Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder
oleh: Weili Xu, Yang Yang, Sophia Jun Xue, John Shi, Loong-Tak Lim, Charles Forney, Guihua Xu, Bio Sigui Bruno Bamba
| Format: | Article |
|---|---|
| Diterbitkan: | MDPI AG 2018-10-01 |
Deskripsi
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 (<i>p</i> < 0.05). The double W<sub>1</sub>/O/W<sub>2</sub> emulsions became a single W<sub>1</sub>/O emulsion due to proteolysis, which were coalesced together to form big particles with significant increases (<i>p</i> < 0.01) of average droplet sizes (d > 5 µm) after gastric digestion. During intestinal digestion, W<sub>1</sub>/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 (<i>p</i> < 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.