Manufacture and Physicochemical Properties of Chitosan Oligosaccharide/A2 β-Casein Nano-Delivery System Entrapped with Resveratrol

Abstract

The purposes of this research were to form chitosan oligosaccharide (CSO)/A2 β-casein nano-delivery systems (NDSs) and to investigate the effects of production variables, such as CSO concentration levels (0.1%, 0.2%, and 0.3%, w/v) and manufacturing temperature (5°C, 20°C, and 35°C), on the production and physicochemical characteristics of CSO/A2 β-casein NDSs to carry resveratrol. The morphological characteristics of CSO/A2 β-casein NDSs were assessed by the use of transmission electron microscopy (TEM) and particle size analyzer. High-performance liquid chromatography (HPLC) was applied to determine the entrapment efficiency (EE) of resveratrol. In the TEM images, globular-shaped particles with a diameter from 126 to 266 nm were examined implying that NDSs was successfully formed. As CSO concentration level was increased, the size and zeta-potential values of NDSs were significantly (p<0.05) increased. An increase in manufacturing temperature from 5°C to 35°C resulted in a significant (p<0.05) increase in the size and polydispersity index of NDSs. Over 85% of resveratrol was favorably entrapped in CSO/A2 β-casein NDSs. The entrapment efficiency (EE) of resveratrol was significantly (p<0.05) enhanced with an increase in manufacturing temperature while CSO concentration level did not significantly affect EE of resveratrol. There were no significant (p<0.05) changes observed in the size and polydispersity index of NDSs during heat treatments and storage in model milk and yogurt indicating that CSO/A2 β-casein NDSs exhibited excellent physical stability. In conclusion, the CSO concentration level and manufacturing temperature were the crucial determinants affecting the physicochemical characteristics of CSO/A2 β-casein NDSs containing resveratrol.

Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems

“…Therefore, the binding of hydrophobic resveratrol to the caprine casein/polysorbate-20 complex is likely to be driven by interaction with caprine β-casein. A recent study showed that resveratrol was less susceptible to degradation when entrapped in A2 β-casein from caprine milk and chitosan oligosaccharide [ 50 ]. In agreement with these findings, the results of our study implied a possible correlation between caprine β-casein functionality and the stability of resveratrol.…”

Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products

“…High concentration of β‐casein (0.5–2.0 mg/mL) is able to encapsulate some water‐insoluble drugs (Zimet et al., 2011), such as fat‐soluble vitamins and polyunsaturated fatty acids, inside by self‐assembling to form micelles, which shows high encapsulation efficiency and significant degradation protection (Li, Auty, et al., 2019; Ranadheera et al., 2016; Wei et al., 2018). These results may be useful for the development of biologically active natural carriers based on β‐casein (Kim et al., 2019; Perinelli et al., 2019).…”