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