Encapsulation of cannabidiol in hemp seed oleosomes.


Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
Nov 2024
Historique:
received: 25 04 2024
revised: 14 08 2024
accepted: 20 08 2024
medline: 15 9 2024
pubmed: 15 9 2024
entrez: 14 9 2024
Statut: ppublish

Résumé

Oleosomes are natural lipid droplets that can be extracted intact from oil seeds, forming oil/water emulsions. Their lipid cores, surrounded by a monolayer of phospholipids and proteins, make oleosomes suitable as carriers of hydrophobic bioactive compounds like cannabidiol (CBD). As CBD is crystalline at room temperature, it first has to be liquified to allow better encapsulation. This was done by heating (80 °C for 4 h) or by pre-solubilizing CBD in ethanol and then the liquified CBD was mixed with oleosome dispersions for the encapsulation. Both methods exhibit good encapsulation efficiency, but the results were significantly influenced by the ratio of CBD to lipid contents, regardless of the encapsulation method applied. At higher concentrations of CBD relative to that of the lipid in the oleosomes, the encapsulation efficiency decreased as saturation was attained. Moreover, the in vitro digestion analysis was conducted to investigate the potential of oleosomes as carriers to transport CBD. The relatively slow and steady release of CBD from oleosomes indicates that oleosomes are a slow-release carrier for hydrophobic functional ingredients. An important finding is that the encapsulation and in vitro digestive properties of the oleosomes remain unaffected by the presence of CBD, heating treatment or ethanol, which could bring more opportunities for the applications of oleosomes as carriers in various fields.

Identifiants

pubmed: 39277226
pii: S0963-9969(24)01018-4
doi: 10.1016/j.foodres.2024.114948
pii:
doi:

Substances chimiques

Cannabidiol 19GBJ60SN5
Emulsions 0
Ethanol 3K9958V90M

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

114948

Informations de copyright

Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Zhaoxiang Ma (Z)

Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG Wageningen, the Netherlands; Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG Wageningen, the Netherlands.

Johannes H Bitter (JH)

Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG Wageningen, the Netherlands.

Remko M Boom (RM)

Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG Wageningen, the Netherlands.

Constantinos V Nikiforidis (CV)

Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG Wageningen, the Netherlands. Electronic address: costas.nikiforidis@wur.nl.

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