Preparation and Comparative Release Characteristics of Three Anthocyanin Encapsulation Systems

作者：Oidtmann Johannes; Schantz Markus; Maeder Karsten; Baum Matthias; Berg Sonja; Betz Michael; Kulozik Ulrich; Leick Sabine; Rehage Heinz; Schwarz Karin; Richling Elke^*

来源：Journal of Agricultural and Food Chemistry, 2012, 60(3): 844-851.

DOI：10.1021/jf2047515

• anthocyanins
• bilberry extract
• encapsulation
• Vaccinium myrtillus L.
• gastrointestinal tract

Bilberries (Vaccinium myrtillus L.) and their major polyphenolic constituents, anthocyanins, have preventive activities inter a:in against colon cancer and inflammatory bowel diseases. However, anthocyanins are sensitive to environmental conditions; thus their bioavailability in the gastrointestinal tract is an important determinant of their in vivo activity. In the study, repotted here, the potential benefits of encapsulating an anthocyanin rich bilberry extract (BE) on anthocyanin stability were investigated. Nonencapsulated BE and three different BE loaded microcapsule systems were incubated in simulated gastric fluid (SGF) and fed state simulated intestinal fluid (FeSSIF). After exposure to these media, released anthocyanins were identified and quantified by HPLC with UV/Vis detection. Although a rapid release of anthocyanins was observed within the first 20 min, encapsulation of anthocyanins doubled the amount of available anthocyanins after 150 min of incubation. These results illustrate. the ability el encapsulation to inhibit early degradation of anthocyanins in the intestinal system.

• 出版日期2012-1-25