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Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion

Abstract : A water-in-oil-in-water (w/o/w) double emulsion was prepared with water extract of red beet as the inner water phase, rapeseed oil as the oil phase and polysaccharides solution as the outer water phase. Polyglycerol polyricinoleate and polar lipid fraction from oat were used as emulsifiers for primary water-in-oil (w/o) emulsion and secondary w/o/w emulsion, respectively. Their mean droplet sizes were approximately 0.34 mu m and 5.5 mu m, respectively. The double emulsion showed a high encapsulation efficiency of 89.1% and had a pink coloration due to encapsulated betalain. The double emulsion was subjected to in vitro intestinal lipid digestion and the evolution of structures and release of betalain were monitored. During the first 2 h of digestion, coalescence of the inner water phase droplets was observed, and the sizes of the double emulsion droplets increased quickly because of aggregation. This period also corresponded to release of betalain, reaching about 35%. After 3 h of digestion, no more release was measured, corresponding to no further increase in droplet sizes. In contrast, the encapsulation efficiency and droplet sizes were not affected after 3 h in the same digestion conditions but without the bile salts and lipase, showing they were responsible for the release.
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https://hal.inrae.fr/hal-02634426
Contributor : Migration Prodinra <>
Submitted on : Wednesday, May 27, 2020 - 3:16:10 PM
Last modification on : Friday, February 5, 2021 - 3:40:02 AM

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Mika Kaimainen, Sebastien Marze, Eila Jarvenpaa, Marc Anton, Rainer Huopalahti. Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion. LWT - Food Science and Technology, Elsevier, 2015, 60 (2), pp.899-904. ⟨10.1016/j.lwt.2014.10.016⟩. ⟨hal-02634426⟩

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