title: Effect of resveratrol or ascorbic acid on the stability of α-tocopherol in O/W emulsions stabilized by whey protein isolate: Simultaneous encapsulation of the vitamin and the protective antioxidant.
abstract: 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 α-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 α-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.
authors.affiliation: State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
authors.forename: Lei
authors.initials: L
authors.lastname: Wang
authors.affiliation: State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
authors.forename: Yahui
authors.initials: Y
authors.lastname: Gao
authors.affiliation: College of Chemistry and Chemical Engineering, Central South University, Changsha, Hunan, China.
authors.forename: Juan
authors.initials: J
authors.lastname: Li
authors.affiliation: Chaire de recherche du Canada sur les protéines, les bio-systèmes et les aliments fonctionnels, Institut de recherchesur les nutraceutiques et les aliments fonctionnels (INAF/STELA), Université Laval, Québec, QC, Canada.
authors.forename: Muriel
authors.initials: M
authors.lastname: Subirade
authors.affiliation: State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China. Electronic address: ysong@jiangnan.edu.cn.
authors.forename: Yuanda
authors.initials: Y
authors.lastname: Song
authors.affiliation: State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China. Electronic address: liliang@jiangnan.edu.cn.
authors.forename: Li
authors.initials: L
authors.lastname: Liang
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D001205:Ascorbic Acid / Q000737:chemistry*; D004355:Drug Stability; D004655:Emulsions; D005511:Food Handling; D057927:Hydrophobic and Hydrophilic Interactions; D000077185:Resveratrol; D013267:Stilbenes / Q000737:chemistry*; D014815:Vitamins / Q000737:chemistry; D014867:Water / Q000737:chemistry; D000067816:Whey Proteins / Q000737:chemistry*; D024502:alpha-Tocopherol / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004655:Emulsions; D013267:Stilbenes; D014815:Vitamins; D000067816:Whey Proteins; D014867:Water; D024502:alpha-Tocopherol; D001205:Ascorbic Acid; D000077185:Resveratrol
keywords: O/W emulsion; Resveratrol; Simultaneous encapsulation; Whey protein isolate; α-Tocopherol