Bioavailability of nanoparticles in nutrient and nutraceutical delivery

Designer colloids in structured food for the future

Recent advances in the understanding of colloids has enabled the design of food products that are healthier and tastier, in line with consumer expectations. Specifically, emulsion design and hydrocolloid structuring can be used to address the issue of fat reduction in foods by allowing the production of reduced fat products that provide similar sensory attributes. Additionally, various techniques for encapsulating molecules, such as flavour, nutraceuticals or drugs, are now being developed. The application of such techniques in food products can improve micronutrient bioavailability by means of targeted and controlled delivery, increasing the nutritional value. Colloidal structures can also be designed to enhance consumer experience, mimic fat or control satiety. Such novel improvements, as well as their potential translation into commercial food products, are highlighted in this paper, which focuses primarily on the areas of emulsion technologies and hydrocolloids.

Preparation and characterization of nanoliposomes entrapping medium-chain fatty acids and vitamin C by lyophilization

The complex nanoliposomes encapsulating both a hydrophilic drug vitamin C (vit C) and hydrophobic drug medium-chain fatty acids (MCFAs) was prepared by combining double emulsion method with dynamic high pressure microfluidization. The complex nanoliposomes was further freeze-dried under −86 °C for 48 h with sucrose at the sucrose/lipids ratio of 2:1(w/w) in order to enhance its stability. The freeze-dried complex nanoliposomes under the suitable conditions exhibited high entrapment efficiency of MCFAs (44.26 ± 3.34)%, relatively high entrapment efficiency of vit C (62.25 ± 3.43)%, low average size diameter (110.4 ± 7.28) nm and good storage stability at 4 °C for 60 days with slight changes in mean particle diameter and drug entrapment efficiencies. The results of transmission electron microscopy of freeze-dried complex nanoliposomes also showed that the freeze-dried samples with sucrose were stable without great increase in their particle sizes and without destroying their spherical shape. The results indicated that sucrose presented well protection effects in MCFAs-vit C complex nanoliposomes, suggesting the possibility of further usage in commercial liposomes.

Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems

Different O/W nanoemulsion-based delivery systems were developed in order to optimize the bioavailability of encapsulated resveratrol for potential oral administration. Blank formulations without resveratrol had no negative effect on cell viability or the cytoskeleton structure of Caco-2 cells (XTT viability assay and confocal microscopy). All nanoemulsions were then evaluated based on permeability tests on Caco-2 cells. As a result, the most efficient formulations were lecithin-based nanoemulsions which were able to transport resveratrol through cell monolayers in characteristically shorter times (1-6h) than those required for their metabolization (3-12h), allowing for better preservation of the integrity of the emulsion droplets, thus better protecting the resveratrol molecule. Fluorescence spectroscopy studies confirmed that resveratrol was encapsulated in the inner core of the nanoemulsions, which provides protection against chemical degradation. Furthermore, the developed systems also demonstrated the capability of nanoemulsions in sustained release of resveratrol from dialysis bags compared to the unencapsulated compound.

Physicochemical properties and antimicrobial efficacy of carvacrol nanoemulsions formed by spontaneous emulsification

A simple cost-effective method (spontaneous emulsification) for fabricating physically stable antimicrobial nanoemulsions from essential oils is described. These nanoemulsions (10 wt % total oil phase) were formed by titration of a mixture of essential oil (carvacrol), carrier oil (medium chain triglyceride, MCT), and nonionic surfactant (Tween) into an aqueous solution with continuous stirring. Oil phase composition (carvacrol-to-MCT mass ratio) had a major impact on initial droplet diameter, with the smallest droplets (d ≈ 55 nm) being formed at 2.5 wt % carvacrol and 7.5 wt % MCT. Surfactant type also had an appreciable impact on mean droplet diameter, with Tween 80 giving the smallest droplets (d ≈ 55 nm) from a group of food-grade nonionic surfactants (Tween 20, 40, 60, 80, and 85). The droplet size also decreased (from >5000 to <25 nm) as the total surfactant concentration was increased (from 5 to 20 wt %). The long-term stability and antimicrobial efficacy of selected nanoemulsions was examined at ambient temperature. The stability of the nanoemulsions to droplet growth during storage decreased as the carvacrol concentration in the oil phase increased. Conversely, the antimicrobial efficacy of the nanoemulsions increased as the carvacrol concentration increased. These results have important implications for the design and utilization of nanoemulsions as antimicrobial delivery systems in the food and other industries. They suggest that the carrier oil concentration must be carefully controlled to obtain good physical stability and antimicrobial efficacy.

