Fabrication and characterization of resveratrol-loaded gliadin nanoparticles stabilized by gum Arabic and chitosan hydrochloride

Abstract

Resveratrol (RES)-loaded gliadin nanoparticles stabilized by gum arabic (GA) and chitosan hydrochloride (CHC) were prepared and characterized respectively. At RES/gliadin ratio of 1:8 and gliadin/GA/CHC ratio of 1:2:1, the prepared RES-loaded gliadin-GA-CHC nanoparticles had a smaller particle size and were more stable at pH 3.0–7.0 combined with better redispersibility. The dispersion of freeze-dried gliadin-GA-CHC particles showed a relatively regular shape and smaller particle size (around 300 nm) complied with high encapsulation efficiency (68.2%). The release profiles of RES in water and in simulated gastrointestinal tract showed that RES-loaded gliadin-GA-CHC nanoparticles significantly enhanced the release of RES compared with RES-loaded gliadin particles, thus increased its bioavailability. Furthermore, RES-loaded gliadin-GA-CHC nanoparticles had stronger Fe3+ reducing antioxidant power while RES-loaded gliadin-GA nanoparticles had stronger DPPH radical scavenging activity. Hydrogen bond, electrostatic interaction and hydrophobic interaction were involved in the formation of RES-loaded gliadin-GA-CHC nanoparticles. This work is of practical importance for the preparation of stable gliadin nanoparticles as delivery vehicles for nutraceuticals.