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
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