Abstract
This study was designed to co-load hydrophilic arbutin and hydrophobic coumaric acid in nano-sized multi-phase emulsion (W/O/W) using hydrocolloids and examined for its various stability and bioaccessibility parameters. The creaming stability and sensory evaluation of emulsion in Lactobacillus beverage and its release kinetics in simulated oral and gastrointestinal conditions were also studied. Results revealed that multi-phase emulsion exhibited small particle size and low polydispersity index with high zeta potential. Higher encapsulation efficiency was also observed. Moreover, the multi-phase emulsion showed good storage stability under different conditions. The multi-phase emulsion also showed controlled release of arbutin and coumaric acid in simulated conditions with increasing bioaccessibility. Stability of these compounds under unfavorable conditions was also found to be increased. Moreover, high creaming stability and sensory evaluation score of the multi-phase emulsion suggested that the formulation was capable of retaining arbutin and coumaric acid in Lactobacillus beverage without affecting its sensory properties. These results indicated that the multi-phase nano-emulsion (W/O/W) could effectively co-deliver hydrophilic arbutin and hydrophobic coumaric acid and thus could be a novel delivery method for increasing bioaccessibility of these nutraceutically important phenolic compounds.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
