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Hydroxycinnamic acids loaded in lipid-core nanocapsules.

Giuseppe Granata1, Grazia M L Consoli1, Raffaella Lo Nigro2

  • 1Istituto Chimica Biomolecolare - C.N.R., Via Paolo Gaifami 18, 95126, Italy.

Food Chemistry
|December 31, 2017
PubMed
Summary
This summary is machine-generated.

Hydroxycinnamic acids (HAs) were encapsulated in biodegradable nanocapsules to enhance their delivery. These lipid-core nanocapsules protect HAs in the stomach and release them in the intestine for functional foods.

Keywords:
Bioactive polyphenolsHydroxycinnamic acidsLipid-core nanocapsulesNutraceuticalsPoly(ε-caprolactone)

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Area of Science:

  • Food Science
  • Nanotechnology
  • Biochemistry

Background:

  • Hydroxycinnamic acids (HAs) are bioactive polyphenols found in plants and diet.
  • HAs possess properties beneficial for preventing diseases linked to oxidative stress.
  • Their application in nutraceuticals is promising but limited by bioaccessibility.

Purpose of the Study:

  • To enhance the bioaccessibility of hydroxycinnamic acids (HAs).
  • To develop a delivery system for HAs using lipid-core nanocapsules (NCs).
  • To evaluate the stability and release profile of encapsulated HAs.

Main Methods:

  • Encapsulation of HAs in poly(ε-caprolactone) based lipid-core nanocapsules.
  • Characterization of HA-loaded nanocapsules (HA-NCs) for size, encapsulation efficiency, and stability.
  • In vitro assessment of HA release under simulated gastric and intestinal conditions.

Main Results:

  • HA-NCs exhibited a diameter of 224-253 nm with an encapsulation efficiency of 53-78%.
  • The nanocapsules demonstrated stability over a 30-day period.
  • In vitro tests confirmed HA preservation in simulated gastric fluid and release in simulated intestinal fluid.

Conclusions:

  • Biodegradable poly(ε-caprolactone) nanocapsules effectively encapsulate hydroxycinnamic acids.
  • The developed delivery system enhances HA stability and controls release for improved bioaccessibility.
  • This system holds potential for creating innovative functional foods with enhanced nutraceutical properties.