Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)

Phycocyanin could be a potential substitute for synthetic food coloring due to its health-related properties. However, this protein is easily degraded by light, temperature or pH. Double emulsions have proven good systems encapsulate and protect hydrophilic compounds such as phycocyanin. Moreover, the addition of polysaccharides outer aqueous phase (W2) these seems improve their stability, although impact on digestive fate needs further studied. The aim study was evaluate effect increasing viscosity W2 adding arabic gum, pectin sodium alginate at different concentrations (0%, 0.5%, 1%, 1.5% 2%) physical properties digestibility emulsions, phycocyanin bioaccessibility. Results showed an efficient encapsulation in inner (W1) containing 1.5–2%. During digestion, use all 2% prevented release into gastric phase, degradation during intestinal improved lipid digestibility. more noticeable effects, followed gum. Therefore, 1.5–2% most suitable polysaccharide improving efficiency, protecting gastrointestinal digestion.