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Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder.
- Source :
- Molecules; Nov2018, Vol. 23 Issue 11, p2808, 1p, 1 Color Photograph, 1 Black and White Photograph, 6 Graphs
- Publication Year :
- 2018
-
Abstract
- 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<subscript>1</subscript>/O/W<subscript>2</subscript> emulsions became a single W<subscript>1</subscript>/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 µm) after gastric digestion. During intestinal digestion, W<subscript>1</subscript>/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. [ABSTRACT FROM AUTHOR]
- Subjects :
- ANTHOCYANINS
GRAPES
EMULSIONS
CHEMICAL reactions
MOLECULAR dynamics
Subjects
Details
- Language :
- English
- ISSN :
- 14203049
- Volume :
- 23
- Issue :
- 11
- Database :
- Complementary Index
- Journal :
- Molecules
- Publication Type :
- Academic Journal
- Accession number :
- 133158224
- Full Text :
- https://doi.org/10.3390/molecules23112808