Journal of Functional Foods (Jul 2024)

Improving the antioxidant activity and bioaccessibility of resveratrol using Spirulina platensis as vehicle

  • Jingwen Xu,
  • Guangwen Luo,
  • Yue Zhang,
  • Kaiqiang Lv,
  • Sijuan Wang,
  • Zuheng Shan,
  • Xiang Gao,
  • Guoliang Li

Journal volume & issue
Vol. 118
p. 106241

Abstract

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To improve the limited bioavailability of resveratrol (RSV) due to its poor water solubility, stability and bioaccessibility, there is an urgent need for the development of food-grade delivery systems. Herein, RSV was loaded into Spirulina platensis (SP) through passive diffusion, electrostatic and hydrogen bond interactions to create a Spirulina platensis (SP)-based edible vehicle called SP@RSV, with a maximum loading content of 45.36 ± 1.08 % and loading efficiency of 86.72 ± 4.41 %. RSV was endowed with ultraviolet resistance after loading. SP@RSV showed both a broad-spectrum scavenging capacity against free radicals after digestion of gastrointestinal fluids, and a high bioaccessibility. Furthermore, SP@RSV could significantly prolong the life span of Caenorhabditis elegans by enhancing the activity of antioxidases and without causing acute toxicity. Besides, SP@RSV-contained jelly was prepared and sensory evaluated to showcase its potential utilization in the nutraceuticals industry. These findings confirm the feasibility of using SP as a vehicle to enhance the stability, intestinal targeting and bioaccessibility of RSV.

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