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Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum

文献类型： 外文期刊

作者： Aniya 1 ; Cao, Yan 1 ; Liu, Chenxing 1 ; Lu, Shengming 1 ; Fujii, Yoshiharu 2 ; Jin, Jiaxiu 1 ; Xia, Qile 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, State Key Lab Managing Biot & Chem Threats Qual &, Zhejiang Prov Key Lab Fruit & Vegetables Postharve, Hangzhou 310021, Peoples R China

2.Tokyo Univ Agr & Technol, United Grad Sch Agr, Tokyo 1838509, Japan

关键词： double emulsions; mulberry anthocyanins; pea protein isolate; xanthan gum; stabilization; in vitro digestibility

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 1 期

页码：

收录情况： SCI

摘要： There is significant evidence that double emulsion has great potential for successfully encapsulating anthocyanins. However, few research studies are currently using a protein-polysaccharide mixture as a stable emulsifier for double emulsion. This study aimed to improve the stability and in vitro digestibility of mulberry anthocyanins (MAs) by employing a double emulsion composed of pea protein isolate (PPI) and xanthan gum (XG). The influence of various XG concentrations (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) and different temperatures (5 degrees C, 25 degrees C, 45 degrees C, 65 degrees C) on the physical stability and the thermal degradation of MAs from double emulsions were investigated. In addition, the physicochemical properties of double emulsions and the release performance of MAs during in vitro simulated digestion were evaluated. It was determined that the double emulsion possessed the most stable physical characteristics with the 1% XG addition. The PPI-1% XG double emulsion, when compared to the PPI-only double emulsion, expressed higher thermal stability with a retention rate of 83.19 +/- 0.67% and a half-life of 78.07 +/- 4.72 days. Furthermore, the results of in vitro simulated digestion demonstrated that the MAs in the PPI-1% XG double emulsion were well-protected at oral and gastric with ample release found in the intestine, which was dissimilar to findings for the PPI-only double emulsion. Ultimately, it was concluded that the double emulsion constructed by the protein-polysaccharide system is a quality alternative for improving stability and absorption with applicability to a variety of food and beverage systems.

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