Abstract: A resveratrol/shellac ammonium salt (Res/SRAS) solid dispersion was prepared by electrospinning technology using Res as the core material and SRAS as the base material, and its stability and structure were investigated by physical property measurement, scanning electron microscopy (SEM), Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Also its in vitro release behavior and antioxidant activity were evaluated. The results showed that the encapsulation efficiency and loading rate of Res in the solid dispersion prepared with 2.0 g of SRAS, 0.222 g of Res and 10 mL of anhydrous ethanol were 79.06% and 7.91%, respectively. SEM analysis showed the solid dispersion was spherical in shape with a smooth surface and an average particle size of (843.75 ± 162.99) nm. FT-IR and XRD analysis showed Res was effectively encapsulated in SRAS forming stable Res/SRAS. DSC analysis showed Res/SRAS was stable thermodynamically. Res/SRAS maintained stable release in simulated gastric juice and the release rate was accelerated in simulated intestinal juice. The cumulative release rate of Res/SRAS in simulated gastric and intestinal juice after 10 h was 51.10% and 65.79%, respectively, revealing that the solid dispersion had enteric release properties. Furthermore, the antioxidant capacity of Res/SRAS was higher than that of free Res. The preparation of Res/SRAS with excellent performance by electrospinning technology is of reference significance for the development and utilization of resveratrol and its analogues in functional foods and health products.

Key words: resveratrol; shellac ammonium salt; solid dispersions; electrospinning; properties