期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 63, 期 15, 页码 3915-3923出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.5b00777
关键词
nanoparticles; resveratrol; encapsulation; antisolvent precipitation; Maillard; bioaccessibility; biopolymers
资金
- U.S. Department of Agriculture, NRI Grant [2011-03539, 2013-03795, 2011-67021, 2014-67021]
- Secretaria de Ciencia Tecnologia e Innovacion del Distrito Federal (SECITI, Mexico City)
The impact of encapsulating resveratrol in biopolymer nanoparticles or biopolymer complexes on its physicochemical Stability and bioaccessibility was determined. The biopolymer nanoparticles consisted of a zein core surrounded by a caseinate or caseinate-dextran shell. The biopolymer completes consisted of resveratrol bound to caseinate or caseinate-dextran. The caseinate-dextran conjugates were formed using the Maillard reaction. Both the biopolymer nanoparticles and complexes protected trans-resveratrol from isomerization when exposed to UV light, with the nanoparticles being more effective. Nanoparticles coated by caseinate-dextran were more stable to aggregation under simulated gastrointestinal conditions than those coated by caseinate, presumably due to greater steric repulsion. The bioaccessibility of resveratrol was enhanced when it was encapsulated in both biopolymer nanoparticles and biopolymer complexes. These results have important implications for the development of effective delivery systems for incorporating lipophilic nutraceuticals into functional foods and beverages.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据