Improving the antioxidant activity and bioaccessibility of resveratrol using Spirulina platensis as vehicle

To improve the limited bioavailability of resveratrol (RSV) due to its poor water solubility, stability and bioaccessibility, there is an urgent need for the development of food-grade delivery systems. Herein, RSV was loaded into Spirulina platensis (SP) through passive diffusion, electrostatic and hydrogen bond interactions to create a Spirulina platensis (SP)-based edible vehicle called SP@RSV, with a maximum loading content of 45.36 ± 1.08 % and loading efficiency of 86.72 ± 4.41 %. RSV was endowed with ultraviolet resistance after loading. SP@RSV showed both a broad-spectrum scavenging capacity against free radicals after digestion of gastrointestinal fluids, and a high bioaccessibility. Furthermore, SP@RSV could significantly prolong the life span of Caenorhabditis elegans by enhancing the activity of antioxidases and without causing acute toxicity. Besides, SP@RSV-contained jelly was prepared and sensory evaluated to showcase its potential utilization in the nutraceuticals industry. These findings confirm the feasibility of using SP as a vehicle to enhance the stability, intestinal targeting and bioaccessibility of RSV.