Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

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...

Full description

Bibliographic Details
Main Authors: Weili Xu, Yang Yang, Sophia Jun Xue, John Shi, Loong-Tak Lim, Charles Forney, Guihua Xu, Bio Sigui Bruno Bamba
Format: Article
Language:English
Published: MDPI AG 2018-10-01
Series:Molecules
Subjects:
anthocyanins
W/O/W double emulsions
controlled release
in vitro digestion
soybean protein isolate
Online Access:https://www.mdpi.com/1420-3049/23/11/2808

Internet

https://www.mdpi.com/1420-3049/23/11/2808

Similar Items