Abstract
Utilization of resveratrol as a nutraceutical in foods is limited due to its low bioavailability and chemical instability. Therefore, resveratrol was encapsulated into nanofibres by electrospinning at concentrations of 15, 18 and 21% TS, applied voltage of 13, 18 and 23 kV and feed rates of 0.6 and 1 mL/h using WPI-pullulan as wall material. Electrospinning conditions were optimized as 18% TS, 18 kV applied voltage and 0.6 mL/h flow rate. SEM images showed formation of clean and continuous fibres at 18 and 23 kV applied voltage, with a mean fibre diameter of 63 to 208 nm and encapsulation efficiency of 74 and 96.70%. Successful encapsulation of resveratrol was confirmed by FTIR and XRD analyses. The zeta potential of resveratrol-loaded nanofibres was in the range of − 20.5 to − 32.2 mV, suggestive of higher stability. The antioxidant property of resveratrol in nanofibres was retained. No significant physiochemical and sensorial changes were observed in resveratrol fortified milk.
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Acknowledgements
The authors thank Director-National Dairy Research Institute, Karnal, for his support in providing other facilities. The authors extend their sincere thanks to Sami Labs, Bengaluru, India, for providing resveratrol on gratis for this research work.
Funding
This study was funded by the National Agriculture Science Fund of Indian Council of Agricultural Research, New Delhi, India.
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Seethu, B., Pushpadass, H.A., Emerald, F.M.E. et al. Electrohydrodynamic Encapsulation of Resveratrol Using Food-Grade Nanofibres: Process Optimization, Characterization and Fortification. Food Bioprocess Technol 13, 341–354 (2020). https://doi.org/10.1007/s11947-019-02399-4
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DOI: https://doi.org/10.1007/s11947-019-02399-4