Accessibility navigation

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

Guo, Y. and Jauregi, P. (2018) Protective effect of β-Lactoglobulin against heat induced loss of antioxidant activity of resveratrol. Food Chemistry, 266. pp. 101-109. ISSN 0308-8146

Text - Accepted Version
· Available under License Creative Commons Attribution Non-commercial No Derivatives.
· Please see our End User Agreement before downloading.


It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1016/j.foodchem.2018.05.108


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.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:77446


Downloads per month over past year

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation