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BACKGROUND Astaxanthin (ASTA) is a kind of food‐derived active ingredient (FDAI) with antioxidant and antidiabetic functions. It is nontoxic but its poor solubility and low bioavailability hinder its application in the food industry. In this study, a novel carrier, polyethylene glycol‐grafted chitosan (PEG‐g‐CS) was applied to enhance the bioavailability of astaxanthin. It encapsulated astaxanthin completely by solvent evaporation to manufacture astaxanthin using poly (ethylene glycol)‐graft‐chitosan nanoparticles (ASTA‐PEG‐g‐CS) nanoparticles to improve absorption. RESULTS: The ASTA‐PEG‐g‐CS nanoparticles were spherical, with a particle size below 200 nm and a ζ potential of about −26 mV. Polyethylene glycol‐grafted chitosan can encapsulate astaxanthin well, and the encapsulated astaxanthin was released rapidly – in 15 min in an in vitro release study. In a rat single‐pass intestinal perfusion study, a low concentration of ASTA‐PEG‐g‐CS nanoparticle (0.2 μg mL−1) was better absorbed in the intestine. In particular, the jejunum could absorb most astaxanthin without a change in the concentration. An in vivo release study also demonstrated that ASTA‐PEG‐g‐CS nanoparticles enhanced oral bioavailability significantly. CONCLUSION: This novel carrier, PEG‐g‐CS, provided a simple way to encapsulate food, which improved the bioavailability of hydrophobic ingredients. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Astaxanthin is a type of food‐derived active ingredient with antioxidant, antidiabetic and non‐toxicity functions, but its poor solubility and low bioavailability hinder further application in food industry. In the present study, through inclusion technologies, micellar solubilization and electrospray techniques, we prepared astaxanthin nanoparticles before optimizing the formulation to regulate the physical and chemical properties of micelles. We accomplished the preparation of astaxanthin nanoparticle delivery system based on single needle electrospray technology through use of 2‐hydroxypropyl‐β‐cyclodextrin and Soluplus® to improveme the release behavior of the nanocarrier. RESULTS: Through this experiment, we successfully prepared astaxanthin nanoparticles with a particle size of approximately 80 nm, which was further verified with scanning electron microscopy and transmission electron microscopy. Furthermore, the encapsulation of astaxanthin molecules into the carrier nanoparticles was verified via the results of attenuated total reflectance intensity and X‐ray powder diffraction techniques. The in vitro release behavior of astaxanthin nanoparticles was different in media that contained 0.5% Tween 80 (pH 1.2, 4.5 and 6.8) buffer solution and distilled water. Also, we carried out a pharmacokinetic study of astaxanthin nanoparticles, in which it was observed that astaxanthin nanoparticle showed an effect of immediate release and significant improved bioavailability. CONCLUSION: 2‐hydroxypropyl‐β‐cyclodextrin and Soluplus® were used in the present study as a hydrophilic nanocarrier that could provide a simple way of encapsulating natural function food with repsect to improving the solubility and bioavailability of poorly water‐soluble ingredients. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The purpose of this work was to fabricate the microencapsulation of capsaicin using electrospray technology and polyvinylpyrrolidone (PVP) K30 as a carrier. The morphological characteristics of capsaicin‐PVP electrosprayed microencapsulation complex under different processing parameters were observed by scanning electron microscope (SEM), while the best process was determined, wherein it comprised of 10 KV (voltage), 0.8 ml·h−1 (solution flow rate), 0.9 mm (the inner diameter of the needle), and 10 cm (receiving distance). The X‐ray diffraction results of the electrosprayed complex showed that capsaicin was present in the carrier in an amorphous form. The drug release properties of capsaicin powder and electrosprayed complex in different media were investigated. The results showed that in vitro release rates of the capsaicin complex in different media were much higher than that of capsaicin powder, with correspondingly improved bioavailability, defined by intravenous and oral dosing in rats in vivo, for the electrosprayed complex compared to that of capsacin powder. The dose absorbed of the electrosprayed complex was 2.2‐fold that of the capsaicin powder. In short, electrospray technology can be used to prepare capsaicin‐loaded electrosprayed microencapsulation complex. This technique can improve the solubility and bioavailability of capsaicin, and provide a new idea for the solubilization of other insoluble drugs. [ABSTRACT FROM AUTHOR]