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Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility

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Abstract

Astaxanthin (AST) exerts biological activities that is potentially beneficial to human health, but its utilization as a nutraceutical in foods and supplements is currently limited by its low oral bioavailability. The influence of three long chain triglyceride (LCT) oils (flaxseed, olive and corn oil) on the bioaccessibility of AST encapsulated within oil-in-water nanoemulsions was evaluated using a simulated gastrointestinal tract (GIT) model. The microstructure and particle properties (size and charge) of all three nanoemulsions followed similar patterns in simulated mouth, stomach, and small intestinal regions, which were appreciably different from the control (no lipid). Moreover, all three nanoemulsions significantly increased the bioaccessibility of AST compared to the control, which was attributed to their ability to form mixed micelles that could solubilize the hydrophobic carotenoids. However, LCT type did have an impact on lipid digestion and carotenoid bioaccessibilty, with the final amount of free fatty acids (FFAs) released and bioaccessibility decreasing in the following order: olive oil > flaxseed oil > corn oil. These effects were attributed to the impact of FFA unsaturation and chain length on lipid digestion and micelle formation. The results of this study highlight the potential of nanoemulsions for enhancing AST bioavailability in functional foods and supplements.

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Acknowledgements

The author is grateful to the China Scholarship Council for the scholarship. This research was supported by Guangzhou Science and Technology Plan Project (201707010035), Natural Science Foundation of Guangdong Province (2017A030313150), and the National Natural Science Foundation of the People’s Republic of China (31401481). This material was also partly based upon work supported by the Cooperative State Research, Extension, Education Service, USDA, Massachusetts Agricultural Experiment Station (MAS00491) and USDA, NRI Grant (2013-03795).

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Authors and Affiliations

  1. Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, 510642, China

    Xiaojuan Liu, Han Liu & Yong Cao

  2. Department of Food Science, University of Massachusetts Amherst, Amherst, 01003, USA

    Xiaojuan Liu, Ruojie Zhang, David Julian McClements, Fang Li & Hang Xiao

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  1. Xiaojuan Liu
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  2. Ruojie Zhang
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  3. David Julian McClements
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  4. Fang Li
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  5. Han Liu
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  7. Hang Xiao
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Correspondence to Xiaojuan Liu or Hang Xiao.

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Liu, X., Zhang, R., McClements, D.J. et al. Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility. Food Biophysics 13, 412–421 (2018). https://doi.org/10.1007/s11483-018-9547-2

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  • DOI: https://doi.org/10.1007/s11483-018-9547-2

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