Improving flavonoid bioaccessibility using an edible oil-based lipid nanoparticle for oral delivery

To enhance the oral bioaccessibility of flavonoids, including quercetin, naringenin, and hesperetin, we prepared an edible oil-based lipid nanoparticle (LNP) system. Flavonoid-loaded LNPs were similar to the blank LNP in physicochemical characteristics (z average <154.8 nm, polydispersity index <0.17, and Χ potential < -40.8 mV), and their entrapment efficiency was >81% at 0.3 wt % flavonoid concentration of the lipid phase. In the simulated digestion assay (mouth, stomach, and small intestine), LNPs were hydrolyzed under small intestine conditions and protected successfully incorporated flavonoids (≥94%). Moreover, the relative bioaccessibility of flavonoids was >71%, which was otherwise <15%, although flavonoids were released rapidly from LNPs into the medium. In conclusion, since the flavonoids incorporated in LNPs were preserved well during oral digestion and had improved bioaccessibility, the designed LNP system may serve as an encapsulation strategy to enhance the bioavailability of nonbioaccessible nutraceuticals in foods.