Biomaterial Database

Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface. 2019

Ping Shao, and Jieru Feng, and Peilong Sun, and Christos Ritzoulis

Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China. Electronic address: pingshao325@zjut.edu.cn.

This work studied the effects of different concentrations of gum arabic (GA) on the interfacial adsorption kinetics of whey protein (WP) at the oil-water interface, the possibility of emulsion stabilized by WP/GA mixtures, and use of such emulsions as resveratrol delivery systems. Dynamic interface pressure measurements indicated that the change of GA concentration significantly affected the diffusion, penetration and rearrangement of WP at the oil-water interface, while measurements of hydrodynamic diameter and ζ-potential indicated electrostatic and hydrophobic interactions between WP and GA. The rheological measurements of the emulsions supported the above observations and indicated that different GA concentrations affected the viscoelastic properties of the emulsion. Adding resveratrol into oil influenced the adsorption of WP at the oil-water interface, thus affecting the emulsion stability and the encapsulation efficiency of resveratrol. The emulsions stabilized by WP and WP/GA mixtures have encapsulation efficiencies of >50% for resveratrol, while emulsions showed the best stability at a GA concentration of 0.2%. These results indicate that GA could effectively improve the emulsifying capacity of WP, while the emulsions prepared by WP/GA mixtures have the potential to serve as carriers for bioactive components.

UI	MeSH Term	Description	Entries
D007700	Kinetics	The rate dynamics in chemical or physical systems.
D009821	Oils	Unctuous combustible substances that are liquid or easily liquefiable on warming, and are soluble in ether but insoluble in water. Such substances, depending on their origin, are classified as animal, mineral, or vegetable oils. Depending on their behavior on heating, they are volatile or fixed. (Dorland, 28th ed)
D011312	Pressure	A type of stress exerted uniformly in all directions. Its measure is the force exerted per unit area. (McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)	Pressures
D002214	Capsules	Hard or soft soluble containers used for the oral administration of medicine.	Capsule,Microcapsule,Microcapsules
D004655	Emulsions	Colloids formed by the combination of two immiscible liquids such as oil and water. Lipid-in-water emulsions are usually liquid, like milk or lotion. Water-in-lipid emulsions tend to be creams. The formation of emulsions may be aided by amphiphatic molecules that surround one component of the system to form MICELLES.	Emulsion
D006170	Gum Arabic	Powdered exudate from various Acacia species, especially A. senegal (Leguminosae). It forms mucilage or syrup in water. Gum arabic is used as a suspending agent, excipient, and emulsifier in foods and pharmaceuticals.	Acacia Gum,Gum Acacia,Acacia, Gum,Arabic, Gum,Gum, Acacia
D000067816	Whey Proteins	The protein components of milk obtained from the whey.	Whey Protein,Protein, Whey,Proteins, Whey
D000077185	Resveratrol	A stilbene and non-flavonoid polyphenol produced by various plants including grapes and blueberries. It has anti-oxidant, anti-inflammatory, cardioprotective, anti-mutagenic, and anti-carcinogenic properties. It also inhibits platelet aggregation and the activity of several DNA HELICASES in vitro.	3,4',5-Stilbenetriol,3,4',5-Trihydroxystilbene,3,5,4'-Trihydroxystilbene,Resveratrol, (Z)-,Resveratrol-3-sulfate,SRT 501,SRT-501,SRT501,cis-Resveratrol,trans-Resveratrol,trans-Resveratrol-3-O-sulfate,Resveratrol 3 sulfate,cis Resveratrol,trans Resveratrol,trans Resveratrol 3 O sulfate
D000327	Adsorption	The adhesion of gases, liquids, or dissolved solids onto a surface. It includes adsorptive phenomena of bacteria and viruses onto surfaces as well. ABSORPTION into the substance may follow but not necessarily.	Adsorptions
D012212	Rheology	The study of the deformation and flow of matter, usually liquids or fluids, and of the plastic flow of solids. The concept covers consistency, dilatancy, liquefaction, resistance to flow, shearing, thixotrophy, and VISCOSITY.	Flowmetry,Velocimetry,Velocimetries