Research on the digestion properties and controlled release of anthocyanins-loading water-in-oil-in-water double emulsions stabilized by PGPR and casein sodium

Abstract

Abstract: The effects of in vitro gastrointestinal digestion on the controlled release and antioxidant properties of encapsulated anthocyanins (ACNs) from grape skin in water-in-oil-in-water (W/O/W) double emulsions were determined. The double emulsions exhibited the monomodal distribution (d = 149.33 ± 1.44 nm) showing relatively high encapsulation efficiency (82.99 ± 2.38%). The in vitro mouth digestion did not affect the structure of the emulsion droplets. After the simulated gastric digestion, the double W1/O/W2 emulsions became a single W1/O emulsion due to proteolysis, which were aggregated together with significant increases (p<0.05) of average droplet sizes (d = 3830.33 ± 1669.25 nm). During intestinal digestion, W1/O droplets were broken, and the average droplet sizes (d<150 nm) decreased significantly (p<0.05), and the highest antioxidant activities were identified. Our results indicated that ACNs were effectively protected by W1/O/W2 double emulsions against in vitro mouth and gastric digestion, and were targetedly delivered in the simulated small intestine.

Key words: anthocyanins, W/O/W double emulsions, controlled release, in vitro digestion, casein sodium

CLC Number:

References

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