A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion
Tekijät: Kaimainen Mika, Marze Sébastien, Järvenpää Eila, Anton Marc, Huopalahti Rainer
Kustantaja: Academic Press; Swiss Society of Food Science and Technology
Julkaisuvuosi: 2015
Journal: LWT - Food Science and Technology
Tietokannassa oleva lehden nimi: LWT-FOOD SCIENCE AND TECHNOLOGY
Lehden akronyymi: LWT-Food Sci. Technol.
Vuosikerta: 60
Numero: 2:1
Aloitussivu: 899
Lopetussivu: 904
Sivujen määrä: 6
ISSN: 0023-6438
eISSN: 1096-1127
DOI: https://doi.org/10.1016/j.lwt.2014.10.016
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/1719992
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 μm and 5.5 μm, 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.
Ladattava julkaisu This is an electronic reprint of the original article. |