Encapsulation of resveratrol in zein-polyglycerol conjugate stabilized O/W nanoemulsions: Chemical stability, in vitro gastrointestinal digestion, and antioxidant activity

To overcome the poor water solubility, low chemical stability, and antioxidant activity in aqueous of resveratrol, it was encapsulated in the soybean oil-in-water (O/W) nanoemulsions stabilized by two zein-polyglycerol conjugates, zein-polyglycerol-6 (Zein-PG-6) and zein-polyglycerol-10 (Zein-PG-10). The nanoemulsions showed high stability over 34-day storage in terms of particle characterization and more than 90% encapsulation efficiency of resveratrol. Chemical retentions of resveratrol in nanoemulsions stabilized by Zein-PG-10 was a little better than those prepared with Zein-PG-6. Furthermore, other physicochemical properties of Zein-PG-10 stabilized nanoemulsions, including sustained release and stability against pH, ionic strength, and simulated gastrointestinal digestion, were also better than those of Zein-PG-6. O/W nanoemulsions also significantly improved the antioxidant activity of encapsulated resveratrol. Therefore, the present Zein-PG-10 stabilized O/W nanoemulsion could be used as a promising nano-delivery vehicle to encapsulate and protect resveratrol and other lipophilic bioactive compounds in food or other industries.

Automated summary

In this study, resveratrol was successfully encapsulated in soybean oil-in-water nanoemulsions stabilized by two zein-polyglycerol conjugates, showing high stability and encapsulation efficiency. Nanoemulsions stabilized by Zein-PG-10 had slightly better chemical retention of resveratrol compared to Zein-PG-6. Additionally, Zein-PG-10 stabilized nanoemulsions exhibited better physicochemical properties and antioxidant activity than Zein-PG-6.