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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 #347787

Research Project: Defining, Measuring, and Mitigating Attributes that Adversely Impact the Quality and Marketability of Foods

Location: Healthy Processed Foods Research

Title: Improved chemical stability and cellular antioxidant activity of resveratrol in zein nanoparticle with bovine serum albumin-caffeic acid conjugate

Author
item Zhang, Yuzhu
item Fan, Yuting - Shenzhen University
item Liu, Yuexiang - Shenzhen University
item Gao, Luyu - Shenzhen University
item Yi, Jiang - Shenzhen University

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/16/2018
Publication Date: 4/17/2018
Citation: Zhang, Y., Fan, Y., Liu, Y., Gao, L., Yi, J. 2018. Improved chemical stability and cellular antioxidant activity of resveratrol in zein nanoparticle with bovine serum albumin-caffeic acid conjugate. Food Chemistry. 261:283-291. https://doi.org/10.1016/j.foodchem.2018.04.055.
DOI: https://doi.org/10.1016/j.foodchem.2018.04.055

Interpretive Summary: Resveratrol is a naturally occurring polyphenol mainly existed in grapes and red wine. Recent studies showed that resveratrol has many health-promoting effects, such as, antioxidant activity, anti-inflammatory property. Resveratrol was also shown to prevent diet-induced obesity and reduce glucose intolerance in mice. However, resveratrol is insoluble and unstable in aqueous phases. The development of a liquid formulation to stabilize resveratrol, protect it from degradation has been a great challenge. Therefore, this study aimed to develop a system for nutrition supplements delivery. BSA-caffeic acid (CA) conjugates were prepared and resveratrol-loaded zein nanoparticles was encapsulated with BSA-CA conjugate for enhancing the chemical stability and biological activity of resveratrol.

Technical Abstract: In this study, BSA (bovine serum albumin)-caffeic acid (CA) conjugate was prepared with free radical-induced grafting method. The CA to BSA ratio of the conjugate was 115.7 mg/g. In vitro antioxidant activity assays (DPPH scavenging activity, reducing power, and ORAC studies) suggested that BSA-CA conjugates had stronger antioxidant activity than BSA. Resveratrol-loaded zein encapsulated with BSA and BSA-CA conjugate core-shell nanoparticles were prepared with antisolvent precipitation method. The average particle sizes were 206.3 nm, and 217.2 nm for BSA and BSA-CA, respectively. Zeta-potential values were -33.8 and -37.6 mV for zein-BSA and zein-BSA-CA nanoparticle, respectively. The encapsulation efficiencies (EEs) were 85.3% and 86.5% for zein-BSA and zein-BSA-CA nanoparticles, respectively. SEM results indicated that both nanoparticles were spherical with mean diameter approximately 200 nm and smooth surfaces. Both thermal and UV light stability of resveratrol was significantly improved after nanoencapsulation. BSA-CA conjugate showed remarkably greater protection than BSA against resveratrol degradation. Cellular antioxidant activity (CAA) study confirmed that resveratrol in both zein-BSA and zein-BSA-CA nanoparticles had significant higher antioxidant activities than resveratrol alone.