Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems

Abstract

The incorporation of hydrophobic ingredients, such as resveratrol (a fat-soluble phytochemical), in nanoemulsions can increase the water solubility and stability of these hydrophobic ingredients. The nanodelivery of resveratrol can result in a marked improvement in the bioavailability of this health-promoting ingredient. The current study hypothesized that resveratrol can bind to caprine casein, which may result in the preservation of the biological properties of resveratrol. The fluorescence spectra provided proof of this complex formation by demonstrating that resveratrol binds to caprine casein in the vicinity of tryptophan amino acid residues. The caprine casein/resveratrol complex is stabilized by hydrophobic interactions and hydrogen bonds. Hence, to study the rate of resveratrol degradation during processing/storage, resveratrol losses were determined by reversed-phase high performance liquid chromatography (RP-HPLC) in nanoemulsions stabilized by bovine and caprine caseins individually and in combination with polysorbate-20. At 48 h oxidation, 88.33% and 89.08% was left of resveratrol in the nanoemulsions stabilized by caprine casein (αs1-I)/polysorbate-20 complex and caprine (αs1-II)/polysorbate-20 complex, while there was less resveratrol left in the nanoemulsions stabilized by bovine casein/polysorbate-20 complex, suggesting that oxygen degradation was involved. The findings of this study are crucial for the food industry since they imply the potential use of caprine casein/polysorbate-20 complex to preserve the biological properties of resveratrol.

Casein Micelles as an Emerging Delivery System for Bioactive Food Components

“…However, a caprine-surfactant combination has been found ideal over bovine-surfactant complex in stabilising nanoemulsion incorporated by resveratrol. Further studies to describe the chemical degradation of resveratrol in nanoemulsion distribution systems stabilised by emulsifiers (caprine casein, polysorbate-20) and hydrocolloids (polysaccharides) are highly necessary; they can alter the structure and composition of the adsorbed stabilising substrate, with significant consequences for texture and shelf life [180]. Casein complexes with polysaccharides is an emerging interest in developing novel emulsifiers and stabilisers as casein can adsorb on the surface of oil-water emulsion.…”

Mixed Biopolymer Systems Based on Bovine and Caprine Caseins, Yeast β-Glucan, and Maltodextrin for Microencapsulating Lutein Dispersed in Emulsified Lipid Carriers

“…Table 2 presents the average droplet size of the luteinloaded emulsions prepared with the biopolymer system of casein (bovine, caprine), yeast β-glucan, and maltodextrin. These results clearly indicate the excellent emulsifying properties of these milk proteins, which include reducing the interfacial tension and the rapid absorption at the oil-water interface during emulsion preparation [23,24]. Low interfacial tension at the oil-water interface is of paramount importance to obtain dispersions with small average droplet size and hence good physical stability.…”

“…It has been previously reported that caprine α s1 -I casein and caprine α s1 -II casein appear to bind to lutein, thereby improving stability of lutein [23]. Such differences in β-casein content exhibited by the caprine α s1 -I casein and caprine α s1 -II casein were also reflected in the improved stability of resveratrol in oil-in-water emulsions [24].…”

“…The superior interfacial functionality of caprine casein has been proven in emulsions with added lutein [23] and resveratrol [24]. The lipid carriers emulsified with caprine casein that is naturally rich in β-casein influence the structure of the interface, leading to a closed compact interfacial structure ideal for encapsulation of hydrophobic bioactive compounds [25].…”

Fabrication and Characterization of Paclitaxel and Resveratrol Loaded Soluplus Polymeric Nanoparticles for Improved BBB Penetration for Glioma Management

“…The standard calibration curve was plotted using RESV (0.5–5 µg/mL) with a correlation coefficient of 0.999. The RT of trans-resveratrol was around 2.817 min [ 15 ].…”