{"title":"Encapsulation of resveratrol in nanosheet structured sodium caseinate dialdehyde β-cyclodextrin conjugate with enhanced physicochemical properties","authors":"","doi":"10.1016/j.lwt.2024.116910","DOIUrl":null,"url":null,"abstract":"<div><div>The poor solubility and stability of resveratrol (Res) represent significant obstacles to its utilization and efficacy. Encapsulating in sodium caseinate (NaCas) has also faced issues concerning low encapsulation efficiency and stability. This study presented the synthesis of a novel NaCas and dialdehyde β-cyclodextrin (DA-β-CD) conjugate through the Schiff base reaction using a wet-heating method, which was then utilized to encapsulate resveratrol. Results showed the DA-β-CD was formed in the form of needle-like crystals, whereas the NaCas-DA-β-CD conjugate had a nanosheet structure. The NaCas-DA-β-CD exhibited a substantial increase in surface hydrophobicity, emulsifying activity index, and emulsion stability index. The incorporation of resveratrol into NaCas-DA-β-CD demonstrated a consistent and uniform dispersion at the nanoscale level. It achieved an encapsulation efficiency of 96.8% and exhibited excellent chemical stability, which surpasses those of the NaCas system. Furthermore, the water solubility and antioxidant capacity of resveratrol in NaCas-DA-β-CD exhibited characteristics similar to those in NaCas. The compacted nanosheet structure of the Res-NaCas-DA-β-CD complex, as observed in TEM and SEM, is likely responsible for those enhancements. Hence, the DA-β-CD can serve as an effective polysaccharide for protein modification, while the NaCas-DA-β-CD conjugate can function as an innovative delivery carrier for resveratrol and other hydrophobic bioactives.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824011939","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The poor solubility and stability of resveratrol (Res) represent significant obstacles to its utilization and efficacy. Encapsulating in sodium caseinate (NaCas) has also faced issues concerning low encapsulation efficiency and stability. This study presented the synthesis of a novel NaCas and dialdehyde β-cyclodextrin (DA-β-CD) conjugate through the Schiff base reaction using a wet-heating method, which was then utilized to encapsulate resveratrol. Results showed the DA-β-CD was formed in the form of needle-like crystals, whereas the NaCas-DA-β-CD conjugate had a nanosheet structure. The NaCas-DA-β-CD exhibited a substantial increase in surface hydrophobicity, emulsifying activity index, and emulsion stability index. The incorporation of resveratrol into NaCas-DA-β-CD demonstrated a consistent and uniform dispersion at the nanoscale level. It achieved an encapsulation efficiency of 96.8% and exhibited excellent chemical stability, which surpasses those of the NaCas system. Furthermore, the water solubility and antioxidant capacity of resveratrol in NaCas-DA-β-CD exhibited characteristics similar to those in NaCas. The compacted nanosheet structure of the Res-NaCas-DA-β-CD complex, as observed in TEM and SEM, is likely responsible for those enhancements. Hence, the DA-β-CD can serve as an effective polysaccharide for protein modification, while the NaCas-DA-β-CD conjugate can function as an innovative delivery carrier for resveratrol and other hydrophobic bioactives.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.