Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol. (October 2019)

• Record Type: Journal Article
• Authors: Khan, Muhammad Aslam; Yue, Chun; Fang, Zheng; Hu, Shuangshuang; Cheng, Hao; Bakry, Amr M.; Liang, Li
• Is Part Of: Journal of food engineering. Volume 258(2019)
• Page Start: 45
• Page End: 53
• Publication Date: 2019-10
• Subjects: Resveratrol -- Zein -- Alginate -- Chitosan -- Coating -- Delivery; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2019.04.010
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The aim of this study was to evaluate the effect of alginate/chitosan complex coating on the delivery of resveratrol encapsulated in zein particles. Resveratrol-loaded zein (RZ) particles had a particle size of ∼72 nm, ζ-potential of +15.01 mV and encapsulation efficiency >70%. RZ particles were coated with alginate/chitosan (Alg/Chi) complex layer at various polysaccharide concentrations. RZ-Alg/Chi spherical particles had the smallest size of 160.9 nm and ζ-potential of +43.01 mV at the concentration of either polysaccharide being 0.02%. FTIR and XRD results confirmed a change in the physical state of resveratrol from crystalline to amorphous and formation of the alginate/chitosan complexes. The Alg/Chi coating did not affect encapsulation efficiency of resveratrol but did improve the photostability, sustained release and bioaccessibility of resveratrol. Released resveratrol decreased to 31% after gastric digestion, while the polyphenol bioaccessibility increased to 81%. Therefore, zein-alginate/chitosan particles could be the potential delivery system for polyphenols. Highlights: Size and ζ-potential of RZ particles with 0.02% Alg/Chi were 160.9 nm and +43.01 mV, respectively. Resveratrol >70% was encapsulated in RZ and RZ-Alg/Chi particles. Alg/Chi improved photostability, release and bioaccessibility of resveratrol.