Preparation and physicochemical characterisation of resveratrol–ovalbumin microparticles

Summary Resveratrol ( RES ) is a phenolic compound which has many biological activities, but its poor stability and water solubility limit its function and application. This study developed microparticles ( MP s) using ovalbumin ( OVA ) as a matrix to encapsulate RES . Encapsulation efficiency, solubility and structural characteristics have been evaluated. The antioxidant activity of encapsulated RES has also been examined using the methods of the 2,2‐diphenyl‐1‐picrylhydrazyl ( DPPH ) and 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulphonic acid) ( ABTS ) radical scavenging assays. Moreover, the stability of the MP s in simulated gastric and intestinal fluid has been studied. In conclusion, RES can be effectively encapsulated by OVA to form spherical MP s resulting in its high water solubility. RES – OVA MP s may not only keep the antioxidant activity of RES but also promote its stability. This kind of MP s can have a potential application in the formulation of functional soft drink based on RES .