Bigels as capsaicin and gallic acid co-delivery systems: Controlled release and enhanced bioavailability

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-03-26 DOI:10.1111/1750-3841.70147

Xinyao Wang, Hui Tang, Mengjuan Chen, Lingzhi Wu, Jingjing Liu, Yang Liu, Keying Qin, Shenghua Ding, Rongrong Wang, Liwen Jiang

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引用次数: 0

Abstract

With the evolving lifestyles and diets, natural bioactives with excellent nutritional value and specific health benefits are attracting increased attention. In this study, a bigel constructed by glycerol monolaurate (GML) and low acyl gellan gum (LA) was used as the co-delivery system to protect capsaicin (CAP) and gallic acid (GA). The results showed that CAP and GA in bigel exhibited higher stability than free ones. After 12 days at 4°C, the retention rates of CAP and GA in bigel were 71.13% and 83.34%, respectively, which increased by about 25.91% and 49.32% compared to that of free ones. In vitro digestion showed that the bigel exhibited significant controlled and sustained-release effects on CAP and GA. At the end of simulated intestinal digestion, >40% and 30% of CAP and GA were still not released from bigel. In the Caco-2 cell monolayers model, CAP and GA are mainly absorbed and transported by passive diffusion, and their bioavailabilities were increased by 1.35- and 1.77-fold compared to individually entrapped systems. Therefore, the stability and bioavailability of CAP and GA can be improved by co-encapsulating with GML-LA bigel.

Practical Application

Capsaicin (CAP) and gallic acid (GA) have multiple activities and are excellent bioenhancers. However, they are averse to application due to their low bioavailability. Bigel is an excellent co-delivery system that can effectively improve their bioavailabilities. In our previous study, based on monolaurate glycerides and low acyl gellan gum, a bigel with excellent properties was developed. This study further explored the effects of bigel on the stability, digestive release behavior and bioavailability of CAP and GA. Compared to free CAP and GA, bigel significantly improved their stability, achieved controlled release effects, and increased the bioavailability by 1.35 and 1.77 times, respectively. It provides a new perspective for the development of new functional foods.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.