Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion
Résumé
A water-in-oil-in-water (w/o/w) double emulsion was prepared with water extract of red beet as the14
inner water phase, rapeseed oil as the oil phase and polysaccharides solution as the outer water15
phase. Polyglycerol polyricinoleate and polar lipid fraction from oat were used as emulsifiers for16
primary water-in-oil (w/o) emulsion and secondary w/o/w emulsion, respectively. Their mean17
droplet sizes were approximately 0.34 μm and 5.5 μm, respectively. The double emulsion showed a18
high encapsulation efficiency of 89.1 % and had a pink coloration due to encapsulated betalain. The19
double emulsion was subjected to in vitro intestinal lipid digestion and the evolution of structures20
and release of betalain were monitored. During the first 2 hours of digestion, coalescence of the21
inner water phase droplets was observed, and the sizes of the double emulsion droplets increased22
quickly because of aggregation. This period also corresponded to release of betalain, reaching about23
35 %. After 3 hours of digestion, no more release was measured, corresponding to no further24
increase in droplet sizes. In contrast, the encapsulation efficiency and droplet sizes were not25
affected after 3 hours in the same digestion conditions but without the bile salts and lipase, showing26
they were responsible for the release
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