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Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin

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Abstract

The poor solubility and sensitive photosensitivity of resveratrol (RES) greatly limit its application in functional aqueous food systems. Herein, the composite particles with gliadin (GLI) as the core and type B gelatin (GEL) as the shell were designed to load resveratrol to enhance its ability to resist ultraviolet radiation and bioavailability. The core-shell structure and size (650 nm) of the composite particles were confirmed by dynamic light scattering, isothermal titration calorimetry (ITC) and transmission electron microscopy (TEM), and the binding between gliadin and gelatin was mainly driven by spontaneous electrostatic force (∆H=-3.080*107, ∆G=-9.055*104). The encapsulation efficiency (EE) and loading capacity (LC) of resveratrol by the particles were 7f8.9% and 35.9 µg/mg, and the particles were characterized by Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimeter (DSC). Furthermore, compared with free resveratrol, the anti-ultraviolet radiation ability of resveratrol protected by core-shell particles was significantly enhanced (P < 0.05), and the release percentage was increased from 55.1 to 79.5%. These findings indicate that the composite particles have good application potential for the protection and delivery of hydrophobic active substances.

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Acknowledgements

This research was financially supported by the National Key Research and Development Program of China (2021YFD2100904, 2021YFD2100402), the National Natural Science Foundation of China (No. 32172147, 31871729), the Modern Agriculture key Project of Jiangsu Province of China (BE2022317), the Modern Agricultural Industrial Technology System Construction Project of Jiangsu Province of China (JATS [2021] 522), and Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).

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Authors and Affiliations

  1. College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210023, Jiangsu, China

    Zhengzhuo Zhao, Wenfei Xiong, Xingrong Ju, Yijun Yao, Jing Zhang & Lifeng Wang

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  1. Zhengzhuo Zhao
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  2. Wenfei Xiong
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  3. Xingrong Ju
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  4. Yijun Yao
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  5. Jing Zhang
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  6. Lifeng Wang
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Contributions

Zhengzhuo Zhao performed the experiments, prepared the figures and tables, analyzed the data regarding and wrote the manuscript. Wenfei Xiong designed the experimental protocol. Lifeng Wang, Xingrong Ju, Yijun Yao and Jing Zhang contributed to data interpretation and editing the manuscript. All authors read and approved the final manuscript.

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Correspondence to Lifeng Wang.

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Zhao, Z., Xiong, W., Ju, X. et al. Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin. Food Biophysics 18, 510–519 (2023). https://doi.org/10.1007/s11483-023-09792-9

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