Abstract
AbstractXanthohumol (XN) exhibits numerous physiological activities, yet its instability and proneness to degradation limit its use. Microemulsions, noted for effective drug solubilization and delivery, have been employed to enhance XN's stability and bioavailability in functional beers, using sophorolipids (SL) and Tween 80 (T80) as surfactants. Our development of T80‐ME and T80‐SL‐ME stabilized XN, as confirmed by reduced degradation in high‐performance liquid chromatography analysis and kinetic modeling. We established in vitro release and in vivo pharmacokinetic models, demonstrating improved outcomes with XN‐enriched beer. Our study also assessed total phenols, flavonoids, and antiaging effects in the beer. The formulation minimally affected beer's physicochemical properties, including pH, turbidity, and bitterness. Notably, XN's bioavailability in beer improved 1.79‐ to 7.33‐fold, underscoring microemulsion technology's role in enhancing XN absorption and metabolism. We analyzed the sensory flavor impact of SL biosurfactants in beer, finding them acceptable to consumers. This study highlights microemulsions' potential in elevating functional beer's nutritive value and applications.
Published Version
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