title: Stability of anthocyanin-rich w/o/w-emulsions designed for intestinal release in gastrointestinal environment.
abstract: Anthocyanins belong to the most important hydrophilic plant pigments. Outside their natural environment, these molecules are extremely unstable. Encapsulating them in submicron-sized containers is one possibility to stabilize them for the use in bioactivity studies or functional foods. The containers have to be designed for a target release in the human gastrointestinal system. In this contribution, an anthocyanin-rich bilberry extract was encapsulated in the inner aqueous phase of water-in-oil-in-water-double emulsions. The physical stability as well as the release of free fatty acids and encapsulated, bioactive substances from the emulsions during an in vitro gastrointestinal passage were investigated. The focus was on the influence of emulsion microstructural parameters (for example, inner and outer droplet size, disperse phase content) and required additives (emulsifier systems), respectively. It could be shown that it is possible to stabilize anthocyanins in the inner phase of double emulsions. The release rate of free fatty acids during incubation was independent of the emulsifier used. However, the exterior (O/W)-emulsifier has an impact on the stability of multiple emulsions in gastrointestinal environment and, thus, the location of release. Long-chained emulsifiers like whey proteins are most suitable to transport a maximum amount of bioactive substances to the effective location, being the small intestine for anthocyanins. In addition, it was shown that the dominating release mechanism for entrapped matter was coalescence of the interior W(1) -droplets with the surrounding W(2) -phase.
authors.affiliation: Inst. of Process Engineering in Life Sciences, I: Food Process Engineering, Karlsruhe Inst. of Technology (KIT), Kaiserstraße 12, 76131 Karlsruhe, Germany. Kerstin.Frank@kit.edu
authors.forename: Kerstin
authors.initials: K
authors.lastname: Frank
authors.forename: Elke
authors.initials: E
authors.lastname: Walz
authors.forename: Volker
authors.initials: V
authors.lastname: Gräf
authors.forename: Ralf
authors.initials: R
authors.lastname: Greiner
authors.forename: Karsten
authors.initials: K
authors.lastname: Köhler
authors.forename: Heike Petra
authors.initials: HP
authors.lastname: Schuchmann
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D004063:Digestion; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry*; D041981:Gastrointestinal Tract / Q000378:metabolism*; D006801:Humans; D008894:Milk Proteins / Q000737:chemistry; D010316:Particle Size; D010936:Plant Extracts; D029800:Vaccinium myrtillus; D000067816:Whey Proteins
chemical_list: D000872:Anthocyanins; D045703:Emulsifying Agents; D004655:Emulsions; D008894:Milk Proteins; D010936:Plant Extracts; D000067816:Whey Proteins; C073305:Vaccinium myrtillus extract