Bigels as capsaicin and gallic acid co-delivery systems: Controlled release and enhanced bioavailability

文献类型： 外文期刊

第一作者： Wang, Xinyao

作者： Wang, Xinyao;Wu, Lingzhi;Liu, Jingjing;Liu, Yang;Qin, Keying;Wang, Rongrong;Jiang, Liwen;Wang, Xinyao;Tang, Hui;Jiang, Liwen;Chen, Mengjuan;Ding, Shenghua

作者机构：

关键词： bigel; caco-2 cell monolayers model; capsaicin; co-delivery; gallic acid

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.4； 五年影响因子：4.1 ）

ISSN： 0022-1147

年卷期： 2025 年 90 卷 3 期

页码：

收录情况： SCI

摘要： With the evolving lifestyles and diets, natural bioactives with excellent nutritional value and specific health benefits are attracting increased attention. In this study, a bigel constructed by glycerol monolaurate (GML) and low acyl gellan gum (LA) was used as the co-delivery system to protect capsaicin (CAP) and gallic acid (GA). The results showed that CAP and GA in bigel exhibited higher stability than free ones. After 12 days at 4 degrees C, the retention rates of CAP and GA in bigel were 71.13% and 83.34%, respectively, which increased by about 25.91% and 49.32% compared to that of free ones. In vitro digestion showed that the bigel exhibited significant controlled and sustained-release effects on CAP and GA. At the end of simulated intestinal digestion, >40% and 30% of CAP and GA were still not released from bigel. In the Caco-2 cell monolayers model, CAP and GA are mainly absorbed and transported by passive diffusion, and their bioavailabilities were increased by 1.35- and 1.77-fold compared to individually entrapped systems. Therefore, the stability and bioavailability of CAP and GA can be improved by co-encapsulating with GML-LA bigel.

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