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 (87.74 ± 3.1...

Descripción completa

Detalles Bibliográficos
Autores principales: Xu, Weili, Yang, Yang, Xue, Sophia Jun, Shi, John, Lim, Loong-Tak, Forney, Charles, Xu, Guihua, Bamba, Bio Sigui Bruno
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6278365/
https://www.ncbi.nlm.nih.gov/pubmed/30380666
http://dx.doi.org/10.3390/molecules23112808

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6278365/
https://www.ncbi.nlm.nih.gov/pubmed/30380666
http://dx.doi.org/10.3390/molecules23112808

Ejemplares similares