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Anthocyanin extract (AE) was encapsulated in W 1 /O/W 2  double emulsions and colorimetry technique using the CIE L*a*b* system was used to determine the release kinetics. Parameters a* and b* better correlated the variations in color of emulsions due to the release of AE into the external phase. Chroma value (C*) was used for tracking these color variations and to determine the release kinetics. The emulsions showed high stability, droplet sizes didn’t change after 30 days of storage (D 4,3 =4.74±0.12 μm), and 2.7 % AE was released to the external phase after this time. The possible release mechanism of AE from the internal phase of the emulsion is diffusion controlled with good accordance to Fick’s first law ( R  2 =0.9938) with a diffusion coefficient of 7.15×10 −8  cm 2 /d.

international journal of food engineering

Colorimetry Technique as a Tool for Determining Release Kinetics and Mass Transfer Parameters of Anthocyanins Encapsulated in W 1 /O/W 2  Double Emulsions