Encapsulation of rutin using quinoa and maize starch nanoparticles

Rutin is a polyphenol with excellent therapeutic potential and good safety profile, but the poor bioavailability restricts its application as a functional ingredient. However, this limitation may be mitigated by encapsulation. In this study, promising prospects of starch nanoparticles (SNPs) produced via ultra-sonication for rutin encapsulation was explored. The rutin encapsulated SNPs prepared from quinoa and maize starch (QR and MR) showed average particle sizes of 107 and 222 nm, encapsulation efficiency (EE) and loading efficiency (LE) values of 67.4 and 63.1%, 26.6 and 22.7%, zeta potential of − 18.0 and − 18.6 mv, respectively. Structural, physical and thermal properties were characterized by Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), scanning electron microscopy (SEM), and differential scanning calorimetry (DSC). Simulated in vitro digestion showed increased rutin bioavailability with significantly higher (p < 0.05) in vitro antioxidant activities in QR than MR. Overall, SNPs prepared using ultrasound have potential to encapsulate polyphenols for improved bioavailability.