Co-encapsulation of α-tocopherol and resveratrol in oil-in-water emulsion stabilized by sodium caseinate: Impact of polysaccharide on the stability and bioaccessibility. (January 2020)

• Record Type: Journal Article
• Authors: Cheng, Hao; Fan, Qi; Liu, Tiancheng; Wusigale, ; Liang, Li
• Is Part Of: Journal of food engineering. Volume 264(2020)
• Publication Date: 2020-01
• Subjects: Sodium caseinate -- Polysaccharide -- Oil-in-water emulsion -- Co-encapsulation -- Chemical stability -- Bioaccessibility; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2019.109685
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Naturally self-assembling property of sodium caseinate (SC) provides the possibility of loading bioactive compounds to the oil-water interface of oil-in-water (O/W) emulsions. In this study, α-tocopherol (TOC) and resveratrol (RES) were encapsulated in the inner oil phase and the oil-water interface of SC-stabilized emulsions, respectively. Addition of polysaccharides increased the size and absolute value of ζ-potential of SC emulsions and surface coverage of oil droplets, improving the encapsulation of RES at the oil-water interface and storage stability of both TOC and RES. The effects were more pronounced in the presence of pectin (PEC) than gum Arabic (GA). Moreover, the digestive stability of TOC in SC emulsions was only improved by 0.5% and 1.0% PEC. Addition of 0.1–1.0% GA and 0.1% PEC promoted the bioaccessibility of TOC (~40%) and RES (~90%). These results should be useful for the co-encapsulation of bioactive components with different solubility based on protein-stabilized single emulsions. Highlights: α-TOC and RES were co-encapsulated within O/W emulsions stabilized by SC. GA and PEC improved accumulation and stability of RES at oil-water interface. Co-encapsulation of RES in emulsions improved chemical stability of α-TOC. GA and low concentration of PEC improved the bioaccessibility of α-TOC and RES.