Understanding the Effect of Zein–Resveratrol Interactions on the Mechanical and Functional Properties of Zein Gels

The potential of zein gels as functional delivery platforms for resveratrol (RESV), a natural polyphenol with antiamyloidogenic action but low systemic bioavailability, is explored by a combination of spectroscopic (circular dichroism, infrared, fluorescence, UV–Vis), calorimetric (differential scanning microcalorimetry) and rheological methods. Molecular docking is also applied for mapping the interaction sites and forces between native zein and RESV. Zein–RESV interactions in solution are systematically evaluated to understand the structural changes from a soluble protein–polyphenol system to a gel network. The concentration-dependent effect of RESV on the structural and thermal stability of zein is investigated in relation to the mechanical and functional properties of zein–RESV gels. It is shown that RESV acts as a promoter of zein aggregation, with a more pronounced effect obtained at a RESV:zein 1:1 molar ratio. By increasing the α-helix content, RESV induces a more ordered zein secondary structure in solution. In gel, the three-dimensional zein network is disrupted by hydrophobic and hydrogen-bonding interactions with RESV. Fluorescence spectra of zein gels point to conformational changes upon interaction that are confirmed by infrared spectroscopy. A significant viscoelastic deformation of the gel occurs when the RESV:zein molar ratio increases to 4:1. The RESV:zein 1:1 gel network demonstrates optimal viscoelastic properties for the release of RESV, following a biphasic transition from diffusion to matrix-controlled release. The findings of this study contribute to the structural design of zein-based systems for encapsulating and delivering bioactive compounds.