Replacing OSA starch: A novel maltodextrin-vitamin E succinate conjugate with superior emulsifying and antioxidant performance in resveratrol-loaded nanoemulsions

This study developed novel maltodextrin-vitamin E succinate (DE19-VES) conjugates were synthesized at different mass ratios of VES to maltodextrin (5 % and 10 %) as multifunctional emulsifiers for resveratrol encapsulation. Compared to nanoemulsions stabilized by octenyl succinic anhydride-modified starch (OSA S), those stabilized by DE19-VES conjugates exhibited significantly smaller droplet sizes, higher encapsulation efficiencies, and superior physical stability. Crucially, the DE19-VES conjugates imparted exceptional antioxidant properties to the nanoemulsions, enhancing radical scavenging activity, oxidative stability, and markedly improved protection of encapsulated resveratrol against degradation. In vitro digestion demonstrated significantly enhanced resveratrol bioavailability from DE19-VES-stabilized nanoemulsions versus OSA S. Cytotoxicity evaluation using human gastric mucosal epithelial cells (GES-1) confirmed that all formulations were non-toxic. These results highlight the dual functionality (emulsification and potent antioxidant activity) of the engineered maltodextrin conjugates, establishing their strong potential as advanced carbohydrate-based emulsifiers for protecting and delivering sensitive bioactives in pharmaceuticals, functional foods, and supplements.