Encapsulation and protection of resveratrol in kafirin and milk protein nanoparticles

Summary 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 (β‐Lg) or casein were prepared for the encapsulation and protection of resveratrol. The particles stabilised by 2% β‐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/β‐Lg ~ kafirin.