Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate

被引：34
|
作者：
Zhang, Haixia [1 ,2 ]
Fan, Qi [1 ,2 ,3 ]
Li, Di [1 ,2 ]
Chen, Xing [1 ,2 ]
Liang, Li [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
[3] China Supply & Mkt Cooperat, Jinan Fruit Res Inst, Jinan, Shandong, Peoples R China
来源：
COLLOIDS AND SURFACES B-BIOINTERFACES | 2019年 / 181卷
基金：
中国国家自然科学基金;
关键词：
Whey protein isolate; Gum Arabic; Resveratrol; Emulsion; BETA-LACTOGLOBULIN; DELIVERY-SYSTEMS; MOLECULAR-MECHANISMS; OXIDATIVE STABILITY; SOY PROTEIN; ENCAPSULATION; COMPLEXATION; TEMPERATURE; EMULSIFIERS; VITAMIN;
D O I：
10.1016/j.colsurfb.2019.06.034
中图分类号：
Q6 [生物物理学];
学科分类号：
071011 ;
摘要：
In protein-stabilized oil-in-water emulsions, a co-emulsifier may also be an antioxidant, increasing the oxidative stability of the oil and adding nutritional value to the formulation. We investigated the impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions produced using whey protein isolate in the absence and presence of calcium. Gum Arabic increased the protein and resveratrol contents at the oil-water interface and the stability of resveratrol, which was enhanced by calcium. Resveratrol increased the oxidative stability of the oil. These results indicate that resveratrol is stable in the interfacial membrane of emulsions made with whey protein isolate, calcium and gum Arabic and suggest that oil-in-water emulsions could be used as potential carriers of co-encapsulated functional oils and polyphenolic antioxidants.
引用
收藏
页码：749 / 755
页数：7
相关论文
共 50 条
  • [21] Fabrication, Characterization, and Stability of Pickering Emulsions Stabilized by Lentil Protein Isolate-Gum Arabic Conjugate Microgel Particles
    Du, Ya-Nan
    Wang, Ya-Ru
    Yang, Qin
    Chen, Han-Qing
    ACS FOOD SCIENCE & TECHNOLOGY, 2023, 3 (09): : 1577 - 1589
  • [22] Hemp protein isolate - gum Arabic complex coacervates as a means for oregano essential oil encapsulation. Comparison with whey protein isolate - gum Arabic system
    Plati, Fotini
    Paraskevopoulou, Adamantini
    FOOD HYDROCOLLOIDS, 2023, 136
  • [23] Co-encapsulation of resveratrol in fish oil microcapsules optimally stabilized by enzyme-crosslinked whey protein with gum Arabic
    Cheng, Hao
    Chang, Xuan
    Luo, Hui
    Tang, Honggang
    Chen, Lihong
    Liang, Li
    COLLOIDS AND SURFACES B-BIOINTERFACES, 2023, 223
  • [24] Impact of chelators on the oxidative stability of whey protein isolate-stabilized oil-in-water emulsions containing ω-3 fatty acids
    Hu, M
    McClements, DJ
    Decker, EA
    FOOD CHEMISTRY, 2004, 88 (01) : 57 - 62
  • [25] Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate
    Chen, Yang
    Cheng, Hao
    Liang, Li
    ANTIOXIDANTS, 2023, 12 (03)
  • [26] Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH
    Khalloufi, Seddik
    Alexander, Marcela
    Goff, H. Douglas
    Corredig, Milena
    FOOD RESEARCH INTERNATIONAL, 2008, 41 (10) : 964 - 972
  • [27] A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate
    Hadian, Mohammad
    Labbafi, Mohsen
    Hosseini, Seyed Mohammad Hashem
    Safari, Mohammad
    de Vries, Renko
    JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2022, 43 (01) : 70 - 79
  • [28] Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion
    Farshi, Parastou
    Tabibiazar, Mahnaz
    Ghorbani, Marjan
    Mohammadifar, Mohammadamin
    Amirkhiz, Maryam Bannazadeh
    Hamishehkar, Hamed
    FOOD BIOSCIENCE, 2019, 28 : 49 - 56
  • [29] Physicochemical stability of Pickering emulsion stabilized with spherical and fibrous iron ions loaded whey protein isolate/gum Arabic complexes
    Yang, Dan
    Yao, Xiaolin
    Wang, Lili
    Xu, Kai
    Li, Dan
    Liu, Ning
    Midgley, Adam
    Liu, Dechun
    Katsuyoshi, Nishinari
    FOOD HYDROCOLLOIDS, 2023, 138
  • [30] Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate
    Hu, M
    McClements, DJ
    Decker, EA
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (06) : 1696 - 1700
12345