Publication: Development of chrysin loaded oil-in-water nanoemulsion for improving bioaccessibility
Issued Date
2021-08-01
Resource Type
ISSN
23048158
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2-s2.0-85113400252
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Mahidol University
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SCOPUS
Bibliographic Citation
Foods. Vol.10, No.8 (2021)
Suggested Citation
Pisamai Ting, Wanwisa Srinuanchai, Uthaiwan Suttisansanee, Siriporn Tuntipopipat, Somsri Charoenkiatkul, Kemika Praengam, Boonrat Chantong, Piya Temviriyanukul, Onanong Nuchuchua Development of chrysin loaded oil-in-water nanoemulsion for improving bioaccessibility. Foods. Vol.10, No.8 (2021). doi:10.3390/foods10081912 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/75606
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Title
Development of chrysin loaded oil-in-water nanoemulsion for improving bioaccessibility
Abstract
Chrysin (5,7-dihydroxyflavone) is a remarkable flavonoid exhibiting many health-promoting activities, such as antioxidant, anti-inflammatory, and anti-Alzheimer’s disease (AD). Nevertheless, chrysin has been addressed regarding its limited applications, due to low bioaccessibility. There-fore, to improve chrysin bioaccessibility, a colloidal delivery system involving nanoemulsion was developed as chrysin nanoemulsion (chrysin-NE) using an oil-in-water system. Our results show that chrysin can be loaded by approximately 174.21 µg/g nanoemulsion (100.29 ± 0.53% w/w) when medium chain triglyceride (MCT) oil was used as an oil phase. The nanocolloidal size, polydispersity index, and surface charge of chrysin-NE were approximately 161 nm, 0.21, and −32 mV, respectively. These properties were stable for at least five weeks at room temperature. Furthermore, in vitro chrysin bioactivities regarding antioxidant and anti-AD were maintained as pure chrysin, suggest-ing that multistep formulation could not affect chrysin properties. Interestingly, the developed chrysin-NE was more tolerant of gastrointestinal digestion and significantly absorbed by the human intestinal cells (Caco-2) than pure chrysin. These findings demonstrate that the encapsulation of chrysin using oil-in-water nanoemulsion could enhance the bioaccessibility of chrysin, which might be subsequently applied to food and nutraceutical industries.