They found that 50 μg mL −1 free EGCG was able to inhibit cell proliferation. Qiaomei et al., 14 on the other hand, successfully prepared oil-in-water (O/W) sub-micrometer emulsions stabilized by ι-carrageenan and β-lactoglobulin to encapsulate epigallocatechin-3-gallate (EGCG). Moreover, they found that the product of this process contains 8–20% flavor load and is exceptionally stable to deterioration by oxidation. An emulsifier is added to the melt, and then the flavoring material is added with vigorous agitation. The melt is composed of a low dextrose equivalent (DE) maltodextrin, a simple sugar and possibly a modified food starch. This process starts by forming a low moisture (5% to 10%) carbohydrate melt (110 ☌ to 130 ☌). 4,6,11,12 Risch 13 used the extrusion technique to encapsulate flavor substances. 7,9,10 At present, there are numerous physical, chemical, and biological methods to realize product encapsulation, including spray drying, coacervation, inclusion, extrusion, liposomes, co-crystallization, emulsion, fluid bed coating, and nano-encapsulation. 6–8 This technology is also beneficial to extend the shelf life of the product, reduce evaporation and degradation, prevent intermolecular interaction, improve sensory characteristics, control the release of bioactive compounds and, finally, enhance the bioavailability of the compounds. The main strategy of encapsulation is to entrap a core material within a wall material to assist in the delivery of an active agent to living cells. 4,5Ĭurrently, numerous methods are being studied to overcome the above problems of these, encapsulation is the most promising. 1–3 However, because its solubility is limited and it is degraded in light, the applications of trans-resveratrol are limited. Several studies have found that resveratrol has various biological activities, including anti-inflammatory, cardioprotective, antioxidant and anticancer activities. 1 Introduction Resveratrol (3,5,4′- trans-trihydroxystilbene), a natural polyphenol mainly found in a wide range of plants (grapes, red wine, peanuts, etc.), is one of the most highly studied polyphenolic compounds. This study provides a novel encapsulation formulation to increase the delivery efficacy of resveratrol. Moreover, resveratrol was successfully encapsulated in the internal water phase and oil phase together thus, it was not necessary to increase the amount of carrier materials. The results showed that at up to 0.040 wt% in the internal water phase (ethanol), resveratrol could be successfully encapsulated in W/O/W emulsions with an encapsulation efficiency of 99.97 ± 0.001%. The optimal preparation process of the W/O/W emulsions was used to encapsulate resveratrol. The optimum processing conditions for preparing W/O/W emulsions are as follows: the ratio of the oil phase to the internal water phase is 80 : 20, the concentrations of lipophilic and hydrophilic emulsifiers are 10 wt% and 5 wt%, and the homogeneous pressures in the first and second steps are 30 MPa and 10 MPa. The effects of the type of emulsifier, the concentration of emulsifier, the ratio of the oil phase to the internal water phase, and homogeneous pressure on the physical properties of the W/O/W emulsions (such as microstructure, droplet size, distribution, zeta potential, viscosity and encapsulation efficiency) were investigated. In this research, W/O/W emulsions were successfully prepared using polyglycerol polyricinoleate (PGPR) as a lipophilic emulsifier and Tween 80 as a hydrophilic emulsifier with the goal of developing biocompatible carriers to improve the bioavailability of resveratrol. Resveratrol is a high-value bioactive polyphenolic compound with vast applications in functional foods as such, effective and scalable delivery strategies for this compound are worthy of study.
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