Entrapment of bioactive organosulfur allicin from garlic in polyoxyethylene based micelle carrier system for enhanced shelf-life: in vitro release kinetics and in silico analysis

Diallyl thiosulfinate (allicin) is a major bioactive chemical with several notable therapeutic characteristics of garlic (Allium sativum). Nonetheless, one of the biggest concerns regarding the extensive use of allicin in food commodities is its unstable characteristics. Therefore, utilizing Polyoxyethylene (Brij S20 and Brij 58), appropriate pH-responsive micelle carrier systems have been designed to improve allicin's stability while preserving its quantity and biological activity. At an ambient temperature of 25 °C, the trapping of allicin in the nonionic polymeric micelle demonstrated a substantial decrease in its degradation. Comparing the Brij S20 with the Brij 58 micelle carrier system, the latter demonstrated superior stability and entrapment. In addition, the ANOVA analysis revealed that allicin's stability in micellized condition is significantly influenced by both pH and temperature (p<0.05). Additionally, the liberation of allicin from micelle is greatly aided by acidic pH 1.5. The controlled liberation of allicin in an individual's gastrointestinal lumen may benefit from allicin's pH-directed release from the micelle in an acidic environment. Additionally, it was made sure that the micellization method did not impair allicin's bioactivity or reduce appropriate biocompatibility. The current study increases the likelihood of creating a commercially available allicin-loaded, micelle-based formulation for fortification of various food items.