The influence of Ca2+/K+ weight ratio on the physicochemical properties and in vitro digestion behavior of resveratrol-loaded Pickering emulsions encapsulated in alginate/Κ-carrageenan hydrogel beads

For this study, we developed alginate/kappa-carrageenan hydrogel beads encapsulated with resveratrol-loaded Pickering emulsions. The appropriate cross-linking solution (Ca2+ and K+) could improve the encapsulation efficiency, swelling resistance, and texture of the hydrogel beads. The scanning electron microscopy indicated that the hydrogel beads exhibit a spherical shape, and the Pickering emulsions were encapsulated in the hydrogel. Fourier transform infrared spectroscopy confirmed that the hydrogel beads were formed by physical cross-linking. X-ray diffraction proved that the crystal type of Pickering emulsions was not affected by the encapsulation. Besides, the strategy improved the photostability and thermal stability without affecting the antioxidant capacity of resveratrol. In vitro digestion experiments, hydrogel beads released extremely low amounts of resveratrol in the gastric phase, while a significant increase in the intestinal phase. There was no effect on the cell viability of hydrogel beads. Hence, the present study aided in developing Pickering emulsions encapsulation in the hydrogel beads system and presented a novel strategy for immobilization of the lipid nanocarriers and encapsulation of resveratrol. Also, it was a new idea for the application of resveratrol in the field of functional foods.

Automated summary

In this study, alginate/kappa-carrageenan hydrogel beads encapsulated with resveratrol-loaded Pickering emulsions were developed. The appropriate cross-linking solution improved the efficiency and properties of the hydrogel beads. The imaging and spectroscopy techniques confirmed the formation and encapsulation process. The strategy also enhanced the stability of resveratrol without affecting its antioxidant capacity.