Encapsulation of resveratrol in zein-polyglycerol conjugate stabilized O/W nanoemulsions: Chemical stability, in vitro gastrointestinal digestion, and antioxidant activity. (September 2021)

• Record Type: Journal Article
• Authors: Zhu, Peipei; He, Junbo; Huang, Shuangshuang; Han, Lijuan; Chang, Chao; Zhang, Weinong
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 149(2021)
• Publication Date: 2021-09
• Subjects: Resveratrol -- Zein-polyglycerol conjugate -- Chemical stability -- Simulated digestion -- Antioxidant activity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112049
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: To overcome the poor water solubility, low chemical stability, and antioxidant activity in aqueous of resveratrol, it was encapsulated in the soybean oil-in-water (O/W) nanoemulsions stabilized by two zein-polyglycerol conjugates, zein-polyglycerol-6 (Zein-PG-6) and zein-polyglycerol-10 (Zein-PG-10). The nanoemulsions showed high stability over 34-day storage in terms of particle characterization and more than 90% encapsulation efficiency of resveratrol. Chemical retentions of resveratrol in nanoemulsions stabilized by Zein-PG-10 was a little better than those prepared with Zein-PG-6. Furthermore, other physicochemical properties of Zein-PG-10 stabilized nanoemulsions, including sustained release and stability against pH, ionic strength, and simulated gastrointestinal digestion, were also better than those of Zein-PG-6. O/W nanoemulsions also significantly improved the antioxidant activity of encapsulated resveratrol. Therefore, the present Zein-PG-10 stabilized O/W nanoemulsion could be used as a promising nano-delivery vehicle to encapsulate and protect resveratrol and other lipophilic bioactive compounds in food or other industries. Highlights: Zein-polyglycerol stabilized O/W naoemulsions for encapsulation of resveratrol were reported. O/W nanoemulsions showed excellent physicochemical stability. Resveratrol had enhanced chemical stability and sustained release in simulated GI digestion. O/W nanoemulsion significantly improved the antioxidant activity of resveratrol.