Encapsulation of resveratrol by Pickering emulsion stabilized by Pueraria lobata nano-starch

Resveratrol is a naturally occurring polyphenol with pronounced bioactivity. Its cardioprotective, anti-inflammatory, and antioxidant properties confer broad potential for disease prevention and therapy. However, its poor aqueous solubility and limited stability constrain practical applications. In this study, Pickering emulsions stabilized by octenyl succinic anhydride (OSA)-modified starch nanoparticles (OSA-SNPs) were developed to enhance the physicochemical stability and bioavailability of resveratrol. SNPs were prepared from Pueraria lobata starch by antisolvent precipitation using ethanol and were subsequently modified with OSA to yield OSA-SNPs. Starch-based Pickering emulsions stabilized with OSA-SNPs were formulated for resveratrol encapsulation. The encapsulation efficiency, droplet size, and emulsion stability were characterized. Stable emulsions with an encapsulation efficiency of 92.16 % were obtained. Compared with surfactant-stabilized systems, the starch-based Pickering emulsions exhibited superior resistance to Ostwald ripening and improved biocompatibility. In vitro simulated gastrointestinal digestion studies demonstrated a sustained-release profile of resveratrol over time. These findings indicate that OSA-modified Pueraria lobata starch nanoparticles are a promising green stabilizer for delivery systems of poorly soluble and labile bioactive compounds, offering a practical strategy for their application.