Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10

Different bioactives are difficult to be simultaneously entrapped in one colloidal system due to their various polarities. In this study, zein-propylene glycol alginate-rhamnolipid complex nanoparticles were fabricated by the emulsification-evaporation method for co-delivery of resveratrol and coenzyme Q10. The delivery efficiency and chemical stability of the nutraceuticals in the complex nanoparticles were improved with the aid of rhamnolipid. The molecular interactions and structure of the complex nanoparticles were dependent on the levels of rhamnolipid and resveratrol. The co-encapsulation enhanced the chemical stability of both resveratrol and CoQ10 compared with the individual entrapments under environmental stresses. The rational rhamnolipid concentration and high level of resveratrol exhibited a synergistical effect on the improvement of sustainedrelease of the nutraceuticals during in vitro digestion. Microstructural observation of the complex nanoparticles using transmission electron microscopy (TEM) confirmed that the complex nanoparticles as a promising system for co-delivery of resveratrol and coenzyme Q10 to be applied in the functional foods or dietary supplements.