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Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin
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Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin
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Journal Article
Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin
2023
Overview
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.
Publisher
Springer Nature B.V
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