Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification

Food Chemistry

Volumn 167, Issue , 2015, Pages 205-212

  Davidov Pardo, Gabriel ^a   McClements, David Julian ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Delivery systems; Grape seed oil; Grape skin extract; Low energy methods; Nanoemulsions; Resveratrol; Spontaneous emulsification

Indexed keywords

CHEMICAL STABILITY; CITRUS FRUITS; DROP FORMATION; EMULSIFICATION; OILS AND FATS;

DELIVERY SYSTEMS; GRAPE SEED OIL; GRAPE SKIN; LOW-ENERGY METHODS; NANO-EMULSIONS; SPONTANEOUS EMULSIFICATION;

RESVERATROL;

GRAPE SEED EXTRACT; GRAPE SEED OIL; LIPID EMULSION; NUTRACEUTICAL; RESVERATROL; SURFACTANT; UNCLASSIFIED DRUG; VEGETABLE OIL; EMULSION; STILBENE DERIVATIVE;

ARTICLE; DRUG DELIVERY SYSTEM; GRAPE; LIMIT OF QUANTITATION; LOW ENERGY RADIATION; MICROFLUIDICS; NANOEMULSION; NANOENCAPSULATION; NANOFABRICATION; NONHUMAN; NUTRACEUTICAL DELIVERY SYSTEM; PARTICLE SIZE; SOLUBILITY; SUN EXPOSURE; ULTRAVIOLET RADIATION; ANALYSIS; CHEMISTRY; DIET SUPPLEMENTATION; EMULSION; PLANT SEED; VITIS;

DIETARY SUPPLEMENTS; EMULSIONS; SEEDS; STILBENES; VITIS;

EID: 84904651099     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.082     Document Type: Article

References (40)

