Utilization of resveratrol as a nutraceutical in foods is limited due to its low bioavailability and chemical instability. Therefore, resveratrol was encapsulated into nanofibres by electrospinning at concentrations of 15, 18 and 21% TS, applied voltage of 13, 18 and 23 kV and feed rates of 0.6 and 1 mL/h using WPI-pullulan as wall material. Electrospinning conditions were optimized as 18% TS, 18 kV applied voltage and 0.6 mL/h flow rate. SEM images showed formation of clean and continuous fibres at 18 and 23 kV applied voltage, with a mean fibre diameter of 63 to 208 nm and encapsulation efficiency of 74 and 96.70%. Successful encapsulation of resveratrol was confirmed by FTIR and XRD analyses. The zeta potential of resveratrol-loaded nanofibres was in the range of − 20.5 to − 32.2 mV, suggestive of higher stability. The antioxidant property of resveratrol in nanofibres was retained. No significant physiochemical and sensorial changes were observed in resveratrol fortified milk.

中文翻译：

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食品级纳米纤维对白藜芦醇的电流体动力学封装：工艺优化，表征和设防。

由于白藜芦醇的生物利用度低和化学稳定性差，因此在食品中作为营养品的用途受到限制。因此，通过使用WPI-普鲁兰聚糖作为壁材料，以15％，18％和21％TS的浓度，13、18和23 kV的施加电压以及0.6和1 mL / h的进料速度进行电纺丝，将白藜芦醇封装到纳米纤维中。将静电纺丝条件优化为18％TS，18 kV施加电压和0.6 mL / h流速。SEM图像显示在18和23kV施加电压下形成清洁且连续的纤维，平均纤维直径为63至208nm，包封效率为74和96.70％。FTIR和XRD分析证实了白藜芦醇的成功包封。负载白藜芦醇的纳米纤维的ζ电势在− 20.5至− 32.2 mV的范围内，表明具有更高的稳定性。保留了白藜芦醇在纳米纤维中的抗氧化性能。在白藜芦醇强化牛奶中未观察到明显的理化和感官变化。