Microparticle prepared by chitosan coating on the extruded mixture of corn starch, resveratrol, and α-amylase controlled the resveratrol release

• Published in: International journal of biological macromolecules Vol. 185; pp. 773 - 781
• Main Authors: Song, Jialin, Zong, Jinhuan, Ma, Chengye, Chen, Shanfeng, Li, Hongjun, Zhang, Dongliang
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 31.08.2021
• Subjects: Extrusion; Microparticle; Resveratrol; CSRA; CESRA; CRFS; CSR; CRFSA; Resveratrol; Extrusion; Microparticle; CESR
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2021.06.154

Microcapsule was developed by chitosan coating on the microparticle which was prepared by smashing the extruded mixture of corn starch, resveratrol, and α-amylase. In the preparation process, the low-temperature extrusion and α-amylase were employed to overcome the disadvantages of low gelatinization, dissolution, and poor hydration of extruded starch. Chitosan-coating retarded starch aging, improved the stability of microcapsules, delayed the release of resveratrol. Considering the bioactive functions of chitosan, microcapsules also obtained the functions of chitosan by chitosan coating. The chitosan coating and α-amylase addition improved the release ratio of resveratrol. CESRA (chitosan solution (2%) coating on the extruded mixture of corn starch, resveratrol, and α-amylase) released 86.8% resveratrol at 25 °C in six days chasing, and 85.3% resveratrol at 37 °C in 48 h chasing. Chitosan coating slightly improved the free radical scavenging activity of ABTS+. The particle size variation, SEM, XRD, and FT-IR were also employed to investigate the variation of morphology, crystal structure, and chemical composition. •Low-temperature extrusion was adopted to reduce the heat loss of resveratrol.•The addition of α-amylase improved the characteristics of starch encapsulation.•Chitosan coating controlled the resveratrol release.