Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties

Abstract Polyphenols have interesting antioxidant properties and could help prevent certain diseases. Emulsion gels (EGs) characteristics that make them a promising alternative system for supplying several bioactive compounds simultaneously, among polyphenols. We produced four EGs containing olive oil, soy protein cold gelling agent based on alginate. One basic formulation (ES) contained only these ingredients was used as reference, while the other three also different solid polyphenol extracts from grape seed (G), (O) or total (T), called ESG, ESO EST, respectively. The corresponding were prepared by mixing protein, alginate, water one of types extract (G, O T), using homogenizer. Then, oil gradually added to mixture finally, each placed in metal container under pressure chilled 24 h until they formed an EG. composition (including concentrations phenolic metabolites), technological structural evaluated. Hydroxytyrosol identified all EGs, but showed highest (P