LAPSE:2022.0143
Published Article
LAPSE:2022.0143
Making Concentrated Pterostilbene Highly Bioavailable in Pressure Processed Phospholipid Nanoemulsion
Fu-Min Sun, Yu-Jou Chou, Qingrong Huang, Jing-Yu Hu, Yuwen Ting
November 7, 2022
Pterostilbene, a dimethylether analog of resveratrol, has been found to have potent biological activity. However, the bioavailability of pterostilbene in the biological system is limited due to its poor solubility in an aqueous environment. A nanoemulsion system was designed for this purpose. Lecithin-based nanoemulsion was formed after 3 cycles through a high-pressure homogenizer at 500 psi. The rheological properties and particle size were measured using dynamic light scattering and a viscometer. The storage stabilities of the prepared formulation were determined based on its ability to maintain its particle size and loading concentration. According to the experimental results, the lecithin-based nanoemulsion system contained approximately 9.5% of pterostilbene. Over the 28-day stability test, the particle size, zeta potential, and encapsulation of pterostilbene in the nanoemulsion did not change significantly, indicating good storage stability. The positive effect of the prepared nanoemulsion system on bioavailability was studied and confirmed using in vitro lipolysis and a caco-2 monolayer model.
Keywords
bioavailability, encapsulation, lecithin, nanoemulsion, pterostilbene
Subject
Suggested Citation
Sun FM, Chou YJ, Huang Q, Hu JY, Ting Y. Making Concentrated Pterostilbene Highly Bioavailable in Pressure Processed Phospholipid Nanoemulsion. (2022). LAPSE:2022.0143
Author Affiliations
Sun FM: Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei City 106319, Taiwan
Chou YJ: Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei City 106319, Taiwan [ORCID]
Huang Q: Food Science Department, Rutgers University, 65 Dudley Rd., New Brunswick, NJ 08901-8525, USA
Hu JY: Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei City 106319, Taiwan
Ting Y: Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei City 106319, Taiwan [ORCID]
Journal Name
Processes
Volume
9
Issue
2
First Page
294
Year
2021
Publication Date
2021-02-03
Published Version
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr9020294, Publication Type: Journal Article
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LAPSE:2022.0143
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doi:10.3390/pr9020294
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Nov 7, 2022
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CC BY 4.0
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[v1] (Original Submission)
Nov 7, 2022
 
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Nov 7, 2022
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https://psecommunity.org/LAPSE:2022.0143
 
Original Submitter
Mina Naeini
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