Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion.
Sessa, M., Tsao, R., Liu, R., Ferrari, G., and Donsì, F. (2011). "Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion.", Journal of Agricultural and Food Chemistry, 59(23), pp. 12352-12360. doi : 10.1021/jf2031346
Resveratrol was encapsulated in oil-in-water food-grade nanoemulsions of subcellular size, produced by high-pressure homogenization. Physicochemical stability was evaluated under accelerated aging (high temperature and UV light exposure), as well as during simulated gastrointestinal digestion. Antioxidant activity was assessed at different stages of digestion by chemical assays and by an improved cellular assay, to measure exclusively the residual activity of resveratrol that penetrated inside Caco-2 cells. Results showed that the nanoemulsions based on soy lecithin/sugar esters and Tween 20/glycerol monooleate were the most physically and chemically stable, in terms of mean droplet size (always <180 nm) and resveratrol loading, during both accelerated aging and gastrointestinal digestion. These formulations also exhibited the highest chemical and cellular antioxidant activities, which was comparable to unencapsulated resveratrol dissolved in DMSO, suggesting that nanoencapsulated resveratrol, not being metabolized in the gastrointestinal tract, can be potentially absorbed through the intestinal wall in active form.