Abstract
Resveratrol is a well described phytochemical with bioactive properties that include antioxidant, anti-inflammatory and an affinity to reduce intra-ocular pressure efficiently. The present research describes a method of using ionic gelation using chitosan and polyethylene glycol (PEG) to construct nano-encapsulation of an oil-based blueberry extract, aimed at improving resveratrol bioavailability. Blueberry extract nanoparticles (NPs) were optimally constructed to have a particle size of 343.9 nm and an entrapment efficiency of 98.2% with a polydispersity index (PDI) of 0.231 and a zeta potential of 8.6 mv. Bioavailability accessed using in vitro digestion showed an increase up to 78.6% for resveratrol NP in the blueberry extract. Using differentiated Caco-2 cells, the cellular uptake and penetration of NPs displayed highest efficacy compared with free blueberry and blueberry in polyethylene glycol (PEG) (P < 0.05). This study demonstrated the potential of using chitosan/PEG to optimize assembly of NP to improve resveratrol bioavailability when formulated in an oil-based blueberry extract.
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