Encapsulation of resveratrol into Ca-alginate submicron particles

• Published in: Journal of food engineering 2015-12, Vol.167, p.196-203
• Main Authors: Istenič, Katja, Balanč, Bojana D., Djordjević, Verica B., Bele, Marjan, Nedović, Viktor A., Bugarski, Branko M., Ulrih, Nataša Poklar
• Format: Article
• Language: English
• Subjects: Alginate; Emulsification; Encapsulation; Resveratrol; Submicron particles
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2015.04.007

•Resveratrol was encapsulated into alginate particles through emulsification.•SEM imaging confirmed the presence of uniform particles in submicrometer size range.•The alginate particles retained their spherical shape and structure after drying.•The interactions between resveratrol and alginate were confirmed by DSC and FTIR. Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their spherical shape, from 100nm to 600nm in size. The encapsulation efficiency and loading for resveratrol were 24.5% (±1.6%) and 0.3% (±0.05%), respectively. The interactions between the encapsulated resveratrol and alginate were characterised by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release from the alginate submicron particles was successfully described by the linear superimposition model, which allowed concluding that resveratrol transport is governed by Fick’s diffusion. The alginate submicron particles were prepared from materials that are considered as generally recognized as safe, and thus have good potential for use as a resveratrol delivery system in food products.