Phytosomal nanocarriers for encapsulation and delivery of resveratrol- Preparation, characterization, and application in mayonnaise

Abstract Resveratrol (RES), a well-known bioactive compound, was encapsulated within nano-phytosome (RES-PHY) for application in mayonnaise. The physico-chemical, microstructure, physical stability, antioxidant activity, encapsulation efficiency (EE%) were evaluated. The particle size, polydispersity index (PDI), and zeta-potential (ζ) of the RES-PHY-nanoparticles were recorded by dynamic light scattering (DLS) as 78.7 nm, ~0.18, −15.9 mv and spherical shapes of the particles with the size under 100 nm were proved by scanning electron microscopy (SEM). The High-Performance-Liquid-Chromatography (HPLC) indicated the EE of 85%. Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analyses showed the well-insertion and homogenous embedment of RES within PHY-nanocarrier according to the formation of new hydrogen bonds and amorphous structure of RES-PHY. During 60 days storage of RES-PHY-solution, the particles remained at ~112 nm with a unimodal distribution. The antioxidant activities of RES-PYH-enriched mayonnaise were respectively 84, 82, and 81% after 14, 30, and 60 days of storage that were higher than control samples with pure-RES (75, 62, and 60%) and citric acid (82, 80, and 79%). Overall, the results showed that RES-PHY was able to maintain the antioxidant properties of RES in mayonnaise during shelf-life and could be considered in high-fat foods to reduce oxidation and enhance their nutritional properties.