Improving resveratrol bioavailability using water-in-oil-in-water (W/O/W) emulsion: Physicochemical stability, in vitro digestion resistivity and transport properties

Improving resveratrol bioavailability using water-in-oil-in-water (W/O/W) emulsion: Physicochemical stability, in vitro digestion resistivity and transport properties

Evaluations have been made about the physicochemical stability in water-in-oil-in-water (W/O/W) emulsion loaded with resveratrol under different pH, NaCl concentration, temperature, and storage time. The in vitro digestion and Caco-2 cell transport were also investigated. Results showed W/O/W emulsi...

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Bibliographic Details
Main Authors: Aimin Shi, Jun Wang, Rui Guo, Xinyue Feng, Yanzhen Ge, Hongzhi Liu, Dominic Agyei, Qiang Wang
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Journal of Functional Foods
Subjects:
Water-in-oil-in-water (W/O/W) emulsion
Multiple emulsion
Resveratrol
Bioavailability
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464621003662

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http://www.sciencedirect.com/science/article/pii/S1756464621003662

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