Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion

Resveratrol was encapsulated in oil-in-water food-grade nanoemulsions of subcellular size, produced by high-pressure homogenization. Physicochemical stability was evaluated under accelerated aging (high temperature and UV light exposure), as well as during simulated gastrointestinal digestion. Antio...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2011-12, Vol.59 (23), p.12352-12360
Main Authors: Sessa, Mariarenata, Tsao, Rong, Liu, Ronghua, Ferrari, Giovanna, Donsì€, Francesco
Format: Article
Language:English
Subjects:
Antioxidants - chemistry
Antioxidants - pharmacology
Bioactive Constituents
Biological and medical sciences
Caco-2 Cells
Capsules
Chemistry, Pharmaceutical
Digestion
Drug Stability
Emulsions
Food industries
Fundamental and applied biological sciences. Psychology
Humans
In Vitro Techniques
Nanotechnology
Stilbenes - metabolism
Stilbenes - pharmacokinetics
Stilbenes - pharmacology
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Summary:Resveratrol was encapsulated in oil-in-water food-grade nanoemulsions of subcellular size, produced by high-pressure homogenization. Physicochemical stability was evaluated under accelerated aging (high temperature and UV light exposure), as well as during simulated gastrointestinal digestion. Antioxidant activity was assessed at different stages of digestion by chemical assays and by an improved cellular assay, to measure exclusively the residual activity of resveratrol that penetrated inside Caco-2 cells. Results showed that the nanoemulsions based on soy lecithin/sugar esters and Tween 20/glycerol monooleate were the most physically and chemically stable, in terms of mean droplet size (always
ISSN:0021-8561
1520-5118
DOI:10.1021/jf2031346