Tocotrienols have been reported to have stronger bioactivities than tocopherols, and may therefore be suitable as a potent source of vitamin E in functional foods, supplements, and pharmaceuticals. However, their inclusion into new products is hindered by their low water-solubility and oral bioavailability. Oil-in-water emulsions (O/W) could provide an adequate delivery system for these bioactive compounds. Tocotrienols were tested in bulk oil and within O/W conventional emulsions (>10μm) and nanoemulsions (<350nm). The emulsions were prepared with medium chain triglycerides (MCT) as an oil phase (5 to 40% wt) and quillaja saponins as a natural surfactant. The gastrointestinal fate of the emulsion-based delivery systems was investigated using a simulated gastrointestinal tract (GIT). The physical properties of the emulsions (color, apparent viscosity) were affected with increased droplet concentration. The lipid phase composition (emulsion type and particle size) had a pronounced impact on the microstructure of the emulsions in different regions of the GIT. At simulated small intestine conditions, the rate of lipid digestion and tocotrienol bioaccessibility decreased in the following order: nanoemulsions>emulsions>bulk oil. These results suggest that emulsions containing small lipid droplets are particularly suitable for delivering tocotrienols.
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| http://dx.doi.org/10.1016/j.foodres.2017.11.033 | DOI Listing |
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