Fabrication of re-assembled casein micelles for improved stability and protection of resveratrol through encapsulation
Year: 2025
Type: article
Abstract: Re-assembled casein micelles (rCMs) are a unique class of nanostructures with outstanding nanotechnological traits. This study focuses on a semi-automated reassembly procedure for the fabrication of resveratrol-loaded re-assembled casein micelles (Res-rCMs). Encapsulation efficiency of the resveratrol in Res-rCMs was ∼77 % with a loading capacity of ∼2.3 % at 1000 μg mL −1 of resveratrol in final micellar dispersion, which is ∼36-fold higher than the solubility of resveratrol in aqueous medium (∼28 μg mL −1 ). The developed rCMs and Res-CMs had an average micelle size of 104 and 118 nm and ζ-potential of −16.26 and −15.87 mV, respectively. Fluorescence, infrared and X-ray diffraction techniques confirmed the interaction and encapsulation of resveratrol in rCMs. Resveratrol entrapped in the rCMs was effectively protected from hostile environmental factors (temperature and UV light), which contributed to its improved retention upon exposure to physical stressors. Under simulated gastrointestinal conditions, Res-rCMs showed promising bioaccessibility of resveratrol. The outcomes of the current study will provide insight into direct incorporation of resveratrol in dairy products through encapsulation in re-assembled casein micelles. • Encapsulation of Res in rCMs increased its aqueous solubility. • rCMs and Res-CMs exhibit an average micelle size >100 nm. • Resveratrol in rCMs is well-protected from environmental and physical stressors. • Res-rCMs exhibit promising bioaccessibility in simulated gastrointestinal fluids.
Source: LWT
Institutions: Shenzhen University, Massey University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,240
OpenAlex ID: W4407289315