Article
Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems.
Foods
(2020)
Abstract
The incorporation of hydrophobic ingredients, such as resveratrol (a fat-soluble
phytochemical), in nanoemulsions can increase the water solubility and stability of these hydrophobic
ingredients. The nanodelivery of resveratrol can result in a marked improvement in the bioavailability
of this health-promoting ingredient. The current study hypothesized that resveratrol can bind
to caprine casein, which may result in the preservation of the biological properties of resveratrol.
The fluorescence spectra provided proof of this complex formation by demonstrating that resveratrol
binds to caprine casein in the vicinity of tryptophan amino acid residues. The caprine casein/resveratrol
complex is stabilized by hydrophobic interactions and hydrogen bonds. Hence, to study the
rate of resveratrol degradation during processing/storage, resveratrol losses were determined by
reversed-phase high performance liquid chromatography (RP-HPLC) in nanoemulsions stabilized
by bovine and caprine caseins individually and in combination with polysorbate-20. At 48 h
oxidation, 88.33% and 89.08% was left of resveratrol in the nanoemulsions stabilized by caprine casein
(alphas1-I)/polysorbate-20 complex and caprine (alphas1-II)/polysorbate-20 complex, while there was less
resveratrol left in the nanoemulsions stabilized by bovine casein/polysorbate-20 complex, suggesting
that oxygen degradation was involved. The findings of this study are crucial for the food industry
since they imply the potential use of caprine casein/polysorbate-20 complex to preserve the biological
properties of resveratrol.
Keywords
- resveratrol; casein; bovine; caprine; polysorbate-20; nanoemulsion delivery systems 1. Introduction
Disciplines
Publication Date
Fall October 2, 2020
DOI
https://doi.org/10.3390/foods9101394
Citation Information
Mora-Gutierrez, A.; Attaie, R.; Núñez de González, M.T.; Jung, Y.; Marquez, S.A. Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems. Foods 2020, 9, 1394. https://doi.org/10.3390/foods9101394