Fabrication and characterization of lysozyme fibrils/Zein complexes for resveratrol encapsulation: Improving stability, antioxidant and antibacterial activities
Min Huang, Yuling Song, Han Wang, Hao Li, Rongmi Zhou, Qing Cao, Lijuan Dong, Gerui Ren, Di Wu, Qunfang Lei, Wenjun Fang, Dan Deng, Hujun Xie
Abstract
Resveratrol (Res), a naturally occurring hydrophobic polyphenol, boasts numerous health-promoting bio-functionalities. However, its limited water solubility and stability impede further applications in the food industry. This study aims to address these challenges by fabricating stable Res-loaded lysozyme fibrils/zein (Ly-F/Z) complexes. The complexes were prepared using an antisolvent precipitation method. The interaction mechanism between Ly-F and zein was elucidated through dynamic light scattering, Fourier-transform infrared spectroscopy and dissociative experiments, revealing the involvement of hydrogen bonding, electrostatic forces and hydrophobic interactions in complex formation. The Ly-F/Z complexes were utilized to encapsulate Res, resulting in an encapsulation efficiency of 82.58 %. X-ray diffraction analysis confirmed the successful encapsulation of Res within Ly-F/Z complexes, presenting an amorphous state. The Ly-F/Z-Res complexes exhibited a "fruit tree" morphology with dense fruit, showcasing remarkable stability, antioxidant and antibacterial activities. Consequently, the Ly-F/Z complexes can serve as promising delivery systems for Res in functional foods.