In vitro digestibility of heteroaggregated droplets coated with sodium caseinate and lactoferrin

Enhancing cannabidiol bioaccessibility using ionic liquid as emulsifier to produce nanosystems: Characterization of structures, cytotoxicity assessment, and in vitro digestion

The emulsifying potential of a biocompatible ionic liquid (IL) to produce lipid-based nanosystems developed to enhance the bioaccessibility of cannabidiol (CBD) was investigated. The IL (cholinium oleate) was evaluated at concentrations of 1 % and 2 % to produce nanoemulsions (NE-IL) and nanostructured lipid carriers (NLC-IL) loaded with CBD. The IL concentration of 1 % demonstrated to be sufficient to produce both NE-IL and NLC-IL with excellent stability properties, entrapment efficiency superior to 99 %, and CBD retention rate of 100 % during the storage period evaluated (i.e. 28 days at 25 °C). The in vitro digestion evaluation demonstrated that the NLC-IL provided a higher stability to the CBD, while the NE-IL improved the CBD bioaccessibility, which was mainly related to the composition of the lipid matrices used to obtain each nanosystem. Finally, it was observed that the CBD cytotoxicity was reduced when the compound was entrapped into both nanosystems.

Excipient emulsion prepared with pectin and sodium caseinate to improve the bioaccessibility of carotenoids in mandarin juice: The effect of emulsifier and polymer concentration

Excipient emulsions were prepared using different emulsifiers (pectin and sodium caseinate, individually or compositely) to study the emulsifying properties and their co-digested effects on the retention and bioaccessibility of carotenoids in mandarin juice, which is a good source of carotenoids in people's diet. Results showed that both pectin (PC) and pectin-sodium caseinate (PC-SC) emulsion significantly increased the carotenoids retention and bioaccessibility of mandarin juice, with the effects depending on both emulsifiers and polymer concentration. Whether for PC or PC-SC emulsion, lower pectin content accompanied with lower viscosity showed higher carotenoids bioaccessibility. And for the complexed emulsions, appropriate sodium caseinate addition could be more beneficial in improving carotenoids bioaccessibility. It had been found that the viscosity comparing with particle size seemed to play a more important role in affecting carotenoid bioaccessibility during the co-digestion. This study could provide a basis for improving the carotenoids bioaccessibility in the real system of fruits and vegetables with excipient emulsions.

Influence of Proteins on Bioaccessibility of α-Tocopherol Encapsulation within High Diacylglycerol-Based Emulsions

α-Tocopherol has been widely used in medicine, cosmetics, and food industry as a nutritional supplement and antioxidant. However, α-tocopherol showed low bioaccessibility, and there is a widespread α-tocopherol deficiency in society today. The preparation of oil-in-water emulsions with high safety and low-calorie property is necessary. The aim of this research was to investigate the effects of different protein emulsifiers (whey protein isolate (WPI), soy protein isolate (SPI), and sodium casein (SC)) on the properties of emulsions delivery system, and diacylglycerol (DAG) was picked as a low-accumulated lipid. The interfacial changes, microstructural alterations, and possible interactions of the protein-stabilized DAG emulsions were investigated during the in vitro digestion. The results show that different proteins affect the degree of digestibility and α-tocopherol bioaccessibility of the emulsions. Both WPI- and SPI-coated emulsions showed good digestibility and α-tocopherol bioaccessibility (77.64 ± 2.93%). This might be due to the strong hydrolysis resistance of WPI (β-lactoglobulin) and the good emulsification ability of SPI. The SC-coated emulsion showed the lowest digestibility and α-tocopherol bioaccessibility, this might be due to the emulsification property of hydrolysis products of SC and the potential interaction with calcium ions. This study provides new possibilities for the application of DAG emulsions in delivery systems.

Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity

The design, fabrication, and application of edible nanoemulsions for the encapsulation and delivery of bioactive agents has been a highly active research field over the past decade or so. In particular, they have been widely used for the encapsulation and delivery of hydrophobic bioactive substances, such as hydrophobic drugs, lipids, vitamins, and phytochemicals. A great deal of progress has been made in creating stable edible nanoemulsions that can increase the stability and efficacy of these bioactive agents. This article highlights some of the most important recent advances within this area, including increasing the water-dispersibility of bioactives, protecting bioactives from chemical degradation during storage, increasing the bioavailability of bioactives after ingestion, and targeting the release of bioactives within the gastrointestinal tract. Moreover, it highlights progress that is being made in creating plant-based edible nanoemulsions. Finally, the potential toxicity of edible nanoemulsions is considered.

An in vitro digestion study of encapsulated lactoferrin in rapeseed phospholipid-based liposomes

Effectiveness of liposomes elaborated with rapeseed phospholipid (RP) extracted from a residue of oil processing, stigmasterol (ST) and/or hydrogenated phosphatidylcholine (HPC) for the encapsulation lactoferrin (LF) was studied; lipid membrane of liposomes was characterized (bilayer size, chain conformational order, lateral packing, lipid phase, and morphology) and the protection offered to the encapsulated LF during in vitro digestion was determined. Liposomes composed of RP+ST^{LC(low concentration)} showed spherical and irregular vesicles without perforations. Lamellar structure was organized in a liquid-ordered phase with a potential orthorhombic packing. Stability and size of the liposomes were more affected by gastric digestion than intestinal digestion; 67-80% of the initially encapsulated LF remained intact after gastric digestion whereas the percentage was reduced to 16-35% after intestinal digestion. Our results shows that liposomes elaborated with RP, properly combined with other lipids, can be a useful oral delivery system of molecules sensitive to digestive enzymes.