Effect of in vitro digestion on water-in-oil-in-water emulsions containing anthocyanins from grape skin powder

Weili Xu; Yang Yang; Sophia Jun Xue; John Shi; Loong Tak Lim; Charles Forney; Guihua Xu; Bio Sigui Bruno Bamba

doi:10.3390/molecules23112808

Effect of in vitro digestion on water-in-oil-in-water emulsions containing anthocyanins from grape skin powder

Weili Xu^*
, Yang Yang
, Sophia Jun Xue
, John Shi
, Loong Tak Lim
, Charles Forney
, Guihua Xu
, Bio Sigui Bruno Bamba

^*Corresponding author for this work

School of Chemistry and Chemical Engineering, Harbin Institute of Technology
Agriculture and Agri-Food Canada
University of Guelph

Research output: Contribution to journal › Article › peer-review

32 Scopus citations

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 W₁/O/W₂ emulsions became a single W₁/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, W₁/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.

Original language	English
Article number	2808
Journal	Molecules
Volume	23
Issue number	11
DOIs	https://doi.org/10.3390/molecules23112808
State	Published - 29 Oct 2018
Externally published	Yes

Keywords

Anthocyanins
Controlled release
In vitro digestion
Soybean protein isolate
W/O/W double emulsions

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10.3390/molecules23112808

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@article{3b7d6e6e837a405c8bc59db69d0b09ae,

title = "Effect of in vitro digestion on water-in-oil-in-water emulsions containing anthocyanins from grape skin powder",

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 W1/O/W2 emulsions became a single W1/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, W1/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.",

keywords = "Anthocyanins, Controlled release, In vitro digestion, Soybean protein isolate, W/O/W double emulsions",

author = "Weili Xu and Yang Yang and Xue, \{Sophia Jun\} and John Shi and Lim, \{Loong Tak\} and Charles Forney and Guihua Xu and Bamba, \{Bio Sigui Bruno\}",

note = "Publisher Copyright: {\textcopyright} 2018 by the authors.",

year = "2018",

month = oct,

day = "29",

doi = "10.3390/molecules23112808",

language = "英语",

volume = "23",

journal = "Molecules",

issn = "1420-3049",

publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",

number = "11",

}

TY - JOUR

T1 - Effect of in vitro digestion on water-in-oil-in-water emulsions containing anthocyanins from grape skin powder

AU - Xu, Weili

AU - Yang, Yang

AU - Xue, Sophia Jun

AU - Shi, John

AU - Lim, Loong Tak

AU - Forney, Charles

AU - Xu, Guihua

AU - Bamba, Bio Sigui Bruno

PY - 2018/10/29

Y1 - 2018/10/29

N2 - 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 W1/O/W2 emulsions became a single W1/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, W1/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.

AB - 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 W1/O/W2 emulsions became a single W1/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, W1/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.

KW - Anthocyanins

KW - Controlled release

KW - In vitro digestion

KW - Soybean protein isolate

KW - W/O/W double emulsions

UR - https://www.scopus.com/pages/publications/85055825900

U2 - 10.3390/molecules23112808

DO - 10.3390/molecules23112808

M3 - 文章

C2 - 30380666

AN - SCOPUS:85055825900

SN - 1420-3049

VL - 23

JO - Molecules

JF - Molecules

IS - 11

M1 - 2808

ER -

Effect of in vitro digestion on water-in-oil-in-water emulsions containing anthocyanins from grape skin powder

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Keywords

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