Preparation and Antioxidant Activity of Stevioside-resveratrol Complex
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Abstract:
Resveratrol (RES) is an active food compound, but the insolubility in water limits its application in food industry and contributes to its low bioavailability. In this study, the solubility of RES was enhanced by utilizing the solubilizing properties of stevioside (STE). The particle size, morphology, stability, and antioxidant activities of STE-solubilized RES were evaluated. The results indicated that the solubility of RES in water increased linearly with increasing STE concentrations, which promoted to 2.55±0.06 mg/mL in the presence of 10% (m/V) STE at 60 ℃ for 30 min. Dynamic light scattering and atomic force microscope studies found that RES and STE formed STE-RES nanomicelles (4.70±0.24 nm) complex, suggesting the solubilization of hydrophobic RES in STE self-assembled micelles. After freeze-dried and reconstitution, the STE-solubilized RES was still stable under physiological conditions (water, gastric fluid, and intestinal fluid) over 12 h cultivation. Furthermore, antioxidant activity assays demonstrated that the STE-solubilized RES showed an enhanced DPPH radical scavenging ability and reducing power.
