{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T15:55:53Z","timestamp":1791474953332,"version":"4.3.4"},"reference-count":33,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2023,9,15]],"date-time":"2023-09-15T00:00:00Z","timestamp":1694736000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Institute of Food and Agriculture, USDA, Massachusetts Agricultural Experiment Station","award":["831"],"award-info":[{"award-number":["831"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Plant-based milk is particularly suitable for fortification with multiple nutraceuticals because it contains both hydrophobic and hydrophilic domains that can accommodate molecules with different polarities. In this study, we fortified soymilk with three common polyphenols (curcumin, quercetin, and resveratrol) using three pH-driven approaches. We compared the effectiveness of these three different approaches for co-encapsulating polyphenols. The gastrointestinal fate of the polyphenol-fortified soymilks was then studied by passing them through a simulated mouth, stomach, and small intestine, including the stability and bioaccessibility of polyphenols. All three pH-driven approaches were suitable for co-encapsulating multiple polyphenols at a high encapsulation efficiency, especially for the curcumin and resveratrol. The polyphenol-loaded delivery systems exhibited similar changes in particle size, charge, stability, and bioaccessibility as they passed through the mouth, stomach, and intestinal phases. The bioaccessibility of the co-encapsulated polyphenols was much greater than that of crystallized polyphenols dispersed in water. The poor bioaccessibility of the crystallized polyphenols was attributed to their low solubility in water, which made them more difficult to solubilize within mixed micelles. This study underscores the feasibility of pH-driven approaches for encapsulating a variety of polyphenols into the same plant-based delivery system. These fortified plant-based milks may therefore be designed to provide specific health benefits to consumers.<\/jats:p>","DOI":"10.3390\/foods12183432","type":"journal-article","created":{"date-parts":[[2023,9,15]],"date-time":"2023-09-15T03:50:10Z","timestamp":1694749810000},"page":"3432","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility"],"prefix":"10.3390","volume":"12","author":[{"given":"Bingjing","family":"Zheng","sequence":"first","affiliation":[{"name":"Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5594-0241","authenticated-orcid":false,"given":"Hualu","family":"Zhou","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA 30223, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9016-1291","authenticated-orcid":false,"given":"David Julian","family":"McClements","sequence":"additional","affiliation":[{"name":"Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA"},{"name":"Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,9,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"727","DOI":"10.1093\/ajcn\/79.5.727","article-title":"Polyphenols: Food sources and bioavailability","volume":"79","author":"Manach","year":"2004","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1080\/10408398.2011.584252","article-title":"Advance in Dietary Polyphenols as Aldose Reductases Inhibitors: Structure-Activity Relationship Aspect","volume":"55","author":"Xiao","year":"2015","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"175","DOI":"10.3109\/03602532.2014.1003649","article-title":"Flavonoid interactions during digestion, absorption, distribution and metabolism: A sequential structure\u2013activity\/property relationship-based approach in the study of bioavailability and bioactivity","volume":"47","author":"Gonzales","year":"2015","journal-title":"Drug Metab. Rev."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.cis.2018.08.007","article-title":"Lipid nanocarriers for the loading of polyphenols\u2014A comprehensive review","volume":"260","author":"Teixeira","year":"2018","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Ganesan, K., and Xu, B. (2017). A Critical Review on Polyphenols and Health Benefits of Black Soybeans. Nutrients, 9.","DOI":"10.3390\/nu9050455"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"793","DOI":"10.3390\/pharmaceutics3040793","article-title":"Encapsulation of Natural Polyphenolic Compounds; a Review","volume":"3","author":"Munin","year":"2011","journal-title":"Pharmaceutics"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"510","DOI":"10.1016\/j.tifs.2010.08.003","article-title":"Encapsulation of polyphenols\u2014A review","volume":"21","author":"Fang","year":"2010","journal-title":"Trends Food Sci. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.tifs.2015.10.015","article-title":"Emulsion-based encapsulation and delivery systems for polyphenols","volume":"47","author":"Lu","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"2047","DOI":"10.1111\/1541-4337.12505","article-title":"Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance","volume":"18","author":"McClements","year":"2019","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1002\/sfp2.1015","article-title":"Modeling the rheological properties of plant-based foods: Soft matter physics principles","volume":"1","author":"McClements","year":"2023","journal-title":"Sustain. Food Proteins"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"4049","DOI":"10.1111\/1541-4337.12771","article-title":"The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs","volume":"20","author":"McClements","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1021\/bk-2009-1007.ch013","article-title":"Enhancing Stability and Oral Bioavailability of Polyphenols Using Nanoemulsions","volume":"Volume 1007","author":"Wang","year":"2009","journal-title":"Micro\/Nanoencapsulation of Active Food Ingredients"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"12245","DOI":"10.1021\/acs.jafc.9b04904","article-title":"Fabrication of Curcumin-Loaded Dairy Milks Using the pH-Shift Method: Formation, Stability, and Bioaccessibility","volume":"67","author":"Zheng","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"5473","DOI":"10.1039\/C9FO00752K","article-title":"Loading natural emulsions with nutraceuticals using the pH-driven method: Formation & stability of curcumin-loaded soybean oil bodies","volume":"10","author":"Zheng","year":"2019","journal-title":"Food Funct."