Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols
Simple but effective methods are required to incorporate multiple bioactive polyphenols into delivery systems to increase their dispersibility, stability and bioavailability. We developed and tested three pH-driven protocols for creating nanoemulsions loaded with multiple lipophilic polyphenols. The...
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Tsinghua University Press
2024-07-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250161 |
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| author | Hualu Zhou Bingjing Zheng David Julian McClements |
| author_facet | Hualu Zhou Bingjing Zheng David Julian McClements |
| author_sort | Hualu Zhou |
| collection | DOAJ |
| description | Simple but effective methods are required to incorporate multiple bioactive polyphenols into delivery systems to increase their dispersibility, stability and bioavailability. We developed and tested three pH-driven protocols for creating nanoemulsions loaded with multiple lipophilic polyphenols. These protocols differed in how the different polyphenols were incorporated into the nanoemulsions. The impact of these three methods on the formation, properties, and gastrointestinal fate of nanoemulsions loaded with curcumin, resveratrol, and quercetin was investigated. The three methods produced nanoemulsions with similar initial particle properties: droplet diameters (0.15, 0.16, and 0.15 μm) and zeta-potentials (–59, –58, and –58 mV), respectively. However, the average encapsulation efficiencies (82%, 88%, and 61%), gastrointestinal stabilities (83%, 97%, and 29%) and bioaccessibilities (77%, 90%, and 73%) for curcumin, resveratrol, and quercetin were somewhat different. In particular, more quercetin degradation occurred using the approach that held it under alkaline conditions for extended periods. In general, the pH-driven method provides researchers with a versatile approach of incorporating multiple polyphenols with different characteristics into functional food and beverages using a simple and inexpensive method. |
| format | Article |
| id | doaj-art-7d7c32ec11f54e9482534bd56a238972 |
| institution | DOAJ |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Tsinghua University Press |
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| series | Food Science and Human Wellness |
| spelling | doaj-art-7d7c32ec11f54e9482534bd56a2389722025-08-20T02:45:03ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-07-011341943195010.26599/FSHW.2022.9250161Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenolsHualu Zhou0Bingjing Zheng1David Julian McClements2Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA 30223, USABiopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USABiopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USASimple but effective methods are required to incorporate multiple bioactive polyphenols into delivery systems to increase their dispersibility, stability and bioavailability. We developed and tested three pH-driven protocols for creating nanoemulsions loaded with multiple lipophilic polyphenols. These protocols differed in how the different polyphenols were incorporated into the nanoemulsions. The impact of these three methods on the formation, properties, and gastrointestinal fate of nanoemulsions loaded with curcumin, resveratrol, and quercetin was investigated. The three methods produced nanoemulsions with similar initial particle properties: droplet diameters (0.15, 0.16, and 0.15 μm) and zeta-potentials (–59, –58, and –58 mV), respectively. However, the average encapsulation efficiencies (82%, 88%, and 61%), gastrointestinal stabilities (83%, 97%, and 29%) and bioaccessibilities (77%, 90%, and 73%) for curcumin, resveratrol, and quercetin were somewhat different. In particular, more quercetin degradation occurred using the approach that held it under alkaline conditions for extended periods. In general, the pH-driven method provides researchers with a versatile approach of incorporating multiple polyphenols with different characteristics into functional food and beverages using a simple and inexpensive method.https://www.sciopen.com/article/10.26599/FSHW.2022.9250161polyphenolsph-driven encapsulationnanoemulsionsgastrointestinal fatefunctional foods |
| spellingShingle | Hualu Zhou Bingjing Zheng David Julian McClements Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols Food Science and Human Wellness polyphenols ph-driven encapsulation nanoemulsions gastrointestinal fate functional foods |
| title | Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols |
| title_full | Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols |
| title_fullStr | Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols |
| title_full_unstemmed | Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols |
| title_short | Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols |
| title_sort | utilization of ph driven methods to fortify nanoemulsions with multiple polyphenols |
| topic | polyphenols ph-driven encapsulation nanoemulsions gastrointestinal fate functional foods |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250161 |
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