Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지
DOI QR코드

DOI QR Code

Preparation and Characterization of Resveratrol Nanoemulsions Stabilized by Self-assembly and Complex Coacervation Consisting of Sodium Alginate, Chitosan, and β-Cyclodextrin

  • Choi, Ae-Jin (Functional Food & Nutrition Division, National Institute of Agricultural Sciences) ;
  • Jo, Younghee (Research Group of Bioprocess Engineering, Korea Food Research Institute) ;
  • Cho, Yong-Jin (Research Group of Bioprocess Engineering, Korea Food Research Institute) ;
  • Kim, Tae-Eun (Research Group of Bioprocess Engineering, Korea Food Research Institute) ;
  • Kim, Chong-Tai (Research Group of Bioprocess Engineering, Korea Food Research Institute)
  • Received : 2017.03.10
  • Accepted : 2017.07.22
  • Published : 2017.08.31
⟨ Previous Next ⟩

Abstract

Resveratrol was incorporated into various combinations of single- and double-layer nanoemulsions, prepared by self-assembly emulsification and complex coacervation with chitosan, alginate, and ${\beta}$-cyclodextrin, respectively. Resveratrol nanoemulsions were composed of medium-chain trigacylglycerols (MCTs), $Tween^{(R)}$ 80, water, chitosan, alginate, and ${\beta}$-cyclodextrin. The corresponding mixtures were formulated for the purpose of being used as a nutraceutical delivery system. Resveratrol nanoemulsions were obtained with particle sizes of 10-800 nm, with the size variation dependent on the emulsification parameters including the ratio of aqueous phase and surfactant ratio. Resveratrol nanoemulsions were characterized by evaluating particle size, zeta-potential value, stability, and release rate. There were no significant changes in particle size and zeta-potential value of resveratrol nanoemulsions during storage for 28 days at $25^{\circ}C$. The stability of resveratrol in the double-layer nanoemulsions complexed with chitosan or ${\beta}$-cyclodextrin was higher, compared with the single-layer nanoemulsions.

