Resveratrol encapsulation with methyl-β-cyclodextrin for antibacterial and antioxidant delivery applications

- Resveratrol inclusion complex was stable with a stability constant of 1482.9 M−1.
- Complexation yielded a 400 fold increase in resveratrol's solubility.
- Cyclodextrin inclusion allowed a 1.5 fold higher dissolution in a food simulant.
- Complex showed high antioxidant (IC50 of 11.0 μg/mL) and no haemolytic activities.
- Anti-Campylobacter activity (minimum inhibitory concentration from 64 to 512 μg/mL).

Resveratrol has been described to possesses several biological activities such as antioxidant, antimicrobial, anti-inflammatory and anticarcinogenic. However, its in vivo efficacy is still limited owing to its low aqueous solubility. The main goal of this study is to increase resveratrol aqueous solubility using for this purpose randomly methylated-β-cyclodextrin. Inclusion complex (IC) characterization and dissolution studies were performed as well as the evaluation of the IC antioxidant, cytotoxicity and anti-Campylobacter activities. Resveratrol complexation caused an effective 400 fold improvement in its aqueous dissolution. Both resveratrol and IC showed good antibacterial activity against Campylobacter spp. with minimum inhibitory concentration values ranging from 50 to 100 μg/mL for pure resveratrol and from 64 to 512 μg/mL for the IC, while also exhibiting a very good antioxidant activity and no haemolytic activity. Resveratrol complexation with methylated-β-cyclodextrin increased its solubility while maintaining resveratrol's biological properties.