Nanoemulsion-based oral delivery systems for lipophilic bioactive components: nutraceuticals and pharmaceuticals

Nanoemulsions have considerable potential for encapsulating, protecting and delivering lipophilic bioactive components via the oral route, such as pharmaceuticals (drugs) and nutraceuticals (food components with specific health benefits). These systems can be fabricated from generally recognized as safe ingredients using relatively simple processing operations, such as mixing and homogenization. Some of the potential advantages of nanoemulsions over conventional emulsions include higher bioaccessibility, higher physical stability and higher optical clarity. An overview of the current status of nanoemulsion fabrication, stability, properties and biological fate is given, with special emphasis on the suitability of nanoemulsions for the oral delivery of hydrophobic bioactive components, such as drugs and nutraceuticals.

Recent advances in chitosan-based nanoparticles for oral delivery of macromolecules

Chitosan (CS), a cationic polysaccharide, is widely regarded as a safe and efficient intestinal absorption enhancer of therapeutic macromolecules, owing to its inherent mucoadhesive feature and ability to modulate the integrity of epithelial tight junctions reversibly. By using CS-based nanoparticles, many studies have attempted to protect the loaded macromolecules against acidic denaturation and enzymatic degradation, prolong their intestinal residence time, and increase their absorption by the intestinal epithelium. Derivatives of CS such as quaternized CS, thiolated CS and carboxylated CS have also been examined to further enhance its effectiveness in oral absorption of macromolecular drugs. This review article describes the synthesis of these CS derivatives and their characteristics, as well as their potential transport mechanisms of macromolecular therapeutics across the intestinal biological membrane. Recent advances in using CS and its derivatives as carriers for oral delivery of hydrophilic macromolecules and their effects on drug transport are also reviewed.

Edible lipid nanoparticles: digestion, absorption, and potential toxicity

Food-grade nanoemulsions are being increasingly used in the food and beverage industry to encapsulate, protect, and deliver hydrophobic functional components, such as oil-soluble flavors, colors, preservatives, vitamins, and nutraceuticals. These nanoemulsions contain lipid nanoparticles (radius <100 nm) whose physicochemical characteristics (e.g., composition, dimensions, structure, charge, and physical state) can be controlled by selection of appropriate ingredients and fabrication techniques. Nanoemulsions have a number of potential advantages over conventional emulsions for applications within the food industry: higher stability to particle aggregation and gravitational separation; higher optical transparency; and, increased bioavailability of encapsulated components. On the other hand, there are also some risks associated with consumption of lipid nanoparticles that should be considered before they are widely utilized, such as their ability to alter the fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication (e.g., surfactants and organic solvents). This article provides an overview of the current status of the biological fate and potential toxicity of food-grade lipid nanoparticles suitable for utilization within the food and beverage industry.

Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsions

Colloidal delivery systems are needed to incorporate oil-soluble vitamins into aqueous-based foods and beverage products. In this study, we encapsulated vitamin E acetate into oil-in-water nanoemulsions produced using either a low-energy method (Emulsion Phase Inversion, EPI) or a high energy method (microfluidization). Oil-in-water nanoemulsions (d<200 nm) could be produced using both low- and high-energy methods from a non-ionic surfactant (Tween 80) and medium chain triglycerides (MCTs). The influence of surfactant-to-oil ratio (SOR) on lipid digestion and vitamin bioaccessibility of EPI nanoemulsions was determined using a gastrointestinal tract (GIT) model that simulated the mouth, stomach, and small intestine. There were increases in the size and negative charge of the oil droplets after passage through the GIT, which was attributed to droplet coalescence and changes in interfacial composition. The rate and extent of lipid digestion decreased with increasing surfactant concentration, but the bioaccessibility of vitamin E acetate was high in all of the samples (>95%). No appreciable influence of the preparation method (low-energy versus high-energy) on lipid digestion and vitamin bioaccessibility was observed. The major advantage of the EPI method for forming nanoemulsions is that no expensive equipment is required, but relatively high surfactant concentrations are needed compared to microfluidization.

