Preparation and evaluation of astaxanthin‐loaded 2‐hydroxypropyl‐beta‐cyclodextrin and Soluplus® nanoparticles based on electrospray technology

Abstract

BACKGROUND Astaxanthin is a type of food‐derived active ingredient with antioxidant, antidiabetic and non‐toxicity functions, but its poor solubility and low bioavailability hinder further application in food industry. In the present study, through inclusion technologies, micellar solubilization and electrospray techniques, we prepared astaxanthin nanoparticles before optimizing the formulation to regulate the physical and chemical properties of micelles. We accomplished the preparation of astaxanthin nanoparticle delivery system based on single needle electrospray technology through use of 2‐hydroxypropyl‐β‐cyclodextrin and Soluplus® to improveme the release behavior of the nanocarrier. RESULTS Through this experiment, we successfully prepared astaxanthin nanoparticles with a particle size of approximately 80 nm, which was further verified with scanning electron microscopy and transmission electron microscopy. Furthermore, the encapsulation of astaxanthin molecules into the carrier nanoparticles was verified via the results of attenuated total reflectance intensity and X‐ray powder diffraction techniques. The in vitro release behavior of astaxanthin nanoparticles was different in media that contained 0.5% Tween 80 (pH 1.2, 4.5 and 6.8) buffer solution and distilled water. Also, we carried out a pharmacokinetic study of astaxanthin nanoparticles, in which it was observed that astaxanthin nanoparticle showed an effect of immediate release and significant improved bioavailability. CONCLUSION 2‐hydroxypropyl‐β‐cyclodextrin and Soluplus® were used in the present study as a hydrophilic nanocarrier that could provide a simple way of encapsulating natural function food with repsect to improving the solubility and bioavailability of poorly water‐soluble ingredients. © 2023 Society of Chemical Industry.

HA/PLA Composite Nanoparticles for Enhanced Oral Bioavailability of Capsaicin: Fabrication, Characterization and in vitro‐in vivo Evaluation

“…The pre-experimental animals were acclimatized to the laboratory environment for 5 days at a room temperature of 20-25 °C, during which they were fed with standard feed and free drinking water. After they were familiar with the environment, the rats were randomly divided into 2 groups with 6 rats in each group, [65][66][67] one group was intragastrically administered with a suspension of capsaicin in CMC-Na and the other was an aqueous suspension of HA/PLA composite nanoparticles at a dose of 90 mg/kg. [56] During blood collection, 0.3 mL of blood was taken at 0.25, 0.5, 1, 2, 4, 6, 8, 12, 24, 36, 48, 60, and 72 h after dosing, and was placed in the centrifuge tubes with 20 μL heparin.…”