Author(s):
Acevedo-Fani, Alejandra ; Silva, Hélder D. ; Soliva-Fortuny, Robert ; Martín-Belloso, Olga ; Vicente, A. A.
Date: 2017
Persistent ID: https://hdl.handle.net/1822/47428
Origin: RepositóriUM - Universidade do Minho
Project/scholarship:
info:eu-repo/grantAgreement/FCT/5876/147337/PT;
info:eu-repo/grantAgreement/FCT/5876-PPCDTI/126270/PT
;
info:eu-repo/grantAgreement/FCT/COMPETE/126270/PT;
info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F81288%2F2011/PT;
Subject(s): Multilayer emulsions; Layer-by-layer deposition; Resveratrol; Lactoferrin; Alginate; Poly-l-lysine; Science & Technology
Description
Interfacial deposition of biopolymer layers on oil droplets may be a suitable strategy for increasing the emulsion stability and protection of functional ingredients. Resveratrol is a naturally occurring phenolic compound with numerous health-promoting properties, but its usage is still restricted due to its poor water solubility and high chemical instability. The aim of this study was to formulate single-layer (lactoferrin) and multilayer (lactoferrin/alginate and lactoferrin/alginate/-poly-l-lysine) emulsions containing resveratrol and to study the emulsions stability and antioxidant activity during storage. All primary (single-layer) emulsions had average droplet diameters below 300 nm and -potentials strongly positive, allowing the electrostatic deposition of another layer of anionic biopolymer, such as alginate. Secondary (multilayer) emulsions were highly unstable at low alginate concentrations, which was attributed to the bridging flocculation. At higher alginate concentrations, secondary emulsions were rather stable. Tertiary emulsions containing either low or high -poly-l-lysine concentrations presented flocculation, but formulations with 0.0036% (w/w) were fairly stable. The antioxidant activity of all resveratrol-loaded emulsions did not significantly change during storage, whereas it decreased in non-encapsulated resveratrol oil from the third week onwards. This study provides useful information for the design of delivery systems for resveratrol with relevance in food applications.
This research was supported by the Ministerio de Ciencia e Innovación (Spain) throughout the projects AGL2009-11475 and ALG2012-35635, and by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684), Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124- FEDER-027462) and FCT Strategic Project of UID/BIO/04469/2013 unit. The authors also thank the Project “BioInd - Biotechnology and Bioengineering for improved Industrial and Agro-Food processes, REF. NORTE-07-0124-FEDER-000028” Co-funded by the Programa Operacional Regional do Norte (ON.2 e O Novo Norte), QREN, FEDER. The author A. Acevedo-Fani thanks the University of Lleida for the pre-doctoral grant. The author H. D. Silva, (SFRH/BD/81288/2011) is the recipient of a fellowship from the Fundação para a Ciência e Tecnologia (FCT, Portugal). The authors would like to acknowledge to Rui Fernandes from IBMC, University of Porto, for assistance in taking the TEM microphotographs.
info:eu-repo/semantics/publishedVersion
