Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrol

Abstract

Resveratrol exhibits many health benefits however, low water-solubility and instability to processing conditions such as heating can be some of the main challenges for its processing and formulation. Here the complexation of -lactoglobulin (-Lg) with resveratrol was investigated to improve its solubility and stability. The solubility of resveratrol in water was determined as 7mg/100ml. Resveratrol--Lg nanoparticles (181.8 nm) were produced at pH 6 and 75°C for 45 min. Heating resveratrol solutions at 75°C for 45 min resulted in isomerization of resveratrol and reduced antioxidant activity. However, resveratrol--Lg nanocomplexes which had undergone the same heat treatment exhibited improved antioxidant activity. Heating at pasteurisation conditions led to similar results and both native -Lg and nanoparticles exhibited a protective effect against heat induced chemical changes in resveratrol resulting in enhanced antioxidant activity. 2 Fluorescence measurements revealed strong interactions of resveratrol with both, native protein and nanoparticles.

Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity

“…For the trolox equivalent antioxidant capacity (TEAC) assay a solution of 2,2′-azinobis(3ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS +• ) radical was prepared according to the method described by Guo & Jauregi (2018). Triplicates of each reaction were read at 734 nm in a spectrophotometer Amersham Ultrospec 1100 Pro UV/Vis (Uppsala, Sweden).…”

Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose

“…Previous studies have proved that trans -form stilbene compounds can be converted into cis -structure under light [ 50 ]. However, both trans - and cis -forms are unstable and easily degraded [ 51 ].…”

Encapsulation and protection of resveratrol in kafirin and milk protein nanoparticles

“…Scavenging activity was calculated by using the formula ( A c − A s )/ A c × 100, where A c and A s are the absorbance of radical plus buffer and sample, respectively. ABTS˙ + and DPPH˙ scavenging capacities of blank particles were subtracted from that of resveratrol‐loaded particles (Guo & Jauregi, ).…”