Enzymatic synthesis of stachyose-derived fatty acid mono-esters, the evaluation of their surface and interfacial properties and the capacity of certain derived emulsions to deliver resveratrol.

• Tác giả: Martin G Banwell, Yongle Chen, Ping Lan, Chun Qing, Mengfei Xie, Zhijian Yang, Jiankang Yi
• Ngôn ngữ: eng
• Ký hiệu phân loại: 272.3 Persecutions of Waldenses and Albigenses
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 190948

Tóm tắt

The nutritional characteristics of the tetrasaccharide stachyose prompted its incorporation into biosurfactants through esterification with fatty acid derivatives embodying 12-22 carbon chains. The resulting esters were evaluated for their surface active effects, emulsifying properties and capacities to form emulsions capable of the selective delivery of the anti-oxidant resveratrol. While such studies have revealed that those congeners embodying longer side-chains have higher critical micelle concentrations (CMC) and lower interfacial tensions, their hydrophilic-lipophilic balance (HLB) values fell within a tight range. Those emulsions stabilized by esters with medium and longer side-chains exhibited good stabilities over the pH range 6-10 and up to 95 °C. Assessments of the in vitro digestion of the corresponding emulsions charged with resveratrol revealed the bioavailability of the anti-oxidant reached ca. 80 % and so suggesting that the title stachyose esters are distinctive and promising sugar-based surfactants for the targeted delivery of functional foods.