Fabrication of resveratrol-loaded whey protein-dextran colloidal complex for the stabilization and delivery of β-carotene emulsions
Jiang Yi, Yuexiang Liu, Yuzhu Zhang, Luyu Gao
Journal of Agricultural and Food Chemistry
The effects of resveratrol (RES)-loaded whey protein isolate (WPI)-dextran nanocomplex on the physicochemical stability of β-carotene (BC) emulsions were evaluated. WPI-dextran was prepared by Maillard-based glycation and confirmed with gel electrophoresis, and OPA assay. WPI-RES and WPI-dextran-RES nanoparticles were prepared with a simple nanocomplexation protocol. Fluorescence spectra indicated that hydrophobic interaction was the main driving force for WPI-dextran-RES nanocomplex. Spherical and uniformly dispersed structures as well as nanoscale Z-average size (< 100 nm) was confirmed for WPI-RES and WPI-dextran-RES nanocomplex with DLS and TEM. Z-average diameter of emulsions with WPI-dextran conjugate was remarkably lower than that with WPI. Environmental stress (ionic strength, heat, and pH), and storage stability were pronouncedly improved. Chemical stability of BC with WPI-dextran-RES and WPI-RES was also remarkably enhanced when exposed to UV light and thermal treatment. The advantages of WPI-dextran-RES colloidal complex may provide a better alternative to effective protect and deliver hydrophobic nutraceuticals.
Circular dichroism, Secondary structure, Chemical stability, Biochemistry, Food science