Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
Food Funct. 2022 Apr 20;13(8):4502-4512. doi: 10.1039/d1fo04433h.
Cannabidiol (CBD) is one of the most promising functional food ingredients, which displays a number of health benefits. However, its low solubility and bioavailability impede its applications in functional foods. Herein, we developed a food-grade CBD nanoemulsion system using medium chain triacylglycerides (MCT), canola oil (CO), or hemp seed oil (HSO) as the carrier oil to compare the physicochemical stability and bioaccessibility of CBD. Encouragingly, all formulations were well maintained for 90 days under the tested temperatures (4, 25 and 37 °C) and pH values (3.5 and 7.0). Quantitative analysis of CBD during storage using high performance liquid chromatography revealed that the light exposure and acidity of the solution are two important factors affecting the chemical stability of CBD. Moreover, improved bioaccessibility of CBD in all three nanoemulsion formulations compared to that of bulk oil forms was confirmed, and the long chain triacylglyceride (LCT)-based nanoemulsion was superior to the MCT-based counterpart.
大麻二酚（CBD）是最有前途的功能性食品成分之一，具有多种健康益处。然而，其低溶解度和生物利用度阻碍了其在功能性食品中的应用。在此，我们使用中链三酰基甘油（MCT）、菜籽油（CO）或大麻籽油（HSO）作为载体油，开发了一种食品级 CBD 纳米乳液系统，以比较 CBD 的物理化学稳定性和生物利用度。令人鼓舞的是，在测试的温度（4、25 和 37°C）和 pH 值（3.5 和 7.0）下，所有配方在 90 天内都得到了很好的保持。使用高效液相色谱法在储存过程中定量分析 CBD 表明，光照和溶液的酸度是影响 CBD 化学稳定性的两个重要因素。此外，证实了 CBD 在所有三种纳米乳液配方中的生物利用度均优于块状油形式，并且基于长链三酰基甘油（LCT）的纳米乳液优于基于 MCT 的对应物。
