Ultrasonicated resveratrol loaded starch nanocapsules: Characterization, bioactivity and release behaviour under in-vitro digestion

In this study, the resveratrol was nano-encapsulated in three different sources of starch like Water chestnut Horse chestnut and Lotus stem to safeguard it from gastric conditions and to improve its bioavailability and bioactivity upon digestion. The nano-capsules were prepared using safe and eco-friendly ultra-sonication method and studied for encapsulation-efficiency, particle-size and zeta-potential measurement. These were also characterized by ATR-FTIR, SEM, XRD and DSC. The release behaviour of resveratrol and its activity against anti-diabetic and anti-obesity were also studied. The particle size of HSR, LSR and WSR was found to be 419, 797 and 691 nm with a zeta potential of -16.09, -24.28 and -14.77 and encapsulation efficiency of 81.46, 75.83 and 79.37 %, respectively. The nanoparticles showed porous or film-like structures with decreased crystallinity and higher transition temperatures. The maximum percentage of resveratrol was released in intestinal juice and exhibited higher anti-obesity and anti-diabetic activities than free resveratrol after digestion.

Automated summary

The study involved nano-encapsulating resveratrol in various starch sources to enhance its bioavailability and bioactivity. The nano-capsules showed good encapsulation efficiency, particle size, and zeta potential, with improved anti-diabetic and anti-obesity properties compared to free resveratrol.