Formation and in Vitro Digestion of W/O/W Emulsions Loading Anthocyanin Extract from Grape Skin Powder

被引：0
|
作者：
Xu W. [1 ]
Mu W. [2 ]
Lu Z. [1 ]
Xu G. [3 ]
机构：
[1] Department of Food Science and Engineering, Harbin Institute of Technology, Harbin
[2] Department of Biomolecule and Chemical Engineering, Harbin Institute of Technology, Harbin
[3] Food School, Henan Institute of Science and Technology, Xinxiang
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 02期
关键词：
Anthocyanins; Double emulsions; Simulated digestion; Whey protein isolate;
D O I：
10.16429/j.1009-7848.2021.02.026
中图分类号：
学科分类号：
摘要：
In present study, a water-in-oil-in-water(W/O/W) double microemulsions were prepared with the water-extracted anthocyanins (ACNs) from grape skin as the inner water phase (W1), corn oil as the oil phase, and whey protein isolate (WPI) solution as the outer water phase (W2). The double emulsions showed high encapsulation efficiency of (93.19 ± 2.78)%, and their droplet diameters averaged (287.90 ± 3.12) nm. After mouth digestion, no obvious morphological change in the droplets was observed. Under the simulated gastric conditions, the droplets fused with each other to form larger droplets with double-layer structure, and the droplet sizes (d>600 nm) increased significantly (P<0.05). During simulated intestinal digestion, the double droplets became empty oil droplets with average droplet sizes of (387.53 ± 15.96) nm, and the highest antioxidant activities were also identified in this stage. Our results indicated that W/O/W emulsions effectively protected ACNs against simulated mouth and gastric digestion, and targetedly delivered to the small intestine. Furthermore, the microcapsule system loaded with ACNs could have huge application potential in food industry. © 2021, Editorial Office of Journal of CIFST. All right reserved.
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页码：213 / 220
页数：7
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