Abstract: Objective: The electrostatic spinning technique was used to prepare resveratrol (Res)-loaded electrospinning fibers with stable antioxidant activity in order to improve the water solubility, thermal stability, and release of resveratrol in simulated intestinal juice. Methods: The effect of the concentration of polyvinyl pyrrolidone (PVP) and HB-β-CD in electrospinning precursor solution and the proportion of Res in the total amount of solids on the morphological characteristics of electrostatic spinning fibers was studied, and the formulation was optimized. Then, enteric resveratrol-loaded electrospinning fibers (SA/NFs-Res) were prepared with salicylic acid as a sensitive agent and were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC). Subsequently, the water solubility, antioxidant activity and release behavior of SA/NFs-Res under different pH conditions were also investigated. Results: The optimal formulation was found to contain 2.00 g of PVP, 1.00 g of HB-β-CD and 10.00% of Res. The envelopment rate of Res in the resulting SA/NFs-Res was 96.32%, the loading rate of Res was 9.63%, and water solubility was 18.88 mg/mL, which was nearly 630 times higher than that of pure Res. SA/NFs-Res showed nano-fiber structure with smooth surface, stable thermodynamic properties and antioxidant capacity equivalent to pure Res. SA/NFs-Res had certain pH sensitivity and could release Res slowly in simulated gastric juice but rapidly in simulated intestinal juice. Conclusion: The electrostatic spinning technique can be used to prepare SA/NFs-Res to increase water solubility and stability of Res, maintain its antioxidant capacity and promote its quick release in simulated intestinal juice, which are beneficial for the application of electrospinning fibers in functional foods, health products and drug carriers.

Key words: resveratrol, electrostatic spinning, water solubility, antioxidant activity, enteric