Electrohydrodynamic Encapsulation of Resveratrol Using Food-Grade Nanofibres: Process Optimization, Characterization and Fortification

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.