Encapsulation and protection of resveratrol in kafirin and milk protein nanoparticles

Food proteins have been widely used as carrier materials for the encapsulation of bioactive ingredients. Combination with hydro-soluble proteins provides better properties to prolamin-based particles. Kafirin obtained from sorghum belongs to cereal prolamin proteins. In this study, kafirin nanoparticles in the absence and presence of beta-lactoglobulin (beta-Lg) or casein were prepared for the encapsulation and protection of resveratrol. The particles stabilised by 2% beta-Lg or 0.2% casein were the smallest in size. Encapsulation efficiency of resveratrol was between 67% and 76% in kafirin/milk protein particles and the highest in kafirin/casein particles. Encapsulation in kafirin/milk protein particles improved DPPH scavenging capacity of resveratrol but decreased its ABTS(+) scavenging capacity. Stability of resveratrol ranked in order kafirin/casein > kafirin/beta-Lg similar to kafirin.