Resveratrol entrapped food grade lipid nanocarriers as a potential antioxidant in a mayonnaise

Resveratrol (RES) loaded lipid nanocarriers (RES-NLC) were produced using an Ultra-Turrax with high shear force using cocoa butter (CB), corn oil (CO), and. Tween 80. Particle size, morphology, % encapsulation efficiency (EE%) and physical stability for 60 days were studied. A mayonnaise was fortified with RES-NLC. The results showed the particles had a smooth and spherical structure and particle size was 71.9 nm and EE% = 82.9%. Fourier transform infrared spectroscopy and X-ray diffraction analysis showed no chemical interaction between RES and NLC components, and RES was not crystallized. The peroxide content in the sample containing RES-NLC increased slightly and antioxidant activity was higher than in other samples. In general, the use of RES as a natural antioxidant prevented the lipid oxidation in the mayonnaise during storage and NLC can be a good system for RES coating to preserve its antioxidant properties. [Display omitted] •Resveratrol was encapsulated into NLC using the Ultra-Turrax with high shear.•Cocoa butter, corn oil were used as solid and liquid lipids, and Tween 80 as surfactant.•The particle size of formulations was