1. M.M. Alam, K. Ushiyama, and K. Aramaki Phase behavior, formation, and rheology of cubic phase and related gel emulsion in Tween80/water/oil systems Journal of Oleo Science 58 7 2009 361 367
2. N.E.G. Alves Studies on mechanistic role of natural bioactive compounds in the management of obesity an overview Open Nutraceuticals Journal 5 1 2012 193
3. S.V. Biradar, R.S. Dhumal, and A. Paradkar Rheological investigation of self-emulsification process Journal of Pharmacy and Pharmaceutical Sciences 12 1 2009 17 31
4. B. Catalgol, S. Batirel, Y. Taga, and N.K. Ozer Resveratrol: French paradox revisited Frontiers in Pharmacology 3 2012
5. K. Chira, J. Suh, C. Saucier, and P. Teissèdre Les polyphénols du raisin Phytothérapie 6 2 2008 75 82
6. Donsi, F., Sessa, M., Mediouni, H., Mgaidi, A., & Ferrari, G. (2011). Encapsulation of bioactive compounds in nanoemulsion-based delivery systems. In G. Saravacos, P. Taoukis, M. Krokida, V. Karathanos, H. Lazarides, N. Stoforos, et al. (Eds.), 11th International congress on engineering and food (Vol. 1, pp. 1666-1671), Athens, Greece: Cosmoware.
7. B. Fauconneau, P. WaffoTeguo, F. Huguet, L. Barrier, A. Decendit, and J.M. Merillon Comparative study of radical scavenger and antioxidant properties of phenolic compounds from Vitis vinifera cell cultures using in vitro tests Life Sciences 61 21 1997 2103 2110
8. Y. Hemar, L.J. Cheng, C.M. Oliver, L. Sanguansri, and M.A. Augustin Encapsulation of resveratrol using water-in-oil-in-water double emulsions Food Biophysics 5 2 2010 120 127
9. C.-F. Hung, J.-K. Chen, M.-H. Liao, H.-M. Lo, and J.-Y. Fang Development and evaluation of emulsion-liposome blends for resveratrol delivery Journal of Nanoscience and Nanotechnology 6 9-1 2006 2950 2958
10. T.I. Lafka, V. Sinanoglou, and E.S. Lazos On the extraction and antioxidant activity of phenolic compounds from winery wastes Food Chemistry 104 3 2007 1206 1214
11. Y.-K. Lee, S.-I. Ahn, and H.-S. Kwak Optimizing microencapsulation of peanut sprout extract by response surface methodology Food Hydrocolloids 30 1 2013 307 314
12. Y. Li, J. Zheng, H. Xiao, and D.J. McClements Nanoemulsion-based delivery systems for poorly water-soluble bioactive compounds: Influence of formulation parameters on polymethoxyflavone crystallization Food Hydrocolloids 27 2 2012 517 528
13. M. Matos, G. Gutiérrez, J. Coca, and C. Pazos Preparation of water-in-oil-in-water (W1/O/W2) double emulsions containing trans-resveratrol Colloids and Surfaces A: Physicochemical and Engineering Aspects (0) 2013
14. D.J. McClements Food emulsions: Principles, practice, and techniques 2005 CRC PressINC
15. D.J. McClements Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems Advances in Colloid and Interface Science 174 2012 1 30
16. D.J. McClements, E.A. Decker, and J. Weiss Emulsion-based delivery systems for lipophilioc bioactive components Journal of Food Science 72 8 2007 R109 R124
17. D.J. McClements, L. Henson, L.M. Popplewell, E.A. Decker, and S. Jun Choi Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils Journal of Food Science 77 1 2012 C33 C38
18. D.J. McClements, and J. Rao Food-grade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity Critical Reviews in Food Science and Nutrition 51 4 2011 285 330
19. D. Nemen, and E. Lemos-Senna Preparation and characterization of resveratrol-loaded lipid-based nanocarriers for cutaneous administration Quimica Nova 34 3 2011 408 413
20. A.R. Neves, M. Lucio, S. Martins, J.L.C. Lima, and S. Reis Novel resveratrol nanodelivery systems based on lipid nanoparticles to enhance its oral bioavailability International Journal of Nanomedicine 8 2013 177 187
21. F. Ostertag, J. Weiss, and D.J. McClements Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion Journal of Colloid and Interface Science 388 1 2012 95 102
22. K.R. Patel, E. Scott, V.A. Brown, A.J. Gescher, W.P. Steward, and K. Brown Clinical trials of resveratrol Annual New York Academy of Science 1215 2011 161 169
23. H. Pool, S. Mendoza, H. Xiao, and D.J. McClements Encapsulation and release of hydrophobic bioactive components in nanoemulsion-based delivery systems: Impact of physical form on quercetin bioaccessibility Food & Function 4 1 2013 162 174
24. C. Qian, E.A. Decker, H. Xiao, and D.J. McClements Nanoemulsion delivery systems: Influence of carrier oil on beta-carotene bioaccessibility Food Chemistry 135 3 2012 1440 1447
25. J.J. Rao, E.A. Decker, H. Xiao, and D.J. McClements Nutraceutical nanoemulsions: Influence of carrier oil composition (digestible versus indigestible oil) on -carotene bioavailability Journal of the Science of Food and Agriculture 93 13 2013 3175 3183
26. J.J. Rao, and D.J. McClements Formation of flavor oil microemulsions, nanoemulsions and emulsions: Influence of composition and preparation method Journal of Agricultural and Food Chemistry 59 9 2011 5026 5035
27. J.J. Rao, and D.J. McClements Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability Food Hydrocolloids 29 2 2012 326 334
28. J.J. Rao, and D.J. McClements Impact of lemon oil composition on formation and stability of model food and beverage emulsions Food Chemistry 134 2 2012 749 757
29. C. Rius, M. Abu-Taha, C. Hermenegildo, L. Piqueras, J.M. Cerda-Nicolas, and A.C. Issekutz et al. Trans- but not cis-resveratrol impairs angiotensin-II-mediated vascular inflammation through inhibition of NF-kappa B activation and peroxisome proliferator-activated receptor-gamma upregulation Journal of Immunology 185 6 2010 3718 3727
30. C. Rodríguez-Abreu, M. García-Roman, and H. Kunieda Rheology and dynamics of micellar cubic phases and related emulsions Langmuir 20 13 2004 5235 5240
31. A.H. Saberi, Y. Fang, and D.J. McClements Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification Journal of Colloid and Interface Science 391 2013 95 102
32. R.C. Santana, F.A. Perrechil, and R.L. Cunha High- and low-energy emulsifications for food applications: A focus on process parameters Food Engineering Reviews 5 2 2013 107 122
33. SciFinder. (2013). Resveratrol CAS 501-36-0. In: < https://SciFinder.cas.org >: American Chemical Society.
34. M. Sessa, R. Tsao, R.H. Liu, G. Ferrari, and F. Donsi Evaluation of the stability and antioxidant activity of nanoencapsulated resveratrol during in vitro digestion Journal of Agricultural and Food Chemistry 59 23 2011 12352 12360
35. G. Spigno, F. Donsì, D. Amendola, M. Sessa, G. Ferrari, and D.M. De Faveri Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste Journal of Food Engineering 114 2 2013 207 214
36. S. Tcholakova, N.D. Denkov, D. Sidzhakova, I.B. Ivanov, and B. Campbell Interrelation between drop size and protein adsorption at various emulsification conditions Langmuir 19 14 2003 5640 5649
37. B.C. Trela, and A.L. Waterhouse Resveratrol: Isomeric molar absorptivities and stability Journal of Agricultural and Food Chemistry 44 5 1996 1253 1257
38. T. Walle, F. Hsieh, M.H. DeLegge, J.E. Oatis Jr., and U.K. Walle High absorption but very low bioavailability of oral resveratrol in humans Drug Metabolism and Disposition 32 12 2004 1377 1382
39. T.J. Wooster, M. Golding, and P. Sanguansri Impact of oil type on nanoemulsion formation and Ostwald ripening stability Langmuir 24 22 2008 12758 12765
40. J. Yu, and M. Ahmedna Functional components of grape pomace: Their composition, biological properties and potential applications International Journal of Food Science & Technology 48 2 2013 221 237