Fabrication of Resveratrol-Loaded Whey Protein-Dextran Colloidal Complex for the Stabilization and Delivery of β-Carotene Emulsions

Journal of Agricultural and Food Chemistry

Volumn 66, Issue 36, 2018, Pages 9481-9489

  Yi, Jiang ^a   Liu, Yuexiang ^a   Zhang, Yuzhu ^b   Gao, Luyu ^a  

^a SHENZHEN UNIVERSITY   (China)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

emulsion; resveratrol; stability; whey protein dextran conjugate; carotene

Indexed keywords

CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; ELECTROPHORESIS; EMULSIFICATION; EMULSIONS; HYDROPHOBICITY; IONIC STRENGTH; PROTEINS; RESVERATROL;

DISPERSED STRUCTURE; ENVIRONMENTAL STRESS; FLUORESCENCE SPECTRA; GEL ELECTROPHORESIS; HYDROPHOBIC INTERACTIONS; PHYSICO-CHEMICAL STABILITY; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

DEXTRAN;

BETA CAROTENE; DEXTRAN; NANOPARTICLE; RESVERATROL; STILBENE DERIVATIVE; WHEY PROTEIN;

CHEMICAL PHENOMENA; CHEMISTRY; DRUG DELIVERY SYSTEM; DRUG STABILITY; EMULSION; OSMOLARITY; PROCEDURES;

BETA CAROTENE; DEXTRANS; DRUG DELIVERY SYSTEMS; DRUG STABILITY; EMULSIONS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; NANOPARTICLES; OSMOLAR CONCENTRATION; STILBENES; WHEY PROTEINS;

EID: 85052938268     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.8b02973     Document Type: Article

References (34)

