α-Lactalbumin and chitosan core–shell nanoparticles: resveratrol loading, protection, and antioxidant activity

Abstract

Resveratrol (RES)-loaded protein–polysaccharide nanoparticles were fabricated through simple electrostatic interactions with oppositely charged α-lactalbumin (ALA) and chitosan (CHI) with a mass ratio of 5 : 1 without the addition of NaCl at pH 6.5.

Encapsulation of EGCG by Zein-Gum Arabic Complex Nanoparticles and In Vitro Simulated Digestion of Complex Nanoparticles

“…The ABTS free radical scavenging ability of zein, GA and EGCG-loaded complex nanoparticles were tested according to Liu et al [ 23 ]. Before the ABTS experiment, the freshly prepared samples were evenly divided into three parts, one was without any treatment, one was adjusted pH to 6.8, and one was heated in a water bath pot (60 °C) for 1 h. ABTS radical solution was obtained by mixing ABTS solution (7 mM) with potassium persulfate solution (4.9 mM) for 12 h in a dark environment.…”

Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications

“…It was reported that 28/40 dual-frequency ultrasound effectively increased the encapsulation efficiency of resveratrol in zein–chitosan complex nanoparticles from 51% to 65% [ 142 ]. After encapsulation, resveratrol lost its crystalline structure and changed to the amorphous form in alginate/chitosan–zein nanoparticles and α-lactalbumin–chitosan nanoparticles [ 103 , 104 ]. The major driving forces between resveratrol and α-lactalbumin–chitosan nanoparticles include hydrophobic interaction and hydrogen bonding [ 103 ].…”

“…After encapsulation, resveratrol lost its crystalline structure and changed to the amorphous form in alginate/chitosan–zein nanoparticles and α-lactalbumin–chitosan nanoparticles [ 103 , 104 ]. The major driving forces between resveratrol and α-lactalbumin–chitosan nanoparticles include hydrophobic interaction and hydrogen bonding [ 103 ]. Light, heat, and storage stabilities of encapsulated resveratrol in core-shell nanoparticles were remarkably increased compared to those of free resveratrol.…”

“…Light, heat, and storage stabilities of encapsulated resveratrol in core-shell nanoparticles were remarkably increased compared to those of free resveratrol. For example, after exposure to UV light for 200 min and heat treatment at 85 °C for 300 min, the retention rates of free and encapsulated resveratrol in α-lactalbumin–chitosan nanoparticles were 44% and 47%, and 85% and 86%, respectively [ 103 ]. Moreover, sustained in vitro release of resveratrol from nanoparticles in simulated gastrointestinal digestion could be enhanced.…”

“…A recent study evidently demonstrated that compared to free resveratrol, the in vitro bioaccessibility of encapsulated resveratrol in hollow zein–chitosan nanoparticles increased 2-fold from 44% to 90% [ 105 ]. Consequently, in vitro antioxidant and anticancer activities of the encapsulated resveratrol were improved as well [ 103 , 106 ]. However, there is a dearth of information on the oral bioavailability and in vivo bioactivities of encapsulated resveratrol.…”