PubMed: Oil-in-water and oleogel-in-water emulsion encapsulate with hemp seed oil containing Δ<sup>9</sup>-tetrahydrocannabinol and cannabinol: Stability, degradation and in vitro simulation characteristics

PubMed: Oil-in-water and oleogel-in-water emulsion encapsulate with hemp seed oil containing Δ<sup>9</sup>-tetrahydrocannabinol and cannabinol: Stability, degradation and in vitro simulation characteristics

Food Chem. 2024 Feb 2;444:138633. doi: 10.1016/j.foodchem.2024.138633. Online ahead of print.

ABSTRACT

The present study focused on investigating the stability and in vitro simulation characteristics of oil-in-water (O/W) and oleogel-in-water (Og/W) emulsions. Compared with O/W emulsion, the Og/W emulsion exhibited superior stability, with a more evenly spread droplet distribution, and the Og/W emulsion containing 3 % hemp seed protein (HSP) showed better stability against environmental factors, including heat treatment, ionic strength, and changes in pH. Additionally, the stability of Δ9-tetrahydrocannabinol (Δ9-THC) and cannabinol (CBN) and the in vitro digestion of hemp seed oil (HSO) were evaluated. The half-life of CBN in the Og/W emulsion was found to be 131.82 days, with a degradation rate of 0.00527. The in vitro simulation results indicated that the Og/W emulsion effectively delayed the intestinal digestion of HSO, and the bioaccessibility of Δ9-THC and CBN reached 56.0 % and 58.0 %, respectively. The study findings demonstrated that the Og/W emulsion constructed with oleogel and HSP, exhibited excellent stability.

PMID:38330607 | DOI:10.1016/j.foodchem.2024.138633

https://pubmed.ncbi.nlm.nih.gov/38330607/?utm_source=Chrome&utm_medium=rss&utm_campaign=pubmed-2&utm_content=1Ds1JEbG0OWaBdqM3tTUGjkFhFGaOtMecPdpuvzbuubWi6d9Fn&fc=20231022105433&ff=20240209012138&v=2.18.0 February 8, 2024 11:00 am