Boonrueang Nuttapol, Chaichit Siripat, Yooin Wipawadee, Okonogi Siriporn, Kiattisin Kanokwan, Ampasavate Chadarat
Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand.
Center of Excellence in Pharmaceutical Nanotechnology, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand.
Pharmaceutics. 2025 Jul 17;17(7):926. doi: 10.3390/pharmaceutics17070926.
: This study aims to present a strategic approach to enhancing the photostability and antioxidative resilience of curcumin and capsaicin by integrating selected natural stabilizers within a nanoemulsion-based delivery system. : Coffee extract ( Linn.), along with its active components and vitamin E-containing natural oils, was assessed in terms of improving the photostabilizing and antioxidative retention abilities of curcumin and capsaicin. An optimized ratio of the active mixture was then loaded into a nanoformulation. : The analysis of active contents with validated high-performance liquid chromatography (HPLC), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays confirmed the stabilization enhancement after irradiation with UV and white light for 72,000-84,000 lux hours. The optimized combination of coffee extract with turmeric and chili mixtures loaded into the optimized nanoemulsion enhanced the half-lives (T) of curcumin and capsaicin by 416% and 390%, respectively. The interactions of curcumin and capsaicin with caffeine and chlorogenic acid were elucidated using computational calculations. Interaction energies (E), HOMO-LUMO energy gap (HLG) analysis, and global reactivity descriptors revealed hydrogen bonding interactions be-tween capsaicin and chlorogenic acid, as well as between curcumin and caffeine. : By leveraging the synergistic antioxidative properties of coffee extract and vitamin E within a nanoemulsion matrix, this study overcomes the intrinsic stability limitations of curcumin and capsaicin, offering a robust platform for future pharmaceutical and nutraceutical applications.
本研究旨在提出一种策略性方法，通过将选定的天然稳定剂整合到基于纳米乳液的递送系统中，来提高姜黄素和辣椒素的光稳定性和抗氧化恢复能力。对咖啡提取物（ ）及其活性成分和含维生素E的天然油在改善姜黄素和辣椒素的光稳定和抗氧化保留能力方面进行了评估。然后将活性混合物的优化比例载入纳米制剂中。通过经过验证的高效液相色谱法（HPLC）、铁还原抗氧化能力（FRAP）和2,2-二苯基-1-苦基肼（DPPH）测定法对活性成分进行分析，证实了在72,000 - 84,000勒克斯小时的紫外线和白光照射后稳定性增强。载入优化纳米乳液中的咖啡提取物与姜黄和辣椒混合物的优化组合分别将姜黄素和辣椒素的半衰期（T）提高了416%和390%。使用计算计算阐明了姜黄素和辣椒素与咖啡因和绿原酸之间的相互作用。相互作用能（E）、最高占据分子轨道-最低未占据分子轨道能隙（HLG）分析和全局反应性描述符揭示了辣椒素与绿原酸之间以及姜黄素与咖啡因之间的氢键相互作用。通过利用纳米乳液基质中咖啡提取物和维生素E的协同抗氧化特性，本研究克服了姜黄素和辣椒素固有的稳定性限制，为未来的制药和营养保健品应用提供了一个强大的平台。
