Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles

Zhongyang Ren; Zhongzheng Chen; Yuanyuan Zhang; Xiaorong Lin; Wuyin Weng; Bin Li

doi:10.1016/j.fochx.2023.100642

Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles

Food Chem X. 2023 Mar 13:18:100642. doi: 10.1016/j.fochx.2023.100642. eCollection 2023 Jun 30.

Authors

Zhongyang Ren^{1

2}, Zhongzheng Chen², Yuanyuan Zhang², Xiaorong Lin², Wuyin Weng¹, Bin Li²

Affiliations

¹ College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
² College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China.

Abstract

This study focused on the characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles (TWINs). The absolute value of zeta potential of Pickering emulsions stabilized by TWIPNs (TWIPNPEs) encapsulating resveratrol was above 40 mV. Resveratrol encapsulated in TWIPNPEs was located at a hydrophobic environment of emulsion droplets. Additionally, the encapsulation efficiency (EE) of TWIPNPEs at TWIPN concentrations of 3.0% and 4.0% was above 85%. The resveratrol encapsulated in TWIPNPEs at a TWIPN concentration of 4.0% was still greater than 80% after UV irradiation to reduce the susceptibility of resveratrol for photodegradation. Moreover, the bioavailability of resveratrol in TWIPNPEs was improved in the simulated in vitro digestion. The bioavailability of resveratrol in TWIPNPEs in the simulated system was two times higher than unencapsulated resveratrol. This research could be useful for the encapsulation and application of nutraceuticals like resveratrol based on TWIPNPEs.

Keywords: Bioavailability; Encapsulation; Pickering emulsions; Resveratrol; Tea protein.