Effect of resveratrol or ascorbic acid on the stability of alpha-tocopherol in O/W emulsions stabilized by whey protein isolate: Simultaneous encapsulation of the vitamin and the protective antioxidant

卷:196

Wang, Lei ; Gao, Yahui ; Li, Juan ; Subirade, Muriel ; Song, Yuanda ; Liang, Li

Jiangnan Univ

关键词: O/W emulsion;    Whey protein isolate;    alpha-Tocopherol;    Resveratrol;    Simultaneous encapsulation;   

DOI  :  10.1016/j.foodchem.2015.09.071

学科分类：食品科学和技术

【 摘 要 】

Food proteins have been widely used as carrier materials due to their multiple functional properties. Hydrophobic bioactives are generally dissolved in the oil phase of O/W emulsions. Ligand-binding properties provide the possibility of binding bioactives to the protein membrane of oil droplets. In this study, the influence of whey protein isolate (WPI) concentration and amphiphilic resveratrol or hydrophilic ascorbic acid on the decomposition of alpha-tocopherol in the oil phase of WPI emulsions is considered. Impact of ascorbic acid, in the continuous phase, on the decomposition depended on the vitamin concentration. Resveratrol partitioned into the oil water interface and the cis-isomer contributed most of the protective effect of this polyphenol. About 94% of alpha-tocopherol and 50% of resveratrol were found in the oil droplets stabilized by 0.01% WPI. These results suggest the feasibility of using the emulsifying and ligand-binding properties of WPI to produce carriers for simultaneous encapsulation of bioactives with different physicochemical properties. (C) 2015 Elsevier Ltd. All rights reserved.