Nanostructure Characterization of Bovine Serum Albumin-resveratrol Complex
نویسندگان
1 Assistant Professor in Food Science and Technology, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
2 Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
3 Assistant Professor in Food Science and Technology, Department of Food Science and Technology, Azad University, Tabriz branch, Tabriz, Iran
doi
10.22101/JRIFST.2017.11.18.636چکیده
Low solubility, oxidation and isomerization of resveratrol limit its application in food formulation. In this study the effect of bovine serum albumin (BSA) -resveratrol interaction on droplet size and Zeta potential of complex, solubility and antioxidant activity of resveratrol was investigated. Droplet size, Zeta potential and morphology of nanoparticles were analyzed using dynamic light scattering (DLS) and scanning electron microscopy (SEM). Complex formation and solubility of resveratrol were measured using spectrophotometric techniques. Antioxidant activity was measured by ferric reducing antioxidant power (FRAP) assays. The results indicated that resveratrol was solubilized in BSA solution at a 2.3:1 molar ratio as a colloidal stable solution with droplet diameter of about 30 nm and PDI
