English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/149863
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Improved bioavailability of supercritical rosemary extract through encapsulation in different delivery systems after In vitro digestion

AuthorsArranz, Elena ; Santoyo, Susana ; Jaime, Laura ; Fornari, Tiziana ; Reglero, Guillermo
KeywordsRosemary extract
Emulsions
Casein micelles
Nanoencapsulation
Supercritical fluid extraction
Bioavailability
Issue Date2015
PublisherSpringer
CitationFood Digestion 6(1): 30-37 (2015)
AbstractRosmarinus officinalis L. is an aromatic plant with components known to confer health-promoting properties. The present study aimed to enhance the bioavailability of the main compounds, carnosic acid and carnosol, by encapsulation. The rosemary extracts were obtained by supercritical fluid extraction, and then different delivery systems were tested, namely oil emulsion droplets and casein micelles, native protein particles present in milk. Soybean oil in water emulsions and casein dispersions were digested in vitro with simulated gastric and intestinal fluids, and the bioavailability of the extract was tested on Caco-2 cell monolayers. The apical and basolateral compartments and the cell lysates were further analyzed for carnosic acid and carnosol content by means of ultra-performance liquid chromatography-tandem mass spectrometry (UPLC/MS/MS). The encapsulation in both casein micelles and emulsion droplets significantly protected the rosemary extract from degradation during digestion, resulting in 81 and 97 % recovery of carnosic acid, respectively. This high protection rate prompted an increased bioavailability of carnosic acid and carnosol in Caco-2 monolayers, with up to 10 % carnosic acid recovered in the bioavailable fraction. Encapsulation in delivery systems like casein micelles or emulsion droplets opens new possibilities for successful incorporation of rosemary extracts in healthy food formulations with increased functionality.
URIhttp://hdl.handle.net/10261/149863
DOI10.1007/s13228-015-0040-9
Identifiersdoi: 10.1007/s13228-015-0040-9
e-issn: 1869-1986
issn: 1869-1978
Appears in Collections:(CIAL) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.