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  • Title: Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrol.
    Author: Guo Y, Jauregi P.
    Journal: Food Chem; 2018 Nov 15; 266():101-109. PubMed ID: 30381164.
    Abstract:
    Resveratrol exhibits many health benefits; however, low water-solubility and instability under processing conditions such as heating can be some of the main challenges for its processing and formulation. Here the complexation of β-lactoglobulin (β-Lg) with resveratrol was investigated to improve its solubility and stability. The solubility of resveratrol in water was determined as 7 mg/100 ml. Resveratrol-β-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-β-Lg nanocomplexes which had undergone the same heat treatment exhibited improved antioxidant activity. Heating under pasteurisation conditions led to similar results and both native β-Lg and nanoparticles exhibited a protective effect against heat-induced chemical changes in resveratrol, resulting in enhanced antioxidant activity. Fluorescence measurements revealed strong interactions of resveratrol with both native protein and nanoparticles.
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