Publication: Evaluation of juice and milk “food models” fortified with oxyresveratrol and
β-Cyclodextrin
Authors
Navarro Orcajada, Silvia ; Muñoz Sánchez, Iván ; Laveda Cano, Lorena ; Cano Yelo, Desiré ; Matencio Durán, Adrián ; Conesa Valverde, Irene ; López Nicolás, José Manuel ; García Carmona, Francisco
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Publisher
Elsevier
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DOI
https:// doi.org/10.1016/j.foodhyd.2019.105250
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info:eu-repo/semantics/article
Description
©2019. This document is the Published version of a Published Work that appeared in final form in Food Hydrocolloids. To access the final edited and published work see https:// doi.org/10.1016/j.foodhyd.2019.105250
Abstract
Despite being saturated, a huge quantity of “novel” functional food products reaches the food market every day and companies are looking for new products to catch consumers’ attention. In the present study, the inclusion
complexes of oxyresveratrol with α-, β- and γ-CD are characterized using DSC, TGA, SEM and molecular docking and their complexing capacities arecompared. As β-CD showed the best results, i) 0.2mM oxyresveratrol alone, ii) 0.2mM oxyresveratrol complexed with 8mM β-CD and iii) 4mM oxyresveratrol solubilized with 8mM β-CD were used to fortify, juice and milk food models, and kept in typical storage conditions (darkness and/or refrigerated) conditions for one month.
The results showed that CD supplementation leads to a higher oxyresveratrol concentration and antioxidant capacity than when not used. Oxyresveratrol/β-CD food models were stable for five weeks. The most typical variables measured were compared. In vitro digestion pointed to similar bioaccessibility. The bacteriostatic effect was also studied and the greater effectiveness of oversaturated solutions was demostrated. These results should be useful for the food industry for designing hydrophilic products containing oxyresveratrol.
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