Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems
The incorporation of hydrophobic ingredients, such as resveratrol (a fat-soluble phytochemical), in nanoemulsions can increase the water solubility and stability of these hydrophobic ingredients. The nanodelivery of resveratrol can result in a marked improvement in the bioavailability of this health...
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| Format: | Article |
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MDPI AG
2020-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/10/1394 |
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| author | Adela Mora-Gutierrez Rahmat Attaie Maryuri T. Núñez de González Yoonsung Jung Sixto A. Marquez |
| author_facet | Adela Mora-Gutierrez Rahmat Attaie Maryuri T. Núñez de González Yoonsung Jung Sixto A. Marquez |
| author_sort | Adela Mora-Gutierrez |
| collection | DOAJ |
| description | The incorporation of hydrophobic ingredients, such as resveratrol (a fat-soluble phytochemical), in nanoemulsions can increase the water solubility and stability of these hydrophobic ingredients. The nanodelivery of resveratrol can result in a marked improvement in the bioavailability of this health-promoting ingredient. The current study hypothesized that resveratrol can bind to caprine casein, which may result in the preservation of the biological properties of resveratrol. The fluorescence spectra provided proof of this complex formation by demonstrating that resveratrol binds to caprine casein in the vicinity of tryptophan amino acid residues. The caprine casein/resveratrol complex is stabilized by hydrophobic interactions and hydrogen bonds. Hence, to study the rate of resveratrol degradation during processing/storage, resveratrol losses were determined by reversed-phase high performance liquid chromatography (RP-HPLC) in nanoemulsions stabilized by bovine and caprine caseins individually and in combination with polysorbate-20. At 48 h oxidation, 88.33% and 89.08% was left of resveratrol in the nanoemulsions stabilized by caprine casein (α<sub>s1</sub>-I)/polysorbate-20 complex and caprine (α<sub>s1</sub>-II)/polysorbate-20 complex, while there was less resveratrol left in the nanoemulsions stabilized by bovine casein/polysorbate-20 complex, suggesting that oxygen degradation was involved. The findings of this study are crucial for the food industry since they imply the potential use of caprine casein/polysorbate-20 complex to preserve the biological properties of resveratrol. |
| first_indexed | 2024-03-10T15:53:11Z |
| format | Article |
| id | doaj.art-af56b602d6a24b94be0d4bf54d18d777 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:53:11Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-af56b602d6a24b94be0d4bf54d18d7772023-11-20T15:52:28ZengMDPI AGFoods2304-81582020-10-01910139410.3390/foods9101394Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery SystemsAdela Mora-Gutierrez0Rahmat Attaie1Maryuri T. Núñez de González2Yoonsung Jung3Sixto A. Marquez4Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USACooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USACooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USACooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USADepartment of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USAThe incorporation of hydrophobic ingredients, such as resveratrol (a fat-soluble phytochemical), in nanoemulsions can increase the water solubility and stability of these hydrophobic ingredients. The nanodelivery of resveratrol can result in a marked improvement in the bioavailability of this health-promoting ingredient. The current study hypothesized that resveratrol can bind to caprine casein, which may result in the preservation of the biological properties of resveratrol. The fluorescence spectra provided proof of this complex formation by demonstrating that resveratrol binds to caprine casein in the vicinity of tryptophan amino acid residues. The caprine casein/resveratrol complex is stabilized by hydrophobic interactions and hydrogen bonds. Hence, to study the rate of resveratrol degradation during processing/storage, resveratrol losses were determined by reversed-phase high performance liquid chromatography (RP-HPLC) in nanoemulsions stabilized by bovine and caprine caseins individually and in combination with polysorbate-20. At 48 h oxidation, 88.33% and 89.08% was left of resveratrol in the nanoemulsions stabilized by caprine casein (α<sub>s1</sub>-I)/polysorbate-20 complex and caprine (α<sub>s1</sub>-II)/polysorbate-20 complex, while there was less resveratrol left in the nanoemulsions stabilized by bovine casein/polysorbate-20 complex, suggesting that oxygen degradation was involved. The findings of this study are crucial for the food industry since they imply the potential use of caprine casein/polysorbate-20 complex to preserve the biological properties of resveratrol.https://www.mdpi.com/2304-8158/9/10/1394resveratrolcaseinbovinecaprinepolysorbate-20nanoemulsion delivery systems |
| spellingShingle | Adela Mora-Gutierrez Rahmat Attaie Maryuri T. Núñez de González Yoonsung Jung Sixto A. Marquez Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems Foods resveratrol casein bovine caprine polysorbate-20 nanoemulsion delivery systems |
| title | Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems |
| title_full | Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems |
| title_fullStr | Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems |
| title_full_unstemmed | Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems |
| title_short | Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems |
| title_sort | interface compositions as determinants of resveratrol stability in nanoemulsion delivery systems |
| topic | resveratrol casein bovine caprine polysorbate-20 nanoemulsion delivery systems |
| url | https://www.mdpi.com/2304-8158/9/10/1394 |
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