Enhancing the bioaccessibility of puerarin through the collaboration of high internal phase Pickering emulsions with beta-carotene

Puerarin, a bioactive flavonoid found in the root of Pueraria lobata, is claimed to possess various medicinal properties. However, application of puerarin in functional foods is currently limited by its poor bioaccessibility. Existing delivery systems that guarantee puerarin bioaccessibility involve complex preparation steps and safety issues. Therefore, this study aimed to use meat protein and olive oil to efficiently and economically fabricate a food grade high internal phase Pickering emulsion (HIPPE) with co-encapsulated puerarin and beta-carotene to improve the bioaccessibility of puerarin. Moreover, the impact on lipid digestibility and puerarin bioaccessibility was verified using a simulated in vitro gastrointestinal tract. Co-encapsulating puerarin and beta-carotene in HIPPE increased puerarin bioaccessibility (85.17%) compared to that achieved with only puerarin in HIPPE (62.66%). This increased bioaccessibility may have been due to the personalized formulation and the exceptional structure of the HIPPE, which slowed down lipid digestion and inhibited puerarin degradation. A synergistic interaction occurred between beta-carotene and HIPPE to improve puerarin bioaccessibility. Our results have important implications for the design of effective delivery systems for encapsulation of puerarin and other bioactive components.

Automated summary

This study successfully fabricated a high internal phase Pickering emulsion (HIPPE) using meat protein and olive oil, which co-encapsulated puerarin and beta-carotene, leading to improved bioaccessibility of puerarin. In addition, it was found that the HIPPE slowed down lipid digestion and inhibited puerarin degradation, indicating a synergistic interaction between beta-carotene and the HIPPE.