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Preservation of the Antioxidant Capacity of Resveratrol via Encapsulation in Niosomes

Resveratrol (RSV) is a natural polyphenol which produces several benefits to human health, being the trans-isomer the most bioactive. However, its systemic absorption is limited due to its low water solubility, that reduces the oral bioavailability, and its chemical instability (owing to the trans-c...

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Autores principales: Machado, Noelia D., Gutiérrez, Gemma, Matos, María, Fernández, Mariana A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147147/
https://www.ncbi.nlm.nih.gov/pubmed/33946473
http://dx.doi.org/10.3390/foods10050988
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author Machado, Noelia D.
Gutiérrez, Gemma
Matos, María
Fernández, Mariana A.
author_facet Machado, Noelia D.
Gutiérrez, Gemma
Matos, María
Fernández, Mariana A.
author_sort Machado, Noelia D.
collection PubMed
description Resveratrol (RSV) is a natural polyphenol which produces several benefits to human health, being the trans-isomer the most bioactive. However, its systemic absorption is limited due to its low water solubility, that reduces the oral bioavailability, and its chemical instability (owing to the trans-cis RSV isomer conversion upon light irradiation). Thus, encapsulation of this bioactive compound is required to protect it from destructive environmental conditions. Here, trans-RSV was encapsulated in food grade nanovesicles formed by Tween 80 and Span 80, with or without the addition of dodecanol (Dod) as membrane stabilizer. The size and shape of niosomes were evaluated by microscopy (TEM) and light scattering. RSV was successfully encapsulated in the vesicular systems (49–57%). The effect of Dod in the membrane bilayer was evaluated on the RSV in vitro release experiments under simulated gastrointestinal conditions. The total antioxidant capacity of the encapsulated polyphenol was measured using radicals’ assays (DPPH and ABTS). The niosomes were able to maintain almost the total antioxidant capacity of encapsulated RSV, also preserved the ~85% of trans-RSV, thus offering considerable protection against high energy irradiation. These results make these systems suitable for different applications, particularly for photosensitive compounds.
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spelling pubmed-81471472021-05-26 Preservation of the Antioxidant Capacity of Resveratrol via Encapsulation in Niosomes Machado, Noelia D. Gutiérrez, Gemma Matos, María Fernández, Mariana A. Foods Article Resveratrol (RSV) is a natural polyphenol which produces several benefits to human health, being the trans-isomer the most bioactive. However, its systemic absorption is limited due to its low water solubility, that reduces the oral bioavailability, and its chemical instability (owing to the trans-cis RSV isomer conversion upon light irradiation). Thus, encapsulation of this bioactive compound is required to protect it from destructive environmental conditions. Here, trans-RSV was encapsulated in food grade nanovesicles formed by Tween 80 and Span 80, with or without the addition of dodecanol (Dod) as membrane stabilizer. The size and shape of niosomes were evaluated by microscopy (TEM) and light scattering. RSV was successfully encapsulated in the vesicular systems (49–57%). The effect of Dod in the membrane bilayer was evaluated on the RSV in vitro release experiments under simulated gastrointestinal conditions. The total antioxidant capacity of the encapsulated polyphenol was measured using radicals’ assays (DPPH and ABTS). The niosomes were able to maintain almost the total antioxidant capacity of encapsulated RSV, also preserved the ~85% of trans-RSV, thus offering considerable protection against high energy irradiation. These results make these systems suitable for different applications, particularly for photosensitive compounds. MDPI 2021-04-30 /pmc/articles/PMC8147147/ /pubmed/33946473 http://dx.doi.org/10.3390/foods10050988 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Machado, Noelia D.
Gutiérrez, Gemma
Matos, María
Fernández, Mariana A.
Preservation of the Antioxidant Capacity of Resveratrol via Encapsulation in Niosomes
title Preservation of the Antioxidant Capacity of Resveratrol via Encapsulation in Niosomes
title_full Preservation of the Antioxidant Capacity of Resveratrol via Encapsulation in Niosomes
title_fullStr Preservation of the Antioxidant Capacity of Resveratrol via Encapsulation in Niosomes
title_full_unstemmed Preservation of the Antioxidant Capacity of Resveratrol via Encapsulation in Niosomes
title_short Preservation of the Antioxidant Capacity of Resveratrol via Encapsulation in Niosomes
title_sort preservation of the antioxidant capacity of resveratrol via encapsulation in niosomes
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147147/
https://www.ncbi.nlm.nih.gov/pubmed/33946473
http://dx.doi.org/10.3390/foods10050988
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