Improvement in the stability and bioavailability of trans-resveratrol with hydrolyzed wheat starch complexation: a theoretical and experimental study

Abstract

Trans -resveratrol (RES) is a powerful antioxidant and potential candidate for the prevention and treatment of several types of cancer. However, the instability during processing and storage limits its application in food additives. To improve the stability of RES in storage and processing, gelatinized wheat starch (WS) and hydrolyzed wheat starch (HWS) were selected to complex with RES. We show HWS has a stronger interaction with RES than WS, and their interaction mode was differed. This finding was validated by fluorescence spectroscopy, isothermal titration calorimetry, and density functional theory (DFT)-based calculations. A visualizable non-covalent interaction analysis showed RES could form a hydrogen-bonding network with HWS and generate short strong hydrogen bonds (SSHB) to change the starch network structure. Complexation with HWS synergistically improved UV and thermal stability of RES. Moreover, as compounding brings improved hydrophilicity and dispersibility, the bioavailability and cellular antioxidant capacity of RES were improved. The results provide a molecular basis for the polyphenol-starch interactions, and have guiding significance for the storage and processing of polyphenols. • Changes in interaction mode between wheat starch and resveratrol during hydrolysis. • Computational and experimental methods were used to study the interaction changes. • Short-strong hydrogen bonding interaction was found between glucose and resveratrol. • Complexation with hydrolyzed wheat starch helps resveratrol improve chemical stability. • Complexation with hydrolyzed wheat starch helps resveratrol improve bioavailability.