Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose
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Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose. / He, Jianfei; Chen, Huai-Yu; Chen, Hongbin; Wang, Baobei; Guo, Fengxian; Zheng, Zong-Ping.
In: Foods, Vol. 11, No. 16, 2471, 08.2022.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose
AU - He, Jianfei
AU - Chen, Huai-Yu
AU - Chen, Hongbin
AU - Wang, Baobei
AU - Guo, Fengxian
AU - Zheng, Zong-Ping
PY - 2022/8
Y1 - 2022/8
N2 - Oxyresveratrol (Oxy) has attracted much attention by employing it as an antibrowning agent in fruits and vegetables. In this study, the formation of cyclodextrin (CD) inclusion exhibited a certain protective effect on Oxy oxidative degradation, while hydroxypropyl-beta-cyclodextrin (HP-beta-CD) inclusion complex showed stronger stabilizing effects than those of beta-cyclodextrin (beta-CD). The combined use of CD and hydroxypropyl methylcellulose (HPMC) greatly improved the stability of Oxy-CD inclusion complexes, with approximately 70% of the trans-Oxy retained after 30 days of storage under light conditions at 25 degrees C. The results of the interaction between CD and Oxy determined by phase solubility studies and fluorescence spectroscopic analysis showed that the binding strength of CD and Oxy increased in the presence of HPMC. Moreover, Oxy combined with ascorbic acid and HPMC showed an excellent antibrowning effect on fresh-cut apple slices during the 48 h test period, indicating that adding HPMC as the third component will not influence the antibrowning activity of Oxy.
AB - Oxyresveratrol (Oxy) has attracted much attention by employing it as an antibrowning agent in fruits and vegetables. In this study, the formation of cyclodextrin (CD) inclusion exhibited a certain protective effect on Oxy oxidative degradation, while hydroxypropyl-beta-cyclodextrin (HP-beta-CD) inclusion complex showed stronger stabilizing effects than those of beta-cyclodextrin (beta-CD). The combined use of CD and hydroxypropyl methylcellulose (HPMC) greatly improved the stability of Oxy-CD inclusion complexes, with approximately 70% of the trans-Oxy retained after 30 days of storage under light conditions at 25 degrees C. The results of the interaction between CD and Oxy determined by phase solubility studies and fluorescence spectroscopic analysis showed that the binding strength of CD and Oxy increased in the presence of HPMC. Moreover, Oxy combined with ascorbic acid and HPMC showed an excellent antibrowning effect on fresh-cut apple slices during the 48 h test period, indicating that adding HPMC as the third component will not influence the antibrowning activity of Oxy.
KW - oxyresveratrol (Oxy)
KW - cyclodextrin (CD) inclusion complex
KW - hydroxypropyl methylcellulose (HPMC)
KW - storage stability
KW - interaction
KW - antibrowning activity
KW - TRANS-RESVERATROL
KW - BETA-CYCLODEXTRIN
KW - ANTIOXIDANT ACTIVITY
KW - ASCORBIC-ACID
KW - ENCAPSULATION
KW - SOLUBILITY
KW - HPMC
KW - CIS
KW - LACTOGLOBULIN
KW - FORMULATION
U2 - 10.3390/foods11162471
DO - 10.3390/foods11162471
M3 - Journal article
C2 - 36010470
VL - 11
JO - Foods
JF - Foods
SN - 2304-8158
IS - 16
M1 - 2471
ER -
ID: 319361564