Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate.
Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate.
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DOI：
10.1016/j.colsurfb.2019.06.034
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发表时间：
2019-09
期刊：
影响因子：
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通讯作者：
Haixia Zhang;Q. Fan;Di Li;Xing Chen;L. Liang
中科院分区：
文献类型：
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作者：
Haixia Zhang;Q. Fan;Di Li;Xing Chen;L. Liang
在蛋白质稳定的水包油乳液中，共乳化剂也可以作为抗氧化剂，提高油的氧化稳定性，并增加配方的营养价值。研究了在无钙和无钙条件下，阿拉伯树胶对用乳清分离蛋白制备的葵花籽油乳状液中白藜芦醇的分配和稳定性的影响。阿拉伯树胶增加了白藜芦醇在油水界面的蛋白质和白藜芦醇的含量，增加了白藜芦醇的稳定性，钙能增强白藜芦醇的稳定性。白藜芦醇提高了油脂的氧化稳定性。这些结果表明，白藜芦醇在乳清分离蛋白、钙和阿拉伯树胶制成的乳状液的界面膜中是稳定的，水包油乳状液可以作为功能油和多酚抗氧化剂共包裹的潜在载体。
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.