Enhancement of the gut-retention time of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated Pickering emulsions. (March 2021)

• Record Type: Journal Article
• Authors: Jo, Myeongsu; Ban, Choongjin; Goh, Kelvin K.T.; Choi, Young Jin
• Is Part Of: Food hydrocolloids. Volume 112(2021)
• Publication Date: 2021-03
• Subjects: Resveratrol -- Pickering emulsion -- Starch nanocrystal -- Chitosan coating -- Mucoadhesive -- Bioaccessibility; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2020.106291
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: To enhance its gut health-promoting activity and bioaccessibility, resveratrol was loaded in emulsions stabilized by octenyl succinic anhydride-modified waxy maize starch nanocrystals and then coated with chitosan. Resveratrol loaded in > 0.1% chitosan-coated emulsions adhered more robustly onto porcine intestinal mucosa than did resveratrol powder (23-fold) and chitosan-uncoated emulsions (7-fold). Unlike chitosan-uncoated emulsions, chitosan-coated emulsions were stable during gastric digestion and slowly hydrolyzed in a small intestinal environment. After in vitro digestion, > 90% of the soluble fractions of resveratrol loaded in chitosan-coated and chitosan-uncoated emulsions were 14-fold greater than that of resveratrol powder. The findings suggest that the chitosan-coating can enhance both the gut-retention time of resveratrol and its bioavailability, resulting in prolonged bioactivity of non-oxidized resveratrol. Moreover, the colloidal stability of resveratrol-loaded and chitosan-coated emulsions was maintained for 2 months (pH 4; 25 °C). This study provides useful information to guide development of an effective oral delivery system for resveratrol. Graphical abstract: Image 1 Highlights: Resveratrol loaded in the starch crystal-stabilized and chitosan-coated emulsion. Chitosan-coating added to the Pickering emulsion prolonged cumulative resveratrol release. Chitosan-coating delayed the Pickering emulsion lipolysis in the in vitro small intestine. The emulsion improved resveratrol bioaccessibility and intestinal residence time. The emulsion remained stable for 2 months under acidic conditions.