Main content area

Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol

Khan, Muhammad Aslam, Yue, Chun, Fang, Zheng, Hu, Shuangshuang, Cheng, Hao, Bakry, Amr M., Liang, Li
Journal of food engineering 2019 v.258 pp. 45-53
Fourier transform infrared spectroscopy, X-ray diffraction, alginates, bioavailability, chitosan, coatings, encapsulation, nanoparticles, particle size, photostability, polyphenols, resveratrol, zein, zeta potential
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.