Co-encapsulation of α-tocopherol and resveratrol within zein nanoparticles: Impact on antioxidant activity and stability. (April 2019)

• Record Type: Journal Article
• Authors: Zhang, Feng; Khan, Muhammad Aslam; Cheng, Hao; Liang, Li
• Is Part Of: Journal of food engineering. Volume 247(2019)
• Page Start: 9
• Page End: 18
• Publication Date: 2019-04
• Subjects: Zein -- α-Tocopherol -- Resveratrol -- Co-encapsulation -- Antioxidant activity -- Stability; 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.2018.11.021
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Simultaneous administration of multiple bioactive components might produce synergistic effect and offer multiple health benefits. This provides motivation to develop co-delivery system that can simultaneously encapsulate a plurality of bioactive components. In this study, α-tocopherol and resveratrol with different solubility were successfully encapsulated into zein nanoparticles. Encapsulation efficiency of α-tocopherol and resveratrol reached 96% and 67%, respectively. Size and ζ-potential of zein particles varied from 80 to 122 nm and +27 to +60 mV, respectively. Resveratrol was encapsulated at the portion between the hydrophobic core and the surface of zein particles. About 47% of α-tocopherol and 80% of resveratrol were found in the zein particles when stored at 45 °C for up to 84 days. α-Tocopherol- and resveratrol-loaded zein particles provided a better protective effect on α-tocopherol than did α-tocopherol-loaded zein particles and eliminated negative effect of α-tocopherol on the stability of resveratrol. These results might be useful for the design of a delivery system for the co-encapsulation of several nutrients with different solubilities. Highlights: α-tocopherol and resveratrol were co-encapsulated within zein nanoparticles. Resveratrol located between the hydrophobic core and the surface of zein particles. Co-encapsulation could significantly improve the stability of α-tocopherol. Co-encapsulation eliminated negative effect of α-tocopherol on resveratrol.