Unsaturated guluronate oligosaccharide used as a stabilizer of oil-in-water nanoemulsions loaded with bioactive nutrients

被引：5

作者：

Bi, Decheng ^{[1
,2
]}

Li, Meiting ^{[1
,3
]}

Zhu, Nanting ^{[1
]}

Yao, Lijun ^{[1
]}

Fang, Weishan ^{[4
]}

Wu, Yan ^{[5
]}

Xu, Hong ^{[1
]}

Hu, Zhangli ^{[1
]}

Xu, Xu ^{[1
]}

机构：

[1] Shenzhen Univ, Coll Life Sci & Oceanog, Shenzhen Key Lab Marine Bioresources & Ecol, Shenzhen 518060, Peoples R China

[2] Shenzhen Univ, Coll Phys & Optoelect Engn, Shenzhen 518060, Peoples R China

[3] Shenzhen Technol Univ, Qual & Stand Acad, Shenzhen 518118, Peoples R China

[4] Shenzhen Univ, Sch Basic Med Sci, Dept Expt Teaching Ctr, Shenzhen 518060, Peoples R China

[5] Shenzhen Univ, Instrumental Anal Ctr, Shenzhen 518060, Peoples R China

来源：

FOOD CHEMISTRY-X | 2022年 / 16卷

基金：

国家重点研发计划; 中国国家自然科学基金;

关键词：

Unsaturated guluronate oligosaccharide; O; W nanoemulsion; Resveratrol; Sustained release; Antioxidant activity; RESVERATROL; CURCUMIN;

D O I：

10.1016/j.fochx.2022.100469

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Unsaturated guluronate oligosaccharide (GOS) is generated via alginate-derived polyguluronate (PG) degrada-tion by alginate lyase, followed by formation of a double bond between C-4 and C-5 at the nonreducing end. In this study, GOS was first used as a stabilizer to fabricate O/W nanoemulsions loaded with resveratrol (GOS-RES). Our results revealed that both the GOS-RES and normal O/W resveratrol nanoemulsions (water-RES) showed small droplet sizes and narrow size distributions under certain experimental conditions. However, the particle size and stability of the GOS-RES were slightly greater than those of the water-RES in acidic and neutral envi-ronments and at high temperatures. Furthermore, the GOS-RES exhibited a better sustained release effect for resveratrol than the water-RES. Moreover, the GOS-RES showed a significant superoxide radical scavenging effect. All these results demonstrated that GOS has good prospects for preparing nanoemulsions to encapsulate hydrophobic nutrients, which could be applied as food-grade components in beverages and other foods.

引用

页数：6

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