Preparation, stability, antioxidative property and in vitro release of cannabidiol (CBD) in zein-whey protein composite nanoparticles

Abstract

Cannabidiol (CBD) containing products are getting more and more popular in the global markets. But wide applications of CBD are still hindered by its inherent sensitivity to environmental stresses, its poor water solubility and low bioavailability. CBD was entrapped in zein and whey protein (WP) hybrid nanoparticles using a drop-by-drop anti-solvent precipitation method. Characteristics of the nanoparticles including particle size, polymer dispersity index, zeta-potential as well as encapsulation efficiency were influenced by zein to WP ratio. WP coating improved the encapsulation efficiency of CBD molecule and re-dispersibility of the lyophilized nanoparticles. Differential Scanning Calorimetry (DSC) showed that CBD molecule's transform from crystallized to amorphous state. Fourier Transform Infrared Spectrometry (FT-IR) indicated the main driving forces of hydrogen bond and hydrophobic forces involved in complexing of zein and WP. Compared with zein nanoparticles, zein-WP nanoparticles were more effective in protecting CBD against UV and thermal treatment and during storage at 4 °C for 21 days. The antioxidant activity and in vitro release of CBD were improved by encapsulating in zein-WP nanoparticles. Data indicated that zein nanoparticles stabilized by WP may be a useful colloidal system to protect CBD and the similar compounds during food processing.