Nano-encapsulation of Glabridin using enzymatically hydrolyzed sodium caseinate for improved bioavailability and...

Glabridin (Gla), a pyranoisoflavan, has diverse health benefits and significant applications in skincare due to its antioxidant, anti-inflammatory, anti-ageing, and UV-protective properties. This study aimed to enhance the entrapment efficiency of Gla by encapsulating it within enzymatically hydrolyzed sodium caseinate (Eh SC), showing 96.34 ± 0.24 % encapsulation efficiency. The successful incorporation of Gla into Eh SC@Gla nanoparticles was confirmed through FT-IR, XRD, and fluorescence spectroscopy. At the same time, the physical characterization by TEM, DLS, and PDI revealed uniformly spherical nanoparticles with an average diameter of about 120 nm. The enzymatically hydrolyzed Eh SC@Gla nanoparticles showed potent tyrosinase inhibitory activity and robust free radical scavenging abilities against DPPH and ABTS. At 32 μg/ml, they achieved 65 % DPPH and 99 % ABTS radical scavenging, outperforming free Gla (34 % and 17 %). Furthermore, Eh SC@Gla reduced B16 cell viability to 27.25 % while showing no toxicity to 3 T3 cells. It improved 3 T3 viability to 82.33 % under oxidative stress and lowered ROS levels by 1.69-fold. These nanoparticles showed selective cytotoxicity, strong intracellular antioxidant activity, and good biocompatibility. The current findings provide valuable insights for the development of advanced delivery systems and innovative formulations, and maximize the therapeutic and nutritional benefits of Gla across the skin care and cosmetics.