Improving resveratrol bioavailability using water-in-oil-in-water (W/O/W) emulsion: Physicochemical stability, in vitro digestion resistivity and transport properties
Aimin Shi, Jun Wang, Rui Guo, Xinyue Feng, Yanzhen Ge, Hongzhi Liu, Dominic Agyei, Qiang Wang
Abstract
Evaluations have been made about the physicochemical stability in water-in-oil-in-water (W/O/W) emulsion loaded with resveratrol under different pH, NaCl concentration, temperature, and storage time. The in vitro digestion and Caco-2 cell transport were also investigated. Results showed W/O/W emulsion remained stable at pH 2–8, temperatures of 25–70 °C and could be stable storage for 77 days. With an increase in NaCl concentration from 1 to 500 mM, the zeta potential changed from −40 mV to −10 mV, but the droplets size didn’t show any significant change. The in vitro digestion showed W/O/W emulsion could maintain the structure until small intestine which could give higher protecting for resveratrol. Meanwhile, W/O/W emulsion could reduce the efflux rate of resveratrol across the Caco-2 cell monolayers and special complex of W/O/W emulsion could delay resveratrol release. Results indicated that W/O/W emulsion was suitable vehicle for resveratrol and could improve its bioavailability considering those complicated influence factors.