NANOENCAPSULATION OF NATURAL ANTIOXIDANTS FOR FOOD APPLICATIONS

Nanotechnology has been transforming the industrial food system with regard to production, processing, materials, storage, products and applications. [1] In this context, the nanoencapsulation is a highly widespread technique for encapsulating nutraceutical compounds in the nanoscale range. In greater extent than microencapsulation, the nanoencapsulation enhances bioavailability, solubility, delivery and biological properties of bioactive compounds, due to more surface area per unit volume. Usually antioxidants are introduced in human body as food components and often they are used to preserve the sensory and nutritive value. Ascorbic acid is an antioxidants widely used in the food industry. Unfortunately, it is unstable in the presence of air, oxygen, moisture, metal ions and at high temperatures. Its degradation represents the major cause of quality and color changes during processing and storage of food products. In this context, we here report the preparation of nanocapsules (NCs) loaded with ascorbic acid or different healthy antioxidants (as hydroxycinnamic acids) in order to protect these bioactive compounds and improve their bioavailability. The row materials constituting the different polymeric NCs are selected on the basis of their biocompatibility, biodegradability and low cost. Techniques of NC formation by ionic gelation and interfacial deposition of the preformed polymer are investigated. Physicochemical (particle size, zeta potential, viscosity, pH) properties of NC suspensions and encapsulation efficiency of bioactive molecules into nanoparticles are determined. In vitro digestion of NCs by simulated gastrointestinal fluids is also performed to obtain information about their stability [2] and the capability to enhance bioavailability of compounds with health beneficial effects. [3] References: [1] Ezhilarasi, P. N.; Karthik, P.; Chhanwal, N.; Anandharmaakrishnan, C. Food Bioprocess. Technol. 2013, 6, 469-475. [2] Park, S. J.; Garcia, C. V.; Shin G. H.; Kim, J. T. Food Chemistry 2017, 225, 213-219. [3] Siddiqui, I. A.; Mukhtar, H. Pharm. Res., 2010,. 27, 1054-1060.