1. Eggersdorfer, M.; Wyss, A. Carotenoids in human nutrition and health. Arch. Biochem. Biophys. 2018, 652, 18-26, 10.1016/j.abb.2018.06.001
2. Yi, J.; Lam, T. I.; Yokoyama, W.; Cheng, L. W.; Zhong, F. Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells. Food Hydrocolloids 2015, 43, 31-40, 10.1016/j.foodhyd.2014.04.028
3. Yi, J.; Fan, Y.; Yokoyama, W.; Zhang, Y.; Zhao, L. Thermal Degradation and Isomerization of β-Carotene in Oil-in-Water Nanoemulsions Supplemented with Natural Antioxidants. J. Agric. Food Chem. 2016, 64, 1970-1976, 10.1021/acs.jafc.5b05478
4. Rodriguez-Concepcion, M.; Avalos, J.; Bonet, M. L.; Boronat, A.; Gomez-Gomez, L.; Hornero-Mendez, D.; Limon, M. C.; Meléndez-Martínez, A. J.; Olmedilla-Alonso, B.; Palou, A.; Ribot, J.; Rodrigo, M. J.; Zacarias, L.; Zhu, C. A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health. Prog. Lipid Res. 2018, 70, 62-93, 10.1016/j.plipres.2018.04.004
5. Paiva, S. A. R.; Russell, R. M. β-Carotene and Other Carotenoids as Antioxidants. J. Am. Coll. Nutr. 1999, 18, 426-433, 10.1080/07315724.1999.10718880
6. Dickinson, E. Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions. Soft Matter 2008, 4, 932-942, 10.1039/b718319d
7. Fan, Y.; Yi, J.; Zhang, Y.; Wen, Z.; Zhao, L. Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates. Food Hydrocolloids 2017, 63, 256-264, 10.1016/j.foodhyd.2016.09.008
8. McClements, D. J. Protein-stabilized emulsions. Curr. Opin. Colloid Interface Sci. 2004, 9, 305-313, 10.1016/j.cocis.2004.09.003
9. Mao, L.; Wang, D.; Liu, F.; Gao, Y. Emulsion design for the delivery of β-carotene in complex food systems. Crit. Rev. Food Sci. Nutr. 2018, 58, 770-784, 10.1080/10408398.2016.1223599
10. McClements, D. J. Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility. Food Funct. 2018, 9, 22-41, 10.1039/C7FO01515A
11. Delahaije, R. J. B. M.; Wierenga, P. A.; van Nieuwenhuijzen, N. H.; Giuseppin, M. L. F.; Gruppen, H. Protein Concentration and Protein-Exposed Hydrophobicity as Dominant Parameters Determining the Flocculation of Protein-Stabilized Oil-in-Water Emulsions. Langmuir 2013, 29, 11567-11574, 10.1021/la401314a
12. Dickinson, E. Flocculation of protein-stabilized oil-in-water emulsions. Colloids Surf., B 2010, 81, 130-140, 10.1016/j.colsurfb.2010.06.033
13. Delahaije, R. J. B. M.; Gruppen, H.; van Nieuwenhuijzen, N. H.; Giuseppin, M. L. F.; Wierenga, P. A. Effect of Glycation on the Flocculation Behavior of Protein-Stabilized Oil-in-Water Emulsions. Langmuir 2013, 29, 15201-15208, 10.1021/la403504f
14. Davidov-Pardo, G.; Pérez-Ciordia, S.; Marín-Arroyo, M. a. R.; McClements, D. J. Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein-Carbohydrate Maillard Conjugation. J. Agric. Food Chem. 2015, 63, 3915-3923, 10.1021/acs.jafc.5b00777
15. Morr, C. V.; Ha, E. Y. W. Whey protein concentrates and isolates: Processing and functional properties. Crit. Rev. Food Sci. Nutr. 1993, 33, 431-476, 10.1080/10408399309527643
16. Foegeding, E. A.; Davis, J. P.; Doucet, D.; McGuffey, M. K. Advances in modifying and understanding whey protein functionality. Trends Food Sci. Technol. 2002, 13, 151-159, 10.1016/S0924-2244(02)00111-5
17. Jang, M.; Cai, L.; Udeani, G. O.; Slowing, K. V.; Thomas, C. F.; Beecher, C. W. W.; Fong, H. H. S.; Farnsworth, N. R.; Kinghorn, A. D.; Mehta, R. G.; Moon, R. C.; Pezzuto, J. M. Cancer Chemopreventive Activity of Resveratrol, a Natural Product Derived from Grapes. Science 1997, 275, 218-220, 10.1126/science.275.5297.218
18. Frémont, L. Biological effects of resveratrol. Life Sci. 2000, 66, 663-673, 10.1016/S0024-3205(99)00410-5
19. Vinson, J. A.; Dabbagh, Y. A.; Serry, M. M.; Jang, J. Plant Flavonoids, Especially Tea Flavonols, Are Powerful Antioxidants Using an in Vitro Oxidation Model for Heart Disease. J. Agric. Food Chem. 1995, 43, 2800-2802, 10.1021/jf00059a005
20. Gülçin, İ Antioxidant properties of resveratrol: A structure-activity insight. Innovative Food Sci. Emerging Technol. 2010, 11, 210-218, 10.1016/j.ifset.2009.07.002
21. Caruso, F.; Tanski, J.; Villegas-Estrada, A.; Rossi, M. Structural Basis for Antioxidant Activity of trans-Resveratrol: Ab Initio Calculations and Crystal and Molecular Structure. J. Agric. Food Chem. 2004, 52, 7279-7285, 10.1021/jf048794e
22. Yi, J.; Fan, Y.; Zhang, Y.; Wen, Z.; Zhao, L.; Lu, Y. Glycosylated α-lactalbumin-based nanocomplex for curcumin: Physicochemical stability and DPPH-scavenging activity. Food Hydrocolloids 2016, 61, 369-377, 10.1016/j.foodhyd.2016.05.036
23. Rao, Q.; Jiang, X.; Li, Y.; Samiwala, M.; Labuza, T. P. Can Glycation Reduce Food Allergenicity?. J. Agric. Food Chem. 2018, 66, 4295-4299, 10.1021/acs.jafc.8b00660
24. Yi, J.; Li, Y.; Zhong, F.; Yokoyama, W. The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions. Food Hydrocolloids 2014, 35, 19-27, 10.1016/j.foodhyd.2013.07.025
25. Xia, S.; Li, Y.; Zhao, Q.; Li, J.; Xia, Q.; Zhang, X.; Huang, Q. Probing Conformational Change of Bovine Serum Albumin-Dextran Conjugates under Controlled Dry Heating. J. Agric. Food Chem. 2015, 63, 4080-4086, 10.1021/jf506267r
26. Xue, F.; Li, C.; Zhu, X.; Wang, L.; Pan, S. Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction. Food Res. Int. 2013, 51, 490-495, 10.1016/j.foodres.2013.01.012
27. Chamani, J.; Moosavi-Movahedi, A. A.; Hakimelahi, G. H. Structural changes in β-lactoglobulin by conjugation with three different kinds of carboxymethyl cyclodextrins. Thermochim. Acta 2005, 432, 106-111, 10.1016/j.tca.2005.04.014
28. Liu, G.; Yuan, D.; Wang, Q.; Li, W.; Cai, J.; Li, S.; Lamikanra, O.; Qin, X. Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions. J. Agric. Food Chem. 2018, 66, 4251-4258, 10.1021/acs.jafc.8b00423
29. Xia, S. Q.; Li, Y. Q.; Xia, Q. Y.; Zhang, X. M.; Huang, Q. R. Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation. Food Hydrocolloids 2015, 43, 228-235, 10.1016/j.foodhyd.2014.05.022
30. Xue, J.; Tan, C.; Zhang, X.; Feng, B.; Xia, S. Fabrication of Epigallocatechin-3-gallate Nanocarrier Based on Glycosylated Casein: Stability and Interaction Mechanism. J. Agric. Food Chem. 2014, 62, 4677-4684, 10.1021/jf405157x
31. Markman, G.; Livney, Y. D. Maillard-conjugate based core-shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages. Food Funct. 2012, 3, 262-270, 10.1039/C1FO10220F
32. Akhtar, M.; Dickinson, E. Whey protein-maltodextrin conjugates as emulsifying agents: An alternative to gum arabic. Food Hydrocolloids 2007, 21, 607-616, 10.1016/j.foodhyd.2005.07.014
33. Wooster, T. J.; Augustin, M. A. The emulsion flocculation stability of protein-carbohydrate diblock copolymers. J. Colloid Interface Sci. 2007, 313, 665-675, 10.1016/j.jcis.2007.04.054
34. Boon, C. S.; McClements, D. J.; Weiss, J.; Decker, E. A. Factors Influencing the Chemical Stability of Carotenoids in Foods. Crit. Rev. Food Sci. Nutr. 2010, 50, 515-532, 10.1080/10408390802565889