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Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols

Hualu Zhoua, Bingjing Zhengb, David Julian McClementsb,c()
Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA 30223, USA
Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China

Peer review under responsibility of Tsinghua University Press.

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Highlights

• Three pH-driven protocols for encapsulating multiple polyphenols were developed.

• These methods differ in the approach used for incorporating the different polyphenols.

• Each method had advantages and disadvantages depending on its design.

• The optimum method can be selected based on polyphenol characteristics.

• All three methods produced polyphenol-nanoemulsions with similar gastrointestinal fates.

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Abstract

Simple but effective methods are required to incorporate multiple bioactive polyphenols into delivery systems to increase their dispersibility, stability and bioavailability. We developed and tested three pH-driven protocols for creating nanoemulsions loaded with multiple lipophilic polyphenols. These protocols differed in how the different polyphenols were incorporated into the nanoemulsions. The impact of these three methods on the formation, properties, and gastrointestinal fate of nanoemulsions loaded with curcumin, resveratrol, and quercetin was investigated. The three methods produced nanoemulsions with similar initial particle properties: droplet diameters (0.15, 0.16, and 0.15 μm) and zeta-potentials (–59, –58, and –58 mV), respectively. However, the average encapsulation efficiencies (82%, 88%, and 61%), gastrointestinal stabilities (83%, 97%, and 29%) and bioaccessibilities (77%, 90%, and 73%) for curcumin, resveratrol, and quercetin were somewhat different. In particular, more quercetin degradation occurred using the approach that held it under alkaline conditions for extended periods. In general, the pH-driven method provides researchers with a versatile approach of incorporating multiple polyphenols with different characteristics into functional food and beverages using a simple and inexpensive method.

Keywords

PolyphenolspH-Driven encapsulationNanoemulsionsGastrointestinal fateFunctional foods

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Food Science and Human Wellness
Volume 13 Issue 4,
July 2024
Pages 1943-1950
DOI: 10.26599/FSHW.2022.9250161
Cite this article:
Zhou H, Zheng B, McClements DJ. Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols. Food Science and Human Wellness, 2024, 13(4): 1943-1950. https://doi.org/10.26599/FSHW.2022.9250161
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