P. ThiengkaewS. ThanitwatthanasakS. SrisalaB. JittorntrumR. ChunhabunditP. ChitprasertRamathibodi HospitalKasetsart UniversityFaculty of Medicine Ramathibodi Hospital, Mahidol University2022-08-042022-08-042021-07-30Food Chemistry. Vol.351, (2021)18737072030881462-s2.0-85101636971https://repository.li.mahidol.ac.th/handle/20.500.14594/75621Mangiferin-loaded nanobilosomes (MGF-NBSs) were developed using microfluidic-based techniques to improve aqueous solubility, digestive stability, and cellular antioxidant activity (CAA) of mangiferin. Preliminary experiments showed that optimal formation conditions were 5:1 aqueous (water) to solvent (ethanol) phase ratio and 85 mL/min total flow rate. Further optimization using response surface methodology provided the optimal formulation (200 mg encapsulant consisting of 90.91% phosphatidylcholine and 9.09% sodium glycocholate, and 25.89 mg mangiferin), achieving 9.25% mangiferin loading and 80.65% encapsulation efficiency. Mono-dispersed MGF-NBSs with an average size of around 48.14 nm and zeta potential of −30.1 mV were obtained. FTIR and DSC results confirmed the successful encapsulation of mangiferin into the nanobilosomes and revealed interactions among the components. MGF-NBSs showed a 7-fold increase in the aqueous solubility compared with non-encapsulated mangiferin. CAA of MGF-NBSs in Caco-2 cells was 2 times higher than that of mangiferin and the in vitro digestive stability was improved.Mahidol UniversityAgricultural and Biological SciencesChemistryArticleSCOPUS10.1016/j.foodchem.2021.129315