Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein–Carbohydrate Maillard Conjugation

Abstract

The impact of encapsulating resveratrol in biopolymer nanoparticles or biopolymer complexes on its physicochemical stability and bioaccessibility was determined. The biopolymer nanoparticles consisted of a zein core surrounded by a caseinate or caseinate-dextran shell. The biopolymer complexes consisted of resveratrol bound to caseinate or caseinate-dextran. The caseinate-dextran conjugates were formed using the Maillard reaction. Both the biopolymer nanoparticles and complexes protected trans-resveratrol from isomerization when exposed to UV light, with the nanoparticles being more effective. Nanoparticles coated by caseinate-dextran were more stable to aggregation under simulated gastrointestinal conditions than those coated by caseinate, presumably due to greater steric repulsion. The bioaccessibility of resveratrol was enhanced when it was encapsulated in both biopolymer nanoparticles and biopolymer complexes. These results have important implications for the development of effective delivery systems for incorporating lipophilic nutraceuticals into functional foods and beverages.

Encapsulation and protection of resveratrol in kafirin and milk protein nanoparticles

“…Encapsulation of resveratrol in kafirin‐contained particles provided significantly better protection against the photodecomposition of resveratrol. Nanoparticles scatter light and reduce the strength of UV light to reach encapsulated compounds to protect light‐sensitive ingredients (Davidov‐Pardo et al ., ). The content of resveratrol remained 53%, 55% and 62% in kafirin, kafirin/β‐Lg and kafirin/casein particles after irradiation for 120 min, respectively.…”

“…Recovery of resveratrol alone after passing through the filter (~92%) was taken into account to correct its actual amount in the filtrate. Encapsulation efficiency was calculated by using the formula (Res T − Res F )/Res T × 100 (Davidov‐Pardo et al ., ). Loading capacity is the assessment of mass ratio of encapsulated resveratrol to the total mass of encapsulating materials (Dai et al ., ).…”

Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction

“…Conjugation efficiency was determined according to the equation given by Davidov‐Pardo et al. (): …”

Application Of Nanotechnology In Agriculture And Food Industry, Its Prospects And Risks

“…The oral bioavailability of flavonoids (quercetin, naringenin and hesperetin) incorporated into edible oil-based lipid nanoformulations was improved [333]. The bioavailability of resveratrol was enhanced, when it was encapsulated in biopolymer NPs consisting of resveratrol bound to caseinate or caseinate-dextran conjugates formed using the Maillard reaction [334]. The bioaccessibility of carotenoids encapsulated in liposomes was decreased in the following order: lutein > β-carotene > lycopene > canthaxanthin and depended strongly on the incorporating ability of carotenoids into a lipid bilayer, loading content and the nature of the system.…”