Inclusion of piperine in β-cyclodextrin complexes improves their bioaccessibility and in vitro antioxidant capacity

Piperine (PIP) is a nitrogenous substance; despite its beneficial properties, its application in food is still limited due to the low solubility in water, low bioavailability and high pungency. β-cyclodextrin (BCD) might be a suitable choice as a nanoencapsulation system to preserve the bioactive properties of PIP.