Resveratrol-loaded hollow kafirin nanoparticles via gallic acid crosslinking: An evaluation compared with their solid and non-crosslinked counterparts. (September 2020)

• Record Type: Journal Article
• Authors: Pu, Chuanfen; Tang, Wenting; Liu, Mengyao; Zhu, Yinglian; Sun, Qingjie
• Is Part Of: Food research international. Volume 135(2020)
• Publication Date: 2020-09
• Subjects: Kafirin -- Nanoparticles -- Resveratrol -- Hollow structure -- Crosslinking; HRKNPs-G hollow resveratrol-loaded kafirin nanoparticles crosslinked by gallic acid -- HRKNPs-NG hollow resveratrol-loaded kafirin nanoparticles not crosslinked by gallic acid -- SRKNPs-G solid resveratrol-loaded kafirin nanoparticles crosslinked by gallic acid -- SRKNPs-NG solid resveratrol-loaded kafirin nanoparticles not crosslinked by gallic acid -- DLS dynamic light scattering -- PDI polydispersity index -- SEM scanning electron microscopy -- TEM transmission electron microscopy -- FTIR fourier transform infrared -- XRD X-ray diffraction -- SMF simulated mouth fluid -- SGF simulated gastric fluid -- SIF simulated intestinal fluid; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109308
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Hollow resveratrol loaded kafirin nanoparticles (HRKNPs) were fabricated. Gallic acid was used as the crosslinking agent in the kafirin nanoparticles. HRKNPs had smaller size and higher loading efficiency than solid ones. HRKNPs crosslinked with gallic acid (HRKNPs-G) were more resistant to pancreatin. HRKNPs-G showed a delayed release behavior. Abstract: The possibility of combining the health benefits of kafirin and polyphenols and improving the bioavailability of resveratrol using hollow kafirin nanoparticles via gallic acid crosslinking was investigated. The size, morphology, charge state, loading efficiency, physicochemical stability, and redispersity after lyophilization of hollow resveratrol-loaded kafirin nanoparticles formed via gallic acid crosslinking were characterized and compared with their solid counterparts and those without crosslinking. The nanoparticles formed were anionic spheres with an average diameter of <100 nm when loading amounts of resveratrol were less than 20%. The hollow nanoparticles were homogenous and still achieved stable colloidal dispersion after lyophilization. The hollow nanoparticles crosslinked with gallic acid displayed stability against pancreatin and delayed release in stimulated digestion. The results suggested that hollow kafirin nanoparticles could be a favorable colloidal delivery system for incorporating resveratrol.