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Preparation and physicochemical characterisation of resveratrol–ovalbumin microparticles
Author(s) -
Chen Yangyang,
Li Defeng,
Chen Wanyi,
Zhang Juan
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12883
Subject(s) - ovalbumin , chemistry , abts , resveratrol , solubility , antioxidant , dpph , chromatography , organic chemistry , biochemistry , immune system , immunology , biology
Summary Resveratrol ( RES ) is a phenolic compound which has many biological activities, but its poor stability and water solubility limit its function and application. This study developed microparticles ( MP s) using ovalbumin ( OVA ) as a matrix to encapsulate RES . Encapsulation efficiency, solubility and structural characteristics have been evaluated. The antioxidant activity of encapsulated RES has also been examined using the methods of the 2,2‐diphenyl‐1‐picrylhydrazyl ( DPPH ) and 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulphonic acid) ( ABTS ) radical scavenging assays. Moreover, the stability of the MP s in simulated gastric and intestinal fluid has been studied. In conclusion, RES can be effectively encapsulated by OVA to form spherical MP s resulting in its high water solubility. RES – OVA MP s may not only keep the antioxidant activity of RES but also promote its stability. This kind of MP s can have a potential application in the formulation of functional soft drink based on RES .