Preparation, characterization, and digestibility of a Yakuchinone B-loaded nanoemulsion system stabilized by soybean lecithin

Yakuchinone B, a bioactive lipophilic compound, exhibits limited applications due to its poor water solubility. This study aimed to develop a nanoemulsion delivery system stabilized by soybean lecithin to encapsulate Yakuchinone B dissolved in rapeseed oil. The resultant nanoemulsion demonstrated remarkable stability under various conditions: storage at 25 degrees C and 37 degrees C for 28 days, exposure to temperatures ranging from 30 degrees C to 90 degrees C for 30 min, and pH levels from 4.0 to 13.0. Thermogravimetric analysis, differential scanning calorimetry, and Xray diffraction experiments confirmed the complete encapsulation of Yakuchinone B within the nanoemulsion. Low-field 1H nuclear magnetic resonance experiments revealed that the Yakuchinone B nanoemulsion exhibited enhanced water molecule bonding compared to the control (oil/water mixture). Furthermore, Rancimat induction period analysis confirmed higher oxidative stability of the nanoemulsion while preserving the excellent antioxidant properties of Yakuchinone B. In a simulated digestive system, the Yakuchinone B nanoemulsion significantly enhanced lipid hydrolysis and improved the bioaccessibility of Yakuchinone B. This study demonstrates the efficacy of nanoemulsions as carriers for improving the stability and bioaccessibility of lipophilic bioactive compounds, offering promising applications in functional foods and drug delivery systems.