2025-03-17T12:27:02Z
dc.date.available2025-03-17T12:27:02Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractWatermelon rind and seeds are agro-industrial waste, which can be used as a source of polyphenolic compounds and citrulline with several beneficial effects on health. This investigation aimed to evaluate the feasibility of preparation of double emulsions (DEs) encapsulating lyophilized watermelon rind powder (WRP) using watermelon seed oil (WSO) by two-step emulsification method. WRP was added in concentrations of 2%, 2.5%, and 3%, and PGPR, a hydrophobic emulsifier, was added in concentrations of 2%, 3%, and 4% to the oil phase. To maximize the combinations during the preparation of stable DEs, sodium caseinate (SC), pectin, and gum arabic were utilized as emulsifiers and stabilizers in the outer phase at various concentrations (0.5-4%). General emulsion stability was analyzed by determining the emulsion properties, sedimentation stability, droplet size, viscosity characteristics, microscopy, and zeta potential. DEs prepared by the combination of SC at 3% as an emulsifier for the outer phase, PGPR at 4% in the middle oil phase, and WRP at 2.5% in the external phase, exhibited better emulsification properties. DEs of WRP and WSO formulations could be regarded as appropriate food-grade systems.
dc.identifier.doi10.1016/j.lwt.2023.114848
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85159420098
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2023.114848
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2028
dc.identifier.volume182
dc.identifier.wosWOS:001041177500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectDouble emulsion
dc.subjectEncapsulation property
dc.subjectWaste valorization
dc.subjectBioactive compounds
dc.subjectWatermelon rind powder
dc.titleDevelopment and characterization of W/O/W double emulsion of watermelon rind powder
dc.typeArticle

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