Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems.

Adela Mora-Gutierrez,Sixto A Marquez,Yoonsung Jung,Maryuri T Núñez De González,Rahmat Attaie

doi:10.3390/foods9101394

Adela Mora-Gutierrez, Sixto A Marquez + Show 3 more

Open Access

https://doi.org/10.3390/foods9101394

Copy DOI

Abstract

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 (αs1-I)/polysorbate-20 complex and caprine (αs1-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.

Highlights

Resveratrol, which is mainly found in grapes and red wine, is a phytochemical with several potent biological activities such as antioxidant, anti-inflammatory, cardio-protective, neuroprotective, chemo-preventive, and anti-aging [1,2,3,4]
The consistency of the ratio of caseins in forming the structure of micelles aids in good quality products, whereas the variability of the casein ratio in particular affects the micelle structure, which may lead to caprine milk products of differing quality, especially cheeses
The SDS-PAGE findings regarding the genetic polymorphism in the caprine casein and caprine casein samples used in this study should be interpreted with caution

Summary

Introduction

Resveratrol (trans-3, 40 , 5-trihydroxy stilbene), which is mainly found in grapes and red wine, is a phytochemical with several potent biological activities such as antioxidant, anti-inflammatory, cardio-protective, neuroprotective, chemo-preventive, and anti-aging [1,2,3,4]. The stability behavior of oil-in-water emulsions based on caseins is related to their structure and mechanical properties of adsorbed layers at the surface of the droplets [10]. The roles of αs1 -, αs2 -, β-, and κ-casein in the interaction of polysorbate-20 with bovine and caprine caseins at the oil–water interface in resveratrol-enriched nanoemulsions have prompted this investigation. The purpose of this study was to prepare resveratrol-loaded nanoemulsions with bovine and caprine caseins individually and in combination with polysorbate-20 to evaluate their effects on the degradation of resveratrol during processing/storage. Spectroscopic methods were used to elucidate the interaction of polysorbate-20 with bovine and caprine caseins in solution prior to their use as emulsifiers (stabilizers) in resveratrol-loaded nanoemulsions

Objectives

Methods

Results

Conclusion