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

The interest in incorporating carotenoids, such as β-carotene, into foods and beverages is growing due to their potential health benefits. However, the poor water-solubility and low bioavailability of carotenoids is currently a challenge to their incorporation into many foods. The aim of this work was to study the influence of particle size on lipid digestion and β-carotene bioaccessibility using corn oil-in-water emulsions with different initial droplet diameters: large (d43≈23μm); medium (d43≈0.4μm); and small (d43≈0.2μm). There was a progressive increase in the mean particle size of all the emulsions as they passed through a simulated gastrointestinal tract (GIT) consisting of mouth, stomach, and small intestine phases, which was attributed to droplet coalescence, flocculation, and digestion. The electrical charge on all the lipid particles became highly negative after passage through the GIT due to accumulation of anionic bile salts, phospholipids, and free fatty acids at their surfaces. The rate and extent of lipid digestion increased with decreasing mean droplet diameter (small≈medium≫large), which was attributed to the increase in lipid surface area exposed to pancreatic lipase with decreasing droplet size. There was also an appreciable increase in β-carotene bioaccessibility with decreasing droplet diameter (small>medium>large). These results provide useful information for designing emulsion-based delivery systems for carotenoids for food and pharmaceutical uses.

Promising interaction between nanoencapsulated lutein with low molecular weight chitosan: characterization and bioavailability of lutein in vitro and in vivo

This study aims to develop water-soluble low molecular weight chitosan (LMWC) nanoencapsules with lutein to improve its bioavailability. Lutein-LMWC nanoencapsules were prepared, characterized and bioavailability was studied in vitro and in vivo with lutein in mixed micelles (control). The particle size ranged between 80-600 nm, which was confirmed by Atomic Force Microscope. The interaction between LMWC and lutein in nanocencapsules by (1)H and (13)C NMR showed the essentiality of water molecules to hold the lutein between LMWC chains of nanoparticle with a reversible weak bond. Bioavailability of lutein (200 μM) in vitro showed that lutein-LMWC nanoencapsules was significantly higher (27.7%) than control. Postprandial lutein level in the plasma (54.5%), liver (53.9%) and eyes (62.8%) of mice fed on nanoencapsulated lutein were higher than the control. LMWC may serve as novel carrier for enhancing the lutein bioavailability and can be suggested as the better dietary compound in food and pharmaceutical applications.

Innovative analytical tools to characterize prebiotic carbohydrates of functional food interest

Functional foods are one of the most interesting areas of research and innovation in the food industry. A functional food or functional ingredient is considered to be any food or food component that provides health benefits beyond basic nutrition. Recently, consumers have shown interest in natural bioactive compounds as functional ingredients in the diet owing to their various beneficial effects for health. Water-soluble fibers and nondigestible oligosaccharides and polysaccharides can be defined as functional food ingredients. Fructooligosaccharides (FOS) and inulin are resistant to direct metabolism by the host and reach the caecocolon, where they are used by selected groups of beneficial bacteria. Furthermore, they are able to improve physical and structural properties of food, such as hydration, oil-holding capacity, viscosity, texture, sensory characteristics, and shelf-life. This article reviews major innovative analytical developments to screen and identify FOS, inulins, and the most employed nonstarch carbohydrates added or naturally present in functional food formulations. High-performance anion-exchange chromatography with pulsed electrochemical detection (HPAEC-PED) is one of the most employed analytical techniques for the characterization of those molecules. Mass spectrometry is also of great help, in particularly matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), which is able to provide extensive information regarding the molecular weight and length profiles of oligosaccharides and polysaccharides. Moreover, MALDI-TOF-MS in combination with HPAEC-PED has been shown to be of great value for the complementary information it can provide. Some other techniques, such as NMR spectroscopy, are also discussed, with relevant examples of recent applications. A number of articles have appeared in the literature in recent years regarding the analysis of inulin, FOS, and other carbohydrates of interest in the field and they are critically reviewed.

