Digestibility modulating and 3D printing of gliadin/resveratrol nanoparticle-filled starch gels

This study assessed the impact of resveratrol-loaded gliadin nanoparticles on starch digestibility and explored their potential for 3D printing. The starch hydrolysis was significantly decreased to 57.7 %, 62.8 % and 41.0 % after filling with resveratrol (Res), gliadin (Gli) nanoparticles, and Res-loaded Gli (Gli/Res) nanoparticles, respectively. Correspondingly, the α-amylase activity was reduced to 51.5 %, 68.4 % and 32.9 %. Fluorescence red-shift and molecular docking revealed the formation of a non-covalent complex between α-amylase and Res. The molecular interaction between α-amylase and Res was visualized by confocal microscopy. The complex was stabilized by 7 hydrogen bonds and 49 hydrophobic interactions. Wheat starch containing Gli/Res nanoparticles exhibited suitable rheological properties for high-accuracy 3D printing. Gli/Res nanoparticles reduced the predicted glycemic index of 3D printed starch gels to approximately 45. These findings revealed the synergistic effect of Res controlled release and Gli binding to α-amylase on starch hydrolysis, demonstrating potential for developing low-glycemic index 3D printed foods.