Unsaturated guluronate oligosaccharide used as a stabilizer of oil-in-water nanoemulsions loaded with bioactive nutrients

• Published in: Food Chemistry: X Vol. 16; p. 100469
• Main Authors: Bi, Decheng, Li, Meiting, Zhu, Nanting, Yao, Lijun, Fang, Weishan, Wu, Yan, Xu, Hong, Hu, Zhangli, Xu, Xu
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 30.12.2022; Elsevier
• Subjects: Antioxidant activity; O/W nanoemulsion; Resveratrol; Sustained release; Unsaturated guluronate oligosaccharide; O/W nanoemulsion; Sustained release; Antioxidant activity; Unsaturated guluronate oligosaccharide; Resveratrol
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2022.100469

•GOS was studied as a stabilizer in nanoemulsion preparation for the first time.•The particle size of GOS-RES was slightly greater than that of water-RES.•GOS-RES had a better sustained release effect for resveratrol than water-RES.•GOS-RES showed a significant superoxide radical scavenging effect. Unsaturated guluronate oligosaccharide (GOS) is generated via alginate-derived polyguluronate (PG) degradation by alginate lyase, followed by formation of a double bond between C-4 and C-5 at the nonreducing end. In this study, GOS was first used as a stabilizer to fabricate O/W nanoemulsions loaded with resveratrol (GOS-RES). Our results revealed that both the GOS-RES and normal O/W resveratrol nanoemulsions (water-RES) showed small droplet sizes and narrow size distributions under certain experimental conditions. However, the particle size and stability of the GOS-RES were slightly greater than those of the water-RES in acidic and neutral environments and at high temperatures. Furthermore, the GOS-RES exhibited a better sustained release effect for resveratrol than the water-RES. Moreover, the GOS-RES showed a significant superoxide radical scavenging effect. All these results demonstrated that GOS has good prospects for preparing nanoemulsions to encapsulate hydrophobic nutrients, which could be applied as food-grade components in beverages and other foods.