Encapsulation of resveratrol in spherical particles of food grade hydrogels

Abstract

The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles shape, size, size distribution, as well as the release kinetics of resveratrol. The diameter of particles varied from 360 to 754 μm, while the narrow size distribution was observed for all types of particles. Release studies were performed in Franz diffusion cell and the results showed the prolonged release of resveratrol from all samples, but the sample with the highest content of polymer (2.5% w/w) in particular stood out. The research provides useful information about liposomes containing active compound encapsulated in hydrogel matrices and offers the basis for its application in the food industry.

Keywords

• resveratrol
• sodium alginate
• release
• sphericity
• particles