Bioactive peptides/chitosan nanoparticles enhance cellular antioxidant activity of (-)-epigallocatechin-3-gallate

(-)-Epigallocatechin-3-gallate (EGCG), one representative of the well-studied chemopreventive phytochemicals but with low bioavailability, was encapsulated in monodispersed nanoparticles that were assembled from bioactive caseinophosphopeptide (CPP) and chitosan (CS). The encapsulation efficiency of EGCG in CS-CPP nanoparticles ranged from 70.5 to 81.7%; meanwhile, the in vitro release of EGCG from CS-CPP nanoparticles was in a controllable manner. The EGCG-loaded CS-CPP nanoparticles exerted stronger activity of scavenging free radical than the free EGCG (p < 0.01) in the cellular antioxidant activity assay. Furthermore, cellular uptake of the EGCG-loaded CS-CPP nanoparticles was confirmed by the green fluorescence inside the human hepatocellular caricinoma (HepG2) cells, which was considered to play an important role in the improvement of the antioxidant activity of the nanoencapsulated EGCG. The results suggested that encapsulation of EGCG using CS-CPP nanoparticles should be a potential approach to enhance its antioxidant activity in biological systems.

Soft matter approaches to structured foods: from "cook-and-look" to rational food design?

Developments in soft matter physics are discussed within the context of food structuring. An overview is given of soft matter-based approaches used in food, and a relation is established between soft matter approaches and food technology, food creation, product development and nutrition. Advances in food complexity and food sustainability are discussed from a physical perspective, and the potential for future developments is highlighted.

Interaction of curcumin with phosphocasein micelles processed or not by dynamic high-pressure

The binding of curcumin to native-like phosphocaseins (PC) dispersed in simulated milk ultrafiltrate at pH 6.6 was assessed by fluorescence spectrophotometry. Curcumin binds to native-like PC micelles with ∼1 binding site per casein molecule, and a binding constant of 0.6-5.6 × 10(4)M(-1). Dynamic high pressure (or ultra-high pressure homogenisation, UHPH) at 200 MPa did not affect the binding parameters of curcumin to processed PC. UHPH-processing of PC dispersions at 300 MPa was followed by a slight but significant (p=0.05) increase in the binding constant of curcumin to processed PC, which may result from the significant UHPH-induced dissociation of initial PC micelles into neo-micelles of smaller sizes, and from the corresponding 1.5-2-fold increase in micelle surface area. PC-curcumin complexes were resistant to pepsin but were degraded by pancreatin, providing the possibility of a spatiotemporally controlled release and protection of bound biomolecules. UHPH-processed PC did not induce TC7-cell damage or major inflammation as assessed by LDH release or IL-8 secretion, respectively, compared with native-like PC. PC micelles could provide a valuable submicron system to vectorise drugs and nutrients.

Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: influence of ripening inhibitors

Thyme oil-in-water nanoemulsions (pH 3.5) were prepared as potential antimicrobial delivery systems. The nanoemulsions were highly unstable to droplet growth and phase separation, which was attributed to Ostwald ripening due to the relatively high water solubility of thyme oil. Ostwald ripening could be inhibited by mixing thyme oil with a water-insoluble ripening inhibitor (≥60 wt % corn oil or ≥50 wt % MCT in the lipid phase) before homogenization, yielding nanoemulsions with good physical stability. Physically stable thyme oil nanoemulsions were examined for their antimicrobial activities against an acid-resistant spoilage yeast, Zygosaccharomyces bailii (ZB). Oil phase composition (ripening inhibitor type and concentration) had an appreciable influence on the antimicrobial activity of the thyme oil nanoemulsions. In general, increasing the ripening inhibitor levels in the lipid phase reduced the antimicrobial efficacy of nanoemulsions. For example, for nanoemulsions containing 60 wt % corn oil in the lipid phase, the minimum inhibitory concentration (MIC) of thyme oil to inhibit ZB growth was 375 μg/mL, while for nanoemulsions containing 90 wt % corn oil in the lipid phase, even 6000 μg/mL thyme oil could not inhibit ZB growth. This effect is also dependent on ripening inhibitor types: at the same concentration in the lipid phase, MCT decreased the antimicrobial efficacy of thyme oil more than corn oil. For instance, when the level of ripening inhibitor in the lipid phase was 70 wt %, the MICs of thyme oil for nanoemulsions containing corn oil and MCT were 750 and 3000 μg/mL, respectively. The results of this study have important implications for the design and utilization of nanoemulsions as antimicrobial delivery systems in the food and other industries.

