Preservation of the antioxidant capacity of resveratrol via encapsulation in niosomes.

NOELIA MACHADO; GEMMA GUTIÉRREZ; MARIA MATOS; MARIANA ADELA FERNÁNDEZ

Foods

MDPI

Lugar: Basel; Año: 2021 vol. 10 p. 988 - 988

esveratrol (RSV) is a natural polyphenol which produces several benefits to human health,being the trans-isomer the most bioactive. However, its systemic absorption is limited due to itslow water solubility, that reduces the oral bioavailability, and its chemical instability (owing tothe trans-cis RSV isomer conversion upon light irradiation). Thus, encapsulation of this bioactivecompound is required to protect it from destructive environmental conditions. Here, trans-RSV wasencapsulated in food grade nanovesicles formed by Tween 80 and Span 80, with or without theaddition of dodecanol (Dod) as membrane stabilizer. The size and shape of niosomes were evaluatedby microscopy (TEM) and light scattering. RSV was successfully encapsulated in the vesicularsystems (49?57%). The effect of Dod in the membrane bilayer was evaluated on the RSV in vitrorelease experiments under simulated gastrointestinal conditions. The total antioxidant capacity ofthe encapsulated polyphenol was measured using r