Journal
JOURNAL OF FOOD ENGINEERING
Volume 258, Issue -, Pages 45-53Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2019.04.010
Keywords
Resveratrol; Zein; Alginate; Chitosan; Coating; Delivery
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Funding
- National Natural Science Foundation of China [31571781]
- Fundamental Research Funds for the Central Universities [JUSRP51711B]
- Henan Provincial Sci-Tech Open Cooperation Project [162106000007]
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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 similar to 72 nm, xi-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 xi-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.
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