Improving resveratrol bioavailability using water-in-oil-in-water (W/O/W) emulsion: Physicochemical stability, in vitro digestion resistivity and transport properties

文献类型： 外文期刊

第一作者： Shi, Aimin

作者： Shi, Aimin;Wang, Jun;Guo, Rui;Feng, Xinyue;Ge, Yanzhen;Liu, Hongzhi;Wang, Qiang;Shi, Aimin;Agyei, Dominic

作者机构：

关键词： Water-in-oil-in-water (W/O/W) emulsion; Multiple emulsion; Resveratrol; Bioavailability

期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.908 ）

ISSN： 1756-4646

年卷期： 2021 年 87 卷

页码：

收录情况： SCI

摘要： Evaluations have been made about the physicochemical stability in water-in-oil-in-water (W/O/W) emulsion loaded with resveratrol under different pH, NaCl concentration, temperature, and storage time. The in vitro digestion and Caco-2 cell transport were also investigated. Results showed W/O/W emulsion remained stable at pH 2-8, temperatures of 25-70 degrees C and could be stable storage for 77 days. With an increase in NaCl concentration from 1 to 500 mM, the zeta potential changed from-40 mV to-10 mV, but the droplets size didn't show any significant change. The in vitro digestion showed W/O/W emulsion could maintain the structure until small intestine which could give higher protecting for resveratrol. Meanwhile, W/O/W emulsion could reduce the efflux rate of resveratrol across the Caco-2 cell monolayers and special complex of W/O/W emulsion could delay resveratrol release. Results indicated that W/O/W emulsion was suitable vehicle for resveratrol and could improve its bioavailability considering those complicated influence factors.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序