Impact of emulsifiers for the nanoencapsulation with maltodextrin of cannabis oil by spray drying on the physicochemical properties and bioaccessibility of cannabinoids

• DOI: 10.1039/d2fo01591a
• Publication Date: 2022-09-01T13:42:09Z
• Authors: Camille Lajoie; Alain Doyen; Perrine Feutry; Diane Gagnon; Guillaume Brisson
• Keywords: Maltodextrin; Whey protein isolate; Nutraceutical

Our study aimed to investigate the impact of various emulsifiers, namely whey protein isolate (WPI), soy (SPI), and Tween 80 (Tw), on their ability encapsulate cannabis oil with maltodextrin as wall material. The physicochemical properties powder, stability cannabinoids, bioaccessibility during static in vitro digestion were examined. average diameter fat globules liquid nanoemulsions was 170, 259, 95 nm for WPI, SPI, Tw, respectively. encapsulation efficiency high emulsifiers (>95%) compared Tw (∼16%). Upon powder reconstitution water, emulsified droplets remained stable WPI (176 nm); however, higher globule size (diameters 346 210 nm) observed SPI powders, All powders had solubility (>97%). peroxide value (PV) showed nearly a fourfold increase extracted from than initial PV bulk (5.2 mEq). However, UPLC-TUV analysis main cannabinoids (CBD, THC, CBN) indicated that there is no significant difference between formulations oil, except lower Tw. model results (∼53%) proteins (WPI ∼ 7% 10%). These findings suggest used spray drying nanoencapsulation have an cannabinoid bioaccessibility, highlighting importance choosing adequate emulsifiying agents optimal oral delivery.