Abstract
Synergistic bioactivity of dietary polyphenols can enhance functional food development to prevent chronic diseases like cancer. In this study, physicochemical properties and cytotoxicity of curcumin and quercetin co-encapsulated in shellac nanocapsules at different mass ratios were investigated and compared to nanocapsules with one polyphenol and their unencapsulated counterparts. At curcumin and quercetin mass ratio of 4:1, encapsulation efficiency was approximately 80% for both polyphenols, and the nanocapsules showed the highest synergistic antioxidant properties and cytotoxicity for HT-29 and HCT-116 colorectal cancer cells. The nanocapsules had discrete structures smaller than 50nm and remained stable during 4-week refrigerated storage, and the encapsulated polyphenols were amorphous. After simulated digestions, 48% of the encapsulated curcumin and quercetin were bioaccessible, the digesta retained nanocapsule structures and cytotoxicity, and the cytotoxicity was higher than nanocapsules with only one polyphenol and free polyphenol controls. This study provides insights on utilizing multiple polyphenols as promising anti-cancer agents.
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