Keywords

Acknowledgement

Supported by : Korea Food Research Institute

References

  1. Caddeo C, Teskac K, Sinico C, Kristl J. 2008. Effect of resveratrol incorporated in liposomes on proliferation and UV-B protection of cells. Int. J. Pharm. 336: 183-191.
  2. Cho YJ, Kim CJ, Kim NS, Kim CT, Park B. 2008. Some cases in applications of nanotechnology to food and agricultural systems. Biochip. J. 2: 183-185.
  3. Choi AJ, Kim CJ, Cho YJ, Hwang JK, Kim CT. 2008. Solubilization of capsaicin and its nanoemulsion formation in the sonication and self assembly methods. In: Proceeding of Nano Science & Technology Institute. June 1-5, Boston, USA, p. 61.
  4. Choi AJ, Kim CJ, Cho YJ, Hwang JK, Kim CT. 2009. Effects of surfactants on the formation and stability of capsaicinloaded nanoemulsions. Food Sci. Biotechnol. 18: 1161-1172.
  5. Das S, Ng KY. 2010. Colon-specific delivery of resveratrol: Optimization of multi-particulate calcium-pectinate carrier. Int. J. Pharm. 385: 20-28. https://doi.org/10.1016/j.ijpharm.2009.10.016
  6. Frankel EN, Waterhouse AL, Kinsella JE. 1993. Inhibition of human DHL oxidation by resveratrol. Lancet. 341: 1103-1104.
  7. Fremont L. 2000. Minireview: biological effects of resveratrol. Life Sci. 66: 663-673. https://doi.org/10.1016/S0024-3205(99)00410-5
  8. Garti N, Spernath A, Aserin A, Lutz R. 2005. Nano-sized selfassemblies of nonionic surfactant as solubilization reservoirs and microreactors for food system. Soft Matter. 1: 206-218. https://doi.org/10.1039/b506233k
  9. Hung CF, Chen JK, Liao MH, Lo HM, Fang JY. 2006. Development and evaluation of emulsion-liposome blends for resveratrol delivery. J. Nanosci. Nanotechnol. 6: 2950-2958. https://doi.org/10.1166/jnn.2006.420
  10. Hung CF, Fang CL, Liao MH, Fang JY. 2007. The effect of oil components on the physicochemical properties and drug delivery of emulsions: Tocol emulsion versus lipid emulsion. Int. J. Pharm. 335: 193-202. https://doi.org/10.1016/j.ijpharm.2006.11.016
  11. Jang M, Cai L, Udeani GO, Slowing KV, Thomas CF, Beecher CWW. 1997. Cancer chemopreventive activity of resveratrol, a natural product derived from grapes. Science 275: 218-220. https://doi.org/10.1126/science.275.5297.218
  12. Jeukendrup AE, Aldred S. 2004. Fat supplementation, health and endurance performance. Nutrition 20: 678-688. https://doi.org/10.1016/j.nut.2004.04.018
  13. Kim CT, Cho YJ, Kim N, Kim CJ. 2009. The use of nanotechnology in functional food product development. Int. Rev. Food Sci. Technol. 1: 48-53.
  14. Kim CT, Choi AJ, Kim CJ, Cho YJ. 2008. Preparation of food nanoemulsions containing bioactive ingredients and its application for use as nutraceutical delivery system. In: Proceeding of 6th International Nanotech Symposium & Exhibition. August 27-29, Ilsan, Korea, p.231.
  15. Kim CT, Karin S. 2008. Nano- and microtechnology for emulsification. Food Sci. Technol. 22: 19-22.
  16. Lawrence MJ, Ress GD. 2000. Microemulsion-based media as novel drug delivery systems. Adv. Drug Deliv. Rev. 45: 89-121. https://doi.org/10.1016/S0169-409X(00)00103-4
  17. Nielloud F, Marti-Mestres G. 2000. Suspension Formulation. In: Pharmaceutical emulsions and suspensions. Swarbrick J. (eds). AAI press, Inc., Wilmington, NC, USA, pp.156-157.
  18. Peng H, Xiong H, Li J, Xie M, Liu Y, Bai C, Chen L. 2010. Vanillin cross-linked chitosan microspheres for controlled release resveratrol. Food Chem. 121: 23-28. https://doi.org/10.1016/j.foodchem.2009.11.085
  19. Pinto MC, Garcia-Barrato JA, Macias P. 1999. Resveratrol is a potent inhibitor of the dioxigenase activity of lipoxygenase. J. Agric. Food Chem. 47: 4842-4846. https://doi.org/10.1021/jf990448n
  20. Seo SB, Toshio K. 2002. Preparation of water soluble chitosan blendmer and their application to removal of heavy metal ions from wastewater. Macromol. Res. 10: 103-107. https://doi.org/10.1007/BF03218298
  21. Sessa M, Balestrieri ML, Ferrari G, Servillo L, Castaldo D, D'Onofrio N, Donsi F, Tsao R. 2014. Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems. Food Chem. 147: 42-50. https://doi.org/10.1016/j.foodchem.2013.09.088
  22. Shi G, Rao L, Yu H, Xiang H, Yang H, Ji R. 2008. Stabilization and encapsulation of photosensitive resveratrol within yeast cell. Int. J. Pharm. 349: 83-93. https://doi.org/10.1016/j.ijpharm.2007.07.044
  23. Traul KA, Driedger A, Ingle DL, Nakhasi D. 2000. Review of the toxicology properties of medium-chain triglycerides. Food Chem. Toxicol. 38, 79-98. https://doi.org/10.1016/S0278-6915(99)00106-4
  24. Wang L, Mutch KJ, Eastoe J, Heenan RK, Dong J. 2008. Nanoemulsions prepared by a two-step low-energy process. Langmuir. 24: 6092-6099. https://doi.org/10.1021/la800624z
  25. Zupancic P, Lavric Z, Kristl J. 2015. Stability and solubility of trans-resveratrol are strongly influenced by pH and temperature. Eur. J. Pharm. Biopharm. 93: 196-204. https://doi.org/10.1016/j.ejpb.2015.04.002