In vitro bioaccessibility of ergocalciferol in nanoemulsion‐based delivery system: the influence of food‐grade emulsifiers with different stabilising mechanisms

Abstract

Summary The effect of emulsifier type on the in vitro bioaccessibility of ergocalciferol‐loaded nanoemulsions was examined (mouth, stomach and small intestinal phases). Oil‐in‐water nanoemulsions were prepared using emulsifiers with different stabilising mechanisms: decaglycerol monooleate (MO7S; steric), modified lecithin (ML; electrostatic), sodium caseinate (SC; electrosteric) and ML‐MO7S (combined electrostatic and steric). The droplet size, size distribution, ζ‐potential and microstructure of nanoemulsions during digestion depended on the emulsifier type. The fate of lipid in the small intestinal phase also relied on the emulsifier type, with the free fatty acids release rate decreasing in the following order: MO7S > ML‐MO7S > ML > SC. The ergocalciferol bioaccessibilities in nanoemulsions prepared using MO7S (62%), ML (64%) and ML‐MO7S (65%) were similar and significantly higher than that stabilised by SC (12%). No significant loss of ergocalciferol was observed in all nanoemulsions after full digestion; they were chemically stable against digestion conditions, regardless of the emulsifier type.

Fucoxanthin-Loaded Oil-in-Water Emulsion-Based Delivery Systems: Effects of Natural Emulsifiers on the Formulation, Stability, and Bioaccessibility

“…After centrifugation, samples were separated into three phases: a thin oil phase on top, a transparent micellar phase in the middle, and a sediment phase at the bottom. 40,46 Fucoxanthin was assumed to be solubilized in the micellar phase. The extracted fucoxanthin from the raw digesta phase and micellar phase was collected and passed through a PTFE syringe filter (0.45 μm).…”

Bio-Based Nanoemulsion Formulations Applicable in Agriculture, Medicine, and Food Industry

“…Increased bioavailability of vitamin D encapsulated in O/W NE prepared by ultrasonication technique showing a droplet size 300−450 nm and shelf life >90 days in simulated gastrointestinal tract was reported by Walia et al (2017). The ergocalciferol in vitro bioaccessibilities in O/W NEs prepared using emulsifiers with different stabilizing mechanisms were comparable for decaglycerol monooleate (62%; steric mechanism), modified lecithin (64%; electrostatic mechanism) or their combination (65%) but they were significantly higher than that estimated for SCas emulsifier (12%; electrosteric) and also the free fatty acids release rate in the small intestinal phase was the lowest for SCas (Shu et al 2018). Folic acid nanoencapsulated by double emulsions having an internal NE composed of W/O system with folic acid present in the water phase and reemulsified within an aqueous phase of pectin−whey protein concentrate complexes showed EE about 88.3%, whereby EE was predominantly affected by the dispersed phase content of double NE and surfactant had the minimum influence (Assadpour et al 2016).…”

Lipid-based nanostructures as a strategy to enhance curcumin bioaccessibility: Behavior under digestion and cytotoxicity assessment

“…Ozturk, Argin, Ozilgen, and McClements (2014) also showed that lecithin NE exhibited some instability when subjected to high ionic strength and low pH. Similarly, other authors demonstrated that lecithin NE particle size increased after the gastric phase (Chang & McClements, 2016;Shu et al, 2018). Regarding SLN and NLC, both presented a particle size increase (p > 0.05) after the gastric phase from 145.3 ± 4.64 nm to 489.1 ± 215.11 nm and from 173.3 ± 7.52 nm to 524.5 ± 168.2 nm, respectively.…”