Encapsulation of resveratrol using Water-in-Oil-in-Water double emulsions

Food Biophysics

Volumn 5, Issue 2, 2010, Pages 120-127

  Hemar, Yacine ^a   Cheng, Li Jiang ^a   Oliver, Christine M ^a   Sanguansri, Luz ^a   Augustin, Maryann ^a  

^a CSIRO   (Australia)

Author keywords

Encapsulation; Multiple emulsions; Particle size; Resveratrol; W O W

Indexed keywords

AQUEOUS PHASE; CANOLA OIL; DISPERSED PHASE; DOUBLE EMULSIONS; FOOD APPLICATIONS; MULTIPLE EMULSIONS; POLYGLYCEROLS; POLYRICINOLEATE; RESVERATROL; SODIUM CASEINATE; W/O/W; WATER-IN-OIL-IN-WATER; WHEY PROTEIN ISOLATE;

EMULSIFICATION; ETHANOL; PARTICLE SIZE; SODIUM; SODIUM CHLORIDE;

EMULSIONS;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 77955087339     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9152-5     Document Type: Article

References (25)

1. J. Burns, T. Yokota, H. Ashihara, M. E. J. Lean, A. Crozier, Plant foods and herbal sources of resveratrol. J. Agric. Food Chem. 50, 3337-3340 (2002).
2. R. E. King, J. A. Bomser, D. B. Min, Bioactivity of resveratrol. Comp. Rev. Food Sci. Food Safety 5, 65-70 (2006).
3. V. Filip, M. Plockova, J. Smidrkal, Z. Spickova, K. Melzoch, S. Schmidt, Resveratrol and its antioxidant and antimicrobial effectiveness. Food Chem. 83, 585-593 (2003).
4. C. F. Hung, C. L. Fang, M. H. Liao, J. Y. Fang, The effect of oil components on the physicochemical properties and drug delivery of emulsions: Tocol emulsion versus lipid emulsion. Int. J. Pharm. 335, 193-202 (2007).
5. B. C. Trela, A. L. Waterhouse, Resveratrol: isomeric molar absorptivities and stability. J. Agric. Food Chem. 44, 1253-1257 (1996).
6. N. Garti, Double emulsions-scope, limitations and new achievements. Colloids Surf. A 123-124, 233-246 (1997).
7. H. Okochi, M. Nakano, Preparation and evaluation of w/o/w type emulsions containing vancomycin. Adv. Drug Deliv. Rev. 45, 5-26 (2000).
8. M. Couvreur, M. Blanco-Prieto, F. Puisieux, B. Roques, E. Fattal, Multiple emulsion technology for the design of microspheres containing peptides and oligopeptides. Adv. Drug Deliv. Rev. 28, 85-96 (1997).
9. E. L. Ma, H. Ha, Z. Liu, C. X. Zheng, M. X. Duan, In vitro and in vivo evaluation of a novel oral insulin formulation. Acta Pharm. Sin. 27, 1382-1388 (2006).
10. M. Bonnet, M. Cansell, A. Berkaoui, M. H. Ropers, M. Anton, F. Leal-Calderon, Release rate profiles of magnesium from multiple W/O/W emulsions. Food Hydrocoll. 23, 92-101 (2009).
11. R. K. Owusu, Q. H. Zhu, E. Dickinson, Controlled release of L-tryptophan and vitamin B2 from model water-oil-water multiple emulsions. Food Hydrocoll. 6, 443-453 (1992).
12. K. Yoshida, T. Sekine, F. Matsuzaki, T. Yanaki, M. Yamaguchi, Stability of vitamin A in oil-in-water-in-oil-type multiple emulsions. J. Am. Oil Chem. Soc 76, 195-200 (1999).
13. A. Benichou, A. Aserin, N. Garti, W/O/W double emulsions stabilized with WPI-polysaccharide complexes. Colloids Surf. A 294, 20-32 (2007).
14. S. Farahmand, H. Tajerzadeh, E. S. Farboud, Formulation and evaluation of a vitamin C multiple emulsion. Pharm. Dev. Technol. 11, 255-261 (2006).
15. K. Pays, J. Giermanska-Kahn, B. Pouligny, J. Bibette, F. Leal-Calderon, Double emulsions: How does release occur? J. Control Release 79, 193-205 (2002).
16. L. Liang, H. A. Tajmir-Riahi, M. Subirade, Interaction of beta-lactoglobulin with resveratrol and its biological implications. Biomacromolecules 9, 50-56 (2008).
17. G. Muschiolik, Multiple emulsions for food use. Curr. Opin. Colloid Interface Sci. 12, 213-220 (2007).
18. F. Leal-Calderon, V. Schmitt, J. Bibette, Emulsion Science: Basic Principles, 2nd edn. (Springer, New York, 2007), pp. 143-172.
19. J. H. Su, J. Flanagan, Y. Hemar, H. Singh, Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water-oil-water emulsions. Food Hydrocoll. 20, 261-268 (2006).
20. U. Stervbo, O. Vang, C. Bonnesen, A review of the content of the putative chemopreventive phytoalexin resveratrol in red wine. Food Chem. 101, 449-457 (2007).
21. D. A. Weitz, D. J. Pine, Diffusing-Wave Spectroscopy, in Dynamic Light Scattering, the Method and Some Applications, ed. by W. Brown (Oxford, Clarendon Press, 1993), pp. 652-720.
22. A. Fechner, A. Knoth, I. Scherze, G. Muschiolik, Stability and release properties of double-emulsions stabilised by caseinate-dextran conjugates. Food Hydrocoll. 21, 943-952 (2007).
23. I. R. McKinnon, S. E. Yap, M. A. Augustin, Y. Hemar, Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride. Food Hydrocoll. 23, 1127-1133 (2009).
24. Y. Hemar, D. N. Pinder, R. J. Hunter, H. Singh, P. Hebraud, D. S. Horne, Monitoring of flocculation and creaming of sodium-caseinate-stabilized emulsions using diffusing-wave spectroscopy. J. Colloid Interface Sci. 264, 502-508 (2003).
25. L. Camont, C.-H. Cottart, Y. Rhayem, V. Nivet-Antoine, R. Raja Djelidi, F. Collin, J.-L. Beaudeu, D. Bonnefont-Rousselot, Simple spectrophotometric assessment of the trans-/cis-resveratrol ratio in aqueous solutions. Anal. Chim. Acta 634, 121-128 (2009).