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

Journal of Functional Foods

Jun Wang¹  Qiang Wang²  Aimin Shi³  Hongzhi Liu³  Xinyue Feng³  Dominic Agyei³  Yanzhen Ge³  Rui Guo³ 

[1]Shandong Luhua Group Co. Ltd, 265229 Laiyang, Shandong, China

[2]Department of Food Science, University of Otago, Dunedin, New Zealand

[3]Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China

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

DOI  :  

来源: DOAJ

【 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 °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.

【 授权许可】

Unknown