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"112753","DOI":"10.1016\/j.lwt.2021.112753","article-title":"pH-shifting formation of goat milk casein nanoparticles from insoluble peptide aggregates and encapsulation of curcumin for enhanced dispersibility and bioactivity","volume":"154","author":"Du","year":"2022","journal-title":"LWT"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"7506","DOI":"10.1021\/acs.jafc.9b01602","article-title":"Encapsulation of Lipophilic Polyphenols into Nanoliposomes Using pH-Driven Method: Advantages and Disadvantages","volume":"67","author":"Peng","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"6820","DOI":"10.1039\/C4SM00239C","article-title":"pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity","volume":"10","author":"Pan","year":"2014","journal-title":"Soft Matter"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"5724","DOI":"10.1080\/10408398.2021.2023858","article-title":"Construction of biopolymer-based nanoencapsulation of functional food ingredients using the pH-driven method: A review","volume":"63","author":"Yuan","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.tifs.2022.01.010","article-title":"Nanostructures self-assembled from food-grade molecules with pH-cycle as functional food ingredients","volume":"120","author":"Wang","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1488","DOI":"10.1021\/acs.jafc.7b05478","article-title":"Enhancement of Curcumin Bioavailability by Encapsulation in Sophorolipid-Coated Nanoparticles: An in Vitro and in Vivo Study","volume":"66","author":"Peng","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"105963","DOI":"10.1016\/j.foodhyd.2020.105963","article-title":"Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic","volume":"107","author":"Peng","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"12421","DOI":"10.1021\/acs.jafc.8b04136","article-title":"Fabrication and Characterization of Curcumin-Loaded Liposomes Formed from Sunflower Lecithin: Impact of Composition and Environmental Stress","volume":"66","author":"Peng","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"302","DOI":"10.1016\/j.ijbiomac.2021.12.025","article-title":"pH-driven self-assembly of alcohol-free curcumin-loaded propylene glycol alginate nanoparticles","volume":"195","author":"Yuan","year":"2022","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"111517","DOI":"10.1016\/j.lwt.2021.111517","article-title":"Nutraceutical-fortified plant-based milk analogs: Bioaccessibility of curcumin-loaded almond, cashew, coconut, and oat milks","volume":"147","author":"Zheng","year":"2021","journal-title":"LWT"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"10816","DOI":"10.1021\/acs.jafc.8b03174","article-title":"Impact of Delivery System Type on Curcumin Bioaccessibility: Comparison of Curcumin-Loaded Nanoemulsions with Commercial Curcumin Supplements","volume":"66","author":"Zheng","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"4153","DOI":"10.1080\/10408398.2021.1998761","article-title":"Encapsulation of phenolic compounds within food-grade carriers and delivery systems by pH-driven method: A systematic review","volume":"63","author":"Zhang","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"104990","DOI":"10.1016\/j.jff.2022.104990","article-title":"Study on curcumin encapsulated in whole nutritional food model milk: Effect of fat content, and partitioning situation","volume":"90","author":"Gao","year":"2022","journal-title":"J. Funct. Foods"},{"key":"ref_28","first-page":"436","article-title":"Comparison of nutritional and chemical parameters of soymilk and cow milk","volume":"57","author":"Hajirostamloo","year":"2009","journal-title":"World Acad. Sci. Eng. Technol."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Zhou, H., Zheng, B., and McClements, D.J. (2023). Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols. Food Sci. Hum. Wellness, in press.","DOI":"10.26599\/FSHW.2022.9250161"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"991","DOI":"10.1038\/s41596-018-0119-1","article-title":"INFOGEST static in vitro simulation of gastrointestinal food digestion","volume":"14","author":"Brodkorb","year":"2019","journal-title":"Nat Protoc."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"3340","DOI":"10.1021\/acs.jafc.0c07578","article-title":"In Vitro Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil\u2013Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and Quercetin","volume":"69","author":"Zhou","year":"2021","journal-title":"J. Agric. Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"326","DOI":"10.1016\/j.lwt.2019.03.086","article-title":"Structural characterization of soybean milk particles during in vitro digestive\/non-digestive simulation","volume":"108","author":"Liu","year":"2019","journal-title":"LWT"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"3420","DOI":"10.1039\/D1FO00275A","article-title":"Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: Impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility","volume":"12","author":"Zhou","year":"2021","journal-title":"Food Funct."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/18\/3432\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T20:51:19Z","timestamp":1760129479000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/18\/3432"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,9,15]]},"references-count":33,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2023,9]]}},"alternative-id":["foods12183432"],"URL":"https:\/\/doi.org\/10.3390\/foods12183432","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,9,15]]}}}