자몽 추출물 포집 키토산-베타 사이클로덱스트린 복합체의 용해도 증진 및 쓴맛 개선 효과

Abstract

Grapefruit extract (GE), with naringenin (NRG) and naringin (NG) as its primary bioactive components, has limited food applicability due to the low solubility of NRG and bitterness of NG. This study developed chitosan nanoparticles (CS) and β-cyclodextrin (CD) complexes to improve water solubility and reduce bitterness of GE simultaneously. Five formulations were prepared—NRG or GE-loaded CS, CS with CD encapsulation (CS-CD), CD encapsulation with CS (CD-CS), CS-CD with sonication (CS-CD-S), and CD-CS with sonication (CD-CS-S). All formulations were evaluated for particle size, polydispersity index, NRG water solubility, NG release under oral pH condition, and bitterness reduction using fluorescence imaging in HEK-293 cells. All formulations demonstrated significant differences in physical properties. Importantly, CS-CD-S and CD-CS-S significantly enhanced NRG solubility compared with other formulations, while CD-CS-S most effectively inhibited NG release and reduced bitterness. These findings highlight the potential of CD-CS-S for enhancing the applicability of GE by improving solubility and reducing bitterness.