Fabrication and characterization of lysozyme fibrils/Zein complexes for resveratrol encapsulation: Improving stability, antioxidant and antibacterial activities

Resveratrol (Res), a naturally occurring hydrophobic polyphenol, boasts numerous health-promoting bio-functionalities. However, its limited water solubility and stability impede further applications in the food industry. This study aims to address these challenges by fabricating stable Res-loaded lysozyme fibrils/zein (Ly-F/Z) complexes. The complexes were prepared using an antisolvent precipitation method. The interaction mechanism between Ly-F and zein was elucidated through dynamic light scattering, Fourier-transform infrared spectroscopy and dissociative experiments, revealing the involvement of hydrogen bonding, electrostatic forces and hydrophobic interactions in complex formation. The Ly-F/Z complexes were utilized to encapsulate Res, resulting in an encapsulation efficiency of 82.58 %. X-ray diffraction analysis confirmed the successful encapsulation of Res within Ly-F/Z complexes, presenting an amorphous state. The Ly-F/Z-Res complexes exhibited a "fruit tree" morphology with dense fruit, showcasing remarkable stability, antioxidant and antibacterial activities. Consequently, the Ly-F/Z complexes can serve as promising delivery systems for Res in functional foods.