The stability and in vitro digestion of resveratrol-loaded emulsion stabilized with peanut protein hydrolysate and dextran conjugate

被引：0
作者：
Wang, Meiyue [1 ]
Bu, Guanhao [1 ]
Shi, Songye [1 ]
Xin, Ying [1 ]
Zhu, Tingwei [1 ]
Yang, Chenxian [1 ]
Duan, Xiaojie [1 ]
Rashid, Muhammad Tayyab [1 ]
机构：
[1] Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China
来源：
FOOD RESEARCH INTERNATIONAL | 2025年 / 206卷
基金：
中国国家自然科学基金;
关键词：
Peanut protein isolate; Enzymatic hydrolysis; Glycation; Emulsion; Stability; Bioaccessibility; MAILLARD REACTION; WATER EMULSIONS; OIL; ENCAPSULATION; FOOD; ANTIOXIDANT; DELIVERY; SYSTEMS; IMPACT; GUM;
D O I：
10.1016/j.foodres.2025.116042
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, resveratrol emulsion was constructed using peanut protein isolate hydrolysate (HPPI) and dextran (Dex) conjugate (HPPI-Dex) as carriers. The interfacial properties of HPPI-Dex and the stability and digestion characteristics of the emulsion were investigated. The results showed that HPPI-Dex had lower interfacial tension, and the encapsulation rate of resveratrol in HPPI-Dex emulsion reached 97.26 %. After being stored at 4 degrees C for 28 days, the resveratrol retention rate of HPPI-Dex emulsion reached 94.42 %, showing good storage stability. The accelerated oxidation indicated that the HPPI-Dex emulsion could prevent the oxidation deterioration of resveratrol during storage. The HPPI-Dex emulsion exhibited strong physical stability by creating a continuous, compact film at the oil-water interface, effectively preventing emulsion aggregation. In addition, after digestion in vitro, the bioavailability of resveratrol in HPPI-Dex emulsion increased to 66.38 %. As a result, HPPI-Dex exhibited excellent stability, making it suitable for encapsulating and delivering resveratrol.
引用
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页数：10
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