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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #368581
Research Project: Defining, Measuring, and Mitigating Attributes that Adversely Impact the Quality and Marketability of Foods

Location: Healthy Processed Foods Research

Title: a-lactalbumin and chitosan core-shell nanoparticle: resveratrol loading, protection, and antioxidant activity

Author
item LIU, YUEXIANG - Shenzhen University
item GAO, LUYU - Shenzhen University
item YI, JIANG - Shenzhen University
item FAN, YUTING - Guangdong University
item WU, XULI - Guangdong University
item Zhang, Yuzhu

Submitted to: Food & Function
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/14/2020
Publication Date: 1/14/2020
Citation: Liu, Y., Gao, L., Yi, J., Fan, Y., Wu, X., Zhang, Y. 2020. a-lactalbumin and chitosan core-shell nanoparticle: resveratrol loading, protection, and antioxidant activity. Food & Function. 11(2):1525-1536. https://doi.org/10.1039/c9fo01998g.
DOI: https://doi.org/10.1039/c9fo01998g

Interpretive Summary: Resveratrol (RES) is a type of polyphenolic compounds whose production is up regulated in some plant in response to pathogens or stresses. It is naturally found in grapes, peanuts, and berries. food scientists and engineers worldwide have paid increasing attention to RES due to its comprehensive biological activities and potential health-promoting benefits over the last two decades. However, its utilization as a food additive faces potential challenges because of its very high lipophilicity, chemical instability, and poor bioavailability. Various encapsulation strategies have been designed and attempted to solve the problems. In present work, a-Lactalbumin- chitosan nanoparticles were constructed by a facile, green, and effective approach for delivering hydrophobic RES. The impacts of ALA:CHI mass ratios, pH values, and NaCl concentrations on the characteristics the antioxidant capacity of RES-ALA-CHI nanoparticle was estimated. The results may also promote better design of nano-delivery systems based on ALA-CHI nanoparticle for other hydrophobic nutraceuticals.

Technical Abstract: Resveratrol (RES)-loaded protein-polysaccharide nanoparticles were fabricated by simple electrostatic interactions with oppositely charged a-Lactalbumin (ALA) and chitosan (CHI) with a mass ratio of 5:1 without NaCl addition at pH 6.5. Z-average diameter and zeta- potential values RES-ALA-CHI nanoparticle were 211.0 nm, and 13.23 mV, respectively. Both TEM and AFM graphs confirmed RES-ALA-CHI nanoparticle were nanoscale, in spherical shape, and dispersed homogeneously. Encapsulation efficiency (EE) and loading amount (LA) of RES in RES-ALA-CHI nanoparticle were 58.86%, and 196.2 µg/mg in the presence of 400 µg/mL RES, respectively. RES was in amorphous form, testified with XRD results. The interaction between RES and ALA-CHI nanoparticle was mainly driven by hydrophobic interaction and hydrogen bonding. Compared to RES (free), the UV light, and heat stability, in vitro bioaccessibility, and antioxidant activity of RES in RES-ALA-CHI nanoparticle were pronouncedly enhanced. The information provided in this study should be of interest to food industry to fabricate robust nanoscale delivery systems with ALA-CHI nanoparticle for RES and other hydrophobic bioactive compounds.