PREPARATION OF MICROCAPSULES CONTAINING ANTHOCYANINS BY W/O/W EMULSION TECHNOLOGY AND SPRAY DRYING

Abstract

An anthocyanin-rich double emulsion (i.e. w/o/w) was prepared via a two-step emulsification method and further spray dried to produce microcapsules. After spray drying, no obvious degradation of anthocyanins in the microcapsules was found and its microencapsulation efficiency was 91.87±0.50%. Furthermore, an in vitro digestion study was carried out to evaluate anthocyanin concentration changes as well as release characteristics of the w/o/w emulsion and the microcapsules using simulated gastrointestinal fluids. The results indicate that the double emulsion as well as the microcapsules developed in this study could help to control the release of anthocyanins in the stomach. Moreover, a total release of anthocyanins in the w/o/w emulsion and microcapsules was observed within the first 20 min of incubation in the the simulated intestinal fluid , and a pH-dependent degradation of anthocyanins was also evident.