Effects of resveratrol on pectin with different esterification degrees: Structure, function properties, and fermentation characteristics

文献类型： 外文期刊

第一作者： Wang, Pan

作者： Wang, Pan;Yin, Bangfeng;Zou, Ping;Wang, Dan;Qin, Peiyou;Zhao, Wenting;Zhao, Yuanyuan;Zhao, Xiaoyan;Liu, Ye;Yin, Bangfeng;Zheng, Zhenjia

作者机构：

关键词： Resveratrol; Citrus pectin; Structure characterization; Bio-accessibility; Stability; SCFAs

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 169 卷

页码：

收录情况： SCI

摘要： To address the limitation of resveratrol (Res) related to its low bio-accessibility and poor stability, Res-pectin complexes with varying degrees of esterification were developed. The encapsulation efficiency of Res in these complexes was determined, revealing the following order: Res-L106 > Res-L13 > Res-H121 > Res-H115. Upon non-covalent interaction with pectins, Res exhibited enhanced stability, reduced crystallinity, and modified microstructure. The complexes exhibited stable particle sizes across a pH range of 4-8, with the Res-L106 complex showing minimal sensitivity to variations in ionic strength and temperature. All complexes exhibited improved antioxidant activities compared to pectins alone, with the Res-L106 complex displaying the highest activity. The complex enhancing the bio-accessibility of Res follows the order of Res-L106 > Res-L13 > ResH121 > Res-H115. Additionally, all complexes promoted the production of short-chain fatty acids (SCFAs), with butyric acid being the predominant product. Notably, the Res-L106 complex exhibited the highest SCFAsproducing capacity. In conclusion, this study provides valuable insights into the design and optimization of strategies to enhance the bioavailability of Res, highlighting the potential of low-esterified pectin as an effective delivery carrier for bioactive compounds.

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