Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

被引：18
作者：
Xu, Weili [1 ]
Yang, Yang [1 ]
Xue, Sophia Jun [2 ]
Shi, John [2 ]
Lim, Loong-Tak [3 ]
Forney, Charles [4 ]
Xu, Guihua [2 ]
Bamba, Bio Sigui Bruno [2 ]
机构：
[1] Harbin Inst Technol, Sch Chem & Chem Engn, Dept Food Sci & Engn, Harbin 150001, Heilongjiang, Peoples R China
[2] Agr & Agri Food Canada, Guelph Res & Dev Ctr, 93 Stone Rd West, Guelph, ON N1G 5C9, Canada
[3] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
[4] Agr & Agri Food Canada, Kentville Res & Dev Ctr, Kentville, NS B4N 1J5, Canada
来源：
MOLECULES | 2018年 / 23卷 / 11期
基金：
中国国家自然科学基金;
关键词：
anthocyanins; W/O/W double emulsions; controlled release; in vitro digestion; soybean protein isolate; ANTIOXIDANT CAPACITY; STABILITY; ENCAPSULATION; RELEASE; STORAGE; IMPACT; FOOD; FORMULATION; DELIVERY;
D O I：
10.3390/molecules23112808
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The effects of in vitro batch digestion on water-in-oil-in-water (W/O/W) double emulsions encapsulated with anthocyanins (ACNs) from grape skin were investigated. The double emulsions exhibited the monomodal distribution (d = 686 +/- 25 nm) showing relatively high encapsulation efficiency (87.74 +/- 3.12%). After in vitro mouth digestion, the droplet size (d = 771 +/- 26 nm) was significantly increased (p < 0.05). The double W-1/O/W-2 emulsions became a single W-1/O emulsion due to proteolysis, which were coalesced together to form big particles with significant increases (p < 0.01) of average droplet sizes (d > 5 mu m) after gastric digestion. During intestinal digestion, W-1/O droplets were broken to give empty oil droplets and released ACNs in inner water phase, and the average droplet sizes (d < 260 nm) decreased significantly (p < 0.05). Our results indicated that ACNs were effectively protected by W/O/W double emulsions against in vitro mouth digestion and gastric, and were delivered in the simulated small intestine phase.
引用
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页数：13
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