Resveratrol (RSV) is a polyphenolic compound with many physiological effects. Nevertheless, the poor water solubility, chemical stability, and bioavailability of RSV severely limit its application in functional foods. Therefore, in this study, nanoparticles composed of oleanolic acid (OA), ursolic acid (UA), and RSV were successfully designed by spontaneous co-assembly to address these issues. Results showed that a novel ternary nanoscale stabilized hydrophilic particle was successfully designed with an average particle size of 239.9 nm and a drug loading of 19.77 %, which was characterized by SEM, UV, FTIR, XRD, CD and molecular dynamics analysis. These revealed hydrogen bonding, π-π interactions and hydrophobic interaction between OA, UA and RSV. At 37 °C for 4 h, OAUA-RSV NPs has a sustained release profile in gastrointestinal digestion. In addition, the encapsulated RSV greatly enhanced the antioxidant capacity and cellular uptake efficiency. This work may be beneficial for the development of functional carriers for encapsulation of RSV and the application of hydrophobically active molecules in functional foods.
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| http://dx.doi.org/10.1016/j.foodchem.2025.143258 | DOI Listing |
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