通过两步乳化法微囊化花色苷及其在体外消化过程中的释放特性。
Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion.
机构信息
Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, People's Republic of China.
出版信息
Food Chem. 2019 Apr 25;278:357-363. doi: 10.1016/j.foodchem.2018.11.073. Epub 2018 Nov 14.
An anthocyanin-rich double emulsion (w/o/w) was prepared via a two-step emulsification method. Anthocyanins from black rice extract were incorporated in the inner water phase and dispersed inside the middle oil phase, which was then dispersed into the outer water phase. Generation of the double emulsion was confirmed by optical microscopic analysis and its microencapsulation efficiency was 99.45 ± 0.24%. An in vitro digestion study was carried out to evaluate anthocyanin concentration changes and release characteristics of the double emulsion using simulated gastrointestinal fluids. After 2 h incubation in the simulated gastric fluid, the percentage of diffused anthocyanins was 3.66 ± 2.32%. These observations indicate that the double emulsion could control the release of anthocyanins in the stomach. During incubation in the simulated intestinal fluid, a total release of anthocyanins in the double emulsion was observed within the first 20 min. A pH-dependent degradation of anthocyanins was also evident.
一种富含花色苷的复乳（w/o/w）通过两步乳化法制备。将黑米提取物中的花色苷包埋在内水相中，并分散在中间油相中，然后将其分散到外水相中。通过光学显微镜分析证实了复乳的生成，其微胶囊化效率为 99.45±0.24%。通过模拟胃肠道液进行体外消化研究，评估复乳中花色苷浓度变化和释放特性。在模拟胃液中孵育 2 小时后，扩散的花色苷百分比为 3.66±2.32%。这些观察结果表明，复乳可以控制花色苷在胃中的释放。在模拟肠液中孵育时，在最初的 20 分钟内观察到复乳中花色苷的完全释放。花色苷的降解也明显依赖于 pH 值。
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