Encapsulation and release of hydrophobic bioactive components in nanoemulsion-based delivery systems: impact of physical form on quercetin bioaccessibility

Many bioactive compounds are hydrophobic materials that are crystalline at ambient and body temperatures, which reduces their bioavailability and poses challenges to their successful incorporation into pharmaceuticals and functional foods. The aim of this study was to determine whether a hydrophobic crystalline bioactive component (quercetin) could be successfully incorporated into nanoemulsion-based delivery systems, and to evaluate the extent to which these delivery systems altered its bioaccessibility. The maximum amount of soluble quercetin that could be loaded into a carrier oil phase (medium chain triglycerides, MCT) at ambient temperature was C(Sat)≈ 0.15 mg mL(-1). At quercetin concentrations <C(Sat), nanoemulsions remained stable throughout 30 days storage at 5, 20 and 37 °C, i.e., no droplet growth, droplet creaming, or crystal formation were observed. At quercetin concentrations >C(Sat), nanoemulsions remained physically stable (no droplet growth or creaming), but quercetin crystals formed in the samples during storage. The bioaccessibility of quercetin was determined using an in vitro digestion model simulating the mouth, stomach, and small intestine. A higher percentage of quercetin was solubilized in the micelle phase after small intestine digestion when it was incorporated in nanoemulsions than when it was dispersed in either bulk oil or pure water. The bioaccessibility of crystalline quercetin was less than that of dissolved quercetin. The knowledge gained from this study is valuable for the rational design of delivery systems to incorporate crystalline hydrophobic bioactive compounds into pharmaceuticals and functional foods, and to increase their bioaccessibility.

Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsification

Oil-in-water nanoemulsions are finding increasing use as delivery systems to encapsulate lipophilic bioactive components in functional food, personal care, and pharmaceutical products. We have investigated the influence of system composition and preparation conditions on the particle size of vitamin E acetate (VE)-loaded nanoemulsions prepared by spontaneous emulsification. This method relies on the formation of very fine oil droplets when an oil/surfactant mixture is added to water. The oil-to-emulsion ratio content was kept constant (10 wt.%) while the surfactant-to-emulsion ratio (%SER) was varied (from 2.5 to 10 wt.%). Oil phase composition (vitamin E to medium chain triglyceride ratio) had a major effect on particle size, with the smallest droplets being formed at 8 wt.% VE and 2 wt.% MCT. Surfactant type also had an appreciable impact on particle size, with TWEEN® 80 giving the smallest droplets from a group of food-grade non-ionic surfactants (TWEEN® 20, 40, 60, 80, and 85). Surfactant-to-emulsion ratio also had to be optimized to produce fine droplets, with the smallest droplets being formed at SER=10 wt.%. Particle size could also be reduced by increasing the temperature and stirring speed used when the oil/surfactant mixture was added to water. By optimizing system composition and homogenization conditions we were able to form VE-loaded nanoemulsions with small mean droplet diameters (d<50 nm) and low polydispersity indexes (PDI<0.13). The spontaneous emulsification method therefore has great potential for forming nanoemulsion-based delivery systems for food, personal care, and pharmaceutical applications.

Bio-based nanoemulsion formulation, characterization and antibacterial activity against food-borne pathogens

The current study deals with the formulation and characterization of bio-based oil in water nanoemulsion and its potential antibacterial activity. A typical v/v% of eucalyptus oil (16.66%), Tween 80 (16.66%), and water (68.68%) was prepared by ultrasonication method. The mean droplet size was 17.1 nm as confirmed by dynamic light scattering. Different concentrations of the formulation ranging from undiluted to 10-, 100-, and 1000-fold dilutions were used to check the antibacterial activity in three different microorganisms, namely, Bacillus cereus, Staphylococcus aureus (Gram-positive), and Escherichia coli (Gram-negative). All three species showed a 100% bactericidal at the 10-fold dilution of the nanoemulsion formulation in the following order: B. cereus at 0th min, S. aureus at 15 min and E. coli at 1 h, respectively. A 10-fold dilution of the nanoemulsion showed that, the cytoplasmic content leakage from the bacterial species was high for S. aureus when compared to B. cereus and E. coli as determined by UV-Vis spectroscopic method. Fluorescence microscopic technique further confirmed this study.

