Encapsulation of resveratrol using Maillard conjugates and membrane emulsification

Area of Science:

• Food Science and Technology
• Nutraceutical Development
• Material Science

Background:

• Resveratrol, a stilbene phenolic, offers antioxidant, anti-inflammatory, and chemopreventive benefits.
• Its application as a nutraceutical is limited by chemical instability and poor water solubility.
• Microencapsulation is a promising strategy to enhance resveratrol's stability and bioavailability.

Purpose of the Study:

• To produce resveratrol-loaded emulsions using low shear membrane emulsification.
• To integrate this process with spray drying for a stable powdered product.
• To optimize process conditions for desired emulsion and powder characteristics.

Main Methods:

• Low shear membrane emulsification was employed to create resveratrol-loaded emulsions.
• Resveratrol was dispersed in palm oil within a Maillard reaction-based continuous phase.
• The emulsions were subsequently processed via spray drying to obtain a powdered form.
• Influence of process conditions (shear stress, dispersed phase flux) on emulsion properties was evaluated.

Main Results:

• Increased shear stress reduced emulsion droplet size and polydispersity (span).
• Optimal conditions (60.0 Pa shear stress, 70 L m⁻²h⁻¹ flux) yielded emulsions with ~30 μm mean diameter and 0.76 span.
• Spray-dried powder exhibited high encapsulation efficiency (97.97 ± 0.01%).
• Resulting powder had low water content (~3.6%) and particle diameter (~10.2 μm).

Conclusions:

• Low shear membrane emulsification coupled with spray drying effectively microencapsulates resveratrol.
• The process yields a stable powdered product with excellent encapsulation efficiency.
• This method enhances resveratrol's potential as a nutraceutical ingredient despite initial emulsion droplet size.