Capsanthin, like other carotenoids, exhibits poor aqueous solubility, poor stability, and low/variable oral bioavailability that limit its utility as a nutraceutical. In this study, we describe the development of anhydrous nanoemulsion preconcentrate of capsanthin, which upon dilution with water, spontaneously forms nanoemulsion resulting in improved solubility of capsanthin without compromising its chemical stability and antioxidant activity. We chose Food and Drug Administration-approved ingredients to develop capsanthin nanoemulsion preconcentrates. The optimized capsanthin nanoemulsion preconcentrate, upon dilution with water or buffers, yielded the nanoemulsion with size <50 nm and showed ∼8-fold higher capsanthin release in 1 h in 0.1 N HCl in vitro compared with pristine capsanthin. The 3-month stability studies at 25°C on the capsanthin nanoemulsion preconcentrate showed that capsanthin retained the physical and chemical stability with no alteration in antioxidant activity indicating that nanoemulsion preconcentrate can be used to effectively deliver capsanthin for health benefits.

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具有改善的化学稳定性的辣椒红素纳米乳预浓缩物的开发。

像其他类胡萝卜素一样，辣椒红素显示出差的水溶性，差的稳定性和低/可变的口服生物利用度，这限制了其作为保健食品的用途。在这项研究中，我们描述了辣椒红素的无水纳米乳剂预浓缩物的开发，该浓缩物经水稀释后自发形成纳米乳剂，从而改善了辣椒红素的溶解度，同时又不损害其化学稳定性和抗氧化活性。我们选择了美国食品药品监督管理局（FDA）批准的成分开发辣椒红素纳米乳剂预浓缩物。经过优化的辣椒红素纳米乳剂预浓缩液，用水或缓冲液稀释后，得到尺寸小于50 nm的纳米乳剂，与原始辣椒红素相比，在0.1 N HCl中1小时的辣椒红素释放量高出约8倍。