Formulation and shelf life stability of water-borne lecithin nanoparticles for potential application in dietary supplements field

ABSTRACT The objective of the present investigation is to formulate commercial soybean lecithin as nanoparticles in solvent-free aqueous system for potential supplementary applications. A mechanical method, which involved two major steps, was used for that purpose. First, lecithin submicron particles (~ 0.5 μm) have been prepared by gradual hydration of lecithin powder using mechanical agitation. Finally, the size of these particles was further reduced to < 100 nm by using high-pressure microfluidization. The physical stability (appearance, particle size distribution, ζ-potential) and the chemical stability (lipid oxidation) of the dispersions carrying lecithin nanoparticles were assessed every 15 days during the 3-month shelf life period at two different temperatures. Results showed that the final particle size of lecithin in the freshly prepared aqueous dispersion was 79.8 ± 1.0 nm and the amount of peroxide detected was 3.5 ± 0.2 meq/kg lipid. At the end of the storage period, dispersions stored at 4°C exhibited physical and chemical stability as evident from the translucent appearance, the small change in particle size (84.1 ± 1.3 nm), and the small amount of generated peroxides (4.1 ± 0.2 meq/kg lipid). On the other hand, dispersions stored at 25°C were physically stable up to 60 days. Over that period, samples became turbid and the particle size increased to 145.0 ± 1.7 nm with a bimodal distribution pattern. This behavior was due to phospholipids (PLs) degradation and hydrolysis under acidic conditions, which proceeds faster at a relatively high temperature (25°C) than at (4°C). The outcome of this investigation may help in developing water-based dispersions carrying lecithin nanoparticles for dietary supplement of PLs.

Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibility

Consumption of carotenoids may reduce the incidences of certain chronic diseases, but their use in foods is currently limited because of their poor water-solubility, low bioavailability and chemical instability. We examined the impact of carrier oil type on the bioaccessibility of β-carotene encapsulated within nanoemulsion-based delivery systems. Oil-in-water nanoemulsions (d<200nm) were formed using a non-ionic surfactant (Tween 20) as emulsifier and long chain triglycerides (LCT), medium chain triglycerides (MCT) or orange oil as carrier oils. The influence of carrier oil type on β-carotene bioaccessibility was established using an in vitro model to simulate the oral, gastric and small intestinal phases of the gastrointestinal tract. The rate and extent of free fatty acid production in the intestine decreased in the order LCT≈MCT≫orange oil; whereas β-carotene bioaccessibility decreased in the order LCT≫MCT>orange oil. The bioaccessibility of β-carotene was negligible (≈0%) in orange oil nanoemulsions because no mixed micelles were formed to solubilise β-carotene, and was relatively low (≈2%) in MCT nanoemulsions because the mixed micelles formed were too small to solubilise β-carotene. In contrast, β-carotene bioaccessibility was relatively high (≈66%) in LCT nanoemulsions. Our results have important implications for the design of effective delivery systems for encapsulation of carotenoids and other lipophilic bioactive components.

Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systems

Many bioactive components intended for oral ingestion (pharmaceuticals and nutraceuticals) are hydrophobic molecules with low water-solubilities and high melting points, which poses considerable challenges to the formulation of oral delivery systems. Oil-in-water emulsions are often suitable vehicles for the encapsulation and delivery of this type of bioactive component. The bioactive component is usually dissolved in a carrier lipid phase by either dilution and/or heating prior to homogenization, and then the carrier lipid and water phases are homogenized to form an emulsion consisting of small oil droplets dispersed in water. The successful development of this kind of emulsion-based delivery system depends on a good understanding of the influence of crystals on the formation, stability, and properties of emulsions. This review article addresses the physicochemical phenomena associated with the encapsulation, retention, crystallization, release, and absorption of hydrophobic bioactive components within emulsions. This knowledge will be useful for the rational formulation of effective emulsion-based delivery systems for oral delivery of crystalline hydrophobic bioactive components in the food, health care, and pharmaceutical industries.

Gold nanoparticles as localization markers for direct and live imaging of particle absorption through a Caco-2 cell monolayer using dark-field microscopy

Recently, efforts have been made to reduce the size of food particles containing functional ingredients, since reducing the size is expected to improve intestinal absorption. However, the absorption mechanisms have yet to be fully clarified. Therefore, a microscopy-based method for studying interactions between the particles and intestinal cells is required. We optimized the experimental conditions for observing gold nanoparticles (AuNPs) on the surface of an unfixed Caco-2 cell using dark-field microscopy (DFM). Tight junctions were clearly visible with AuNPs on the cells, producing intense scattered light under DFM. This suggests that AuNPs could be used as localization markers to visualize particle absorption through Caco-2 cells.