乳清分离蛋白/阿拉伯胶稳定的不同油脂乳状液中白藜芦醇的分配和稳定性研究

Oil-in-water emulsions containing different oils were stabilized by heat-denatured whey protein isolate (hWPI) and its gum Arabic complexes (hWPI-GA) for the encapsulation and protection of resveratrol. Structure of the emulsions was characterized and partition and stability of resveratrol were analyzed to investigate the impact of oil type and GA addition on hWPI-stabilized emulsions and encapsulated resveratrol. The results showed that the droplet size and interfacial protein content of hWPI-stabilized emulsions were significantly deStudy on the partition and stability of resveratrol in the emulsions containing different oils and stabilized by whey protein isolate/gum Arabicpendent on oil type. Total encapsulation efficiency of resveratrol in sunflower oil, fish oil, oregano essential oil, and peppermint essential oil emulsions were 69.06%, 83.75%, 48.10%, 98.24%, respectively. Partition of resveratrol in the emulsions were different. Storage stability of resveratrol was the worst in fish oil emulsions but the best in peppermint oil emulsions. The presence of GA increased size and absolute value of ζ-potential of all emulsions, the content of resveratrol in emulsified oregano essential oil and peppermint essential oil droplets and total encapsulation efficiency in fish oil emulsion, and storage stability of resveratrol in oregano essential oil emulsions.