Resveratrol promotes spherical nano-self-assembly of egg white protein to enhance emulsification performance

Abstract

In this paper, using a single-step method, resveratrol (RES)-loaded egg white protein (EWP) nanospheric particles were successfully prepared. The micelle behavior, micromorphology, molecular structure changes, and emulsifying properties of the nanoparticle were analyzed, and the molecular interaction between EWP and RES and the environmental response stability of the nanoparticle was characterized. The results show that I₃₇₃/I₃₈₅ dropped from 1.1 to about 0.8, indicating that high concentration of ethanol induced EWP to form a more hydrophobic and less polar structure. RES promoted the uniformity of the nanoparticle and formed a tightly-packed spherical three-dimensional structure by characterizing microstructure. Raman and infrared spectroscopy revealed enhanced hydrogen bonding between EWP and RES, increased g-g-g and t-g-t disulfide bonds, and the formation of three-dimensional helical structures due to the opening of flexible structural intervals. Molecular docking analysis identified hydrogen bonds and hydrophobic interactions as the main forces facilitating the binding between RES and EWP. Particle size analysis showed that D_3,2 decreased from 30.51 to 17.88 μm, indicating better emulsion stability. The preservation of RES at 0.4 mg/mL was 94.49% in 50 mM NaCl and 83.68% in 500 mM NaCl, with no significant stability change (p > 0.05) over 48 h, revealing a concentration dependence of salt ions and storage stability of RES in the nanoparticle. This study establishes a foundation for exploring the incorporation of high-value hydrophobic compounds into EWP.

Keywords

Resveratrol / Nanospheric particle / Egg white protein

Author contributions

The authors confirm contribution to the paper as follows: study conception and design, draft manuscript preparation: Kang Y; formal analysis: Kang Y, Xiao N; investigation: Xiao N, Wu H, Pan Z, Chen W; manuscript revision and editing, resources, project supervision: Ai M. All authors reviewed the results and approved the final version of the manuscript

Data availability

All data generated or analyzed during this study are included in this published article and its supplementary information files.

Acknowledgments

The authors are thankful for the financial support from Guangzhou 2023 basic and applied basic research topics (2023A04J1468); The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center (2016(2203)), China, and the Guangdong Provincial Key Laboratory of Food Quality and Safety (2020B1212060059).

Conflict of interest

The authors declare that they have no conflict of interest.

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