Co-encapsulation of resveratrol in fish oil microcapsules optimally stabilized by enzyme-crosslinked whey protein with gum Arabic
文献类型： 外文期刊
作者： Cheng, Hao 1 ; Chang, Xuan 1 ; Luo, Hui 1 ; Tang, Honggang 4 ; Chen, Lihong 4 ; Liang, Li 1 ;
作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
3.Ever Maple Food Sci Technol Co Ltd, Hangzhou, Peoples R China
4.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou, Zhejiang, Peoples R China
5.Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
关键词： Resveratrol; Fish oil; Whey protein; Co -encapsulation; Microcapsule
期刊名称：COLLOIDS AND SURFACES B-BIOINTERFACES （ 影响因子：5.8； 五年影响因子：5.4 ）
ISSN： 0927-7765
年卷期： 2023 年 223 卷
页码：
收录情况： SCI
摘要： O/W emulsion and its spray-dried microcapsule contain the oil phase and the protein matrix, providing the potential to co-encapsulate different antioxidants. However, antioxidants were generally encapsulated in the oil phase of microcapsule, its protein matrix is rarely used. It is first to prove the possibility to encapsulate resveratrol in the emulsified oil droplets at high wall/core ratios. The optimal microcapsule with 1.75% surface oil was fabricated with 15% transglutaminase-crosslinked WPI (TGase-WPI) and 5% gum Arabic (GA). Resveratrol mainly located in the protein matrix of initial emulsion and reconstituted microcapsule. The effects of TGase-WPI/GA microcapsule and resveratrol co-encapsulation on DHA/EPA and lipid hydroperoxides/TBARS were different. The interfacial protein, the partition of resveratrol in the emulsified oil droplets and its storage stability and inhibitory effect on size change of reconstituted microcapsules increased as the polyphenol increased. These results expand the potential use of spray-dried microcapsules as co-encapsulation carriers.
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