In Vitro Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil–Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and Quercetin

• DOI: 10.1021/acs.jafc.0c07578
• Publication Date: 2021-03-10T20:21:44Z
• Authors: Hualu Zhou; Bingjing Zheng; David Julian McCl...
• Keywords: Curcumin; 0404 agricultural biotechnology; Resveratrol; Biological Availability; Humans; Polyphenols; Water; Emulsions; Quercetin; 04 agricultural and veterinary sciences

Many lipophilic polyphenols have low bioavailability because of their poor solubility and chemical stability within the human gut. The encapsulation these digestible lipid droplets can improve stability. However, there is currently a understanding how molecular physicochemical properties specific impact characteristics. In this study, factors influencing different (curcumin, resveratrol, quercetin) under simulated gastrointestinal conditions were examined when they delivered in form soybean oil-in-water nanoemulsions containing quillaja saponin-coated (d32 ≈ 0.15 μm; ζ = −63 mV; pH 5). loaded into using pH-driven method, which based on pH-dependent electrical charge, oil–water partitioning, water-solubility molecules. efficiency all three was relatively high (75–87%). (i.e., % remaining after exposure to conditions) differed considerably: quercetin (44%), curcumin (92%), resveratrol (100%). This effect mainly attributed lower logD value (2.17) than those (3.39) (4.12). As result, fraction (>50%) located aqueous fluids, where it would be more prone degradation or precipitation. solubilized fluids (bioaccessibility) followed trend: (57%) < (73%) (76%). instability and/or binding with other molecules intestinal conditions. These results provide useful information for designing nanoemulsion-based delivery systems efficacy polyphenols.