Enhancing the oxidative stability and bioaccessibility of resveratrol using food-derived nanoparticles

Abstract This study explores the utilization of freshwater clam soup derived food nanoparticles (CFNPs) to encapsulate the antioxidant resveratrol (Res) which is found in red wine. We characterized the encapsulation properties and activities of the bound antioxidant. The results demonstrated that CFNPs can effectively encapsulate Res with a loading capacity exceeding 2.5%, and both encapsulation efficiency and bioaccessibility of over 70%, leading to a uniform particle size of 70.5 ± 0.07 nm and relatively low PDI (less than 0.2). CFNPs-Res exhibited an improved antioxidant stability under various conditions, with over 90% of antioxidant capacity retained after three-day storage at room temperature. The controlled-release profile of Res loaded in CFNPs-Res fits both first and Higuchi order kinetics and is more desirable than that of wine on its own and free Res solution. Examined by the simulated gastrointestinal digestion, CFNPs-Res showed a significantly higher antioxidant retention compared to free Res and wine on its own. We suggest that given there are nanoparticles in calm soup they may be in other foodstuffs with similar properties, and they too could be used to enhance the absorption of micronutrients and antioxidants. The use of nanoparticles to carry micronutrients and antioxidants could lead to a change in nutritional advice to increase the concentration of nanoparticle containing foods in the diet, carrying more bioaccessible micronutrients and antioxidants, in an attempt to make diets healthier and to tackle diet related disease.