The stability and in vitro digestion of resveratrol-loaded emulsion stabilized with peanut protein hydrolysate and dextran conjugate.

In this study, resveratrol emulsion was constructed using peanut protein isolate hydrolysate (HPPI) and dextran (Dex) conjugate (HPPI-Dex) as carriers. The interfacial properties of HPPI-Dex and the stability and digestion characteristics of the emulsion were investigated. The results showed that HPPI-Dex had lower interfacial tension, and the encapsulation rate of resveratrol in HPPI-Dex emulsion reached 97.26 %. After being stored at 4 °C for 28 days, the resveratrol retention rate of HPPI-Dex emulsion reached 94.42 %, showing good storage stability. The accelerated oxidation indicated that the HPPI-Dex emulsion could prevent the oxidation deterioration of resveratrol during storage. The HPPI-Dex emulsion exhibited strong physical stability by creating a continuous, compact film at the oil-water interface, effectively preventing emulsion aggregation. In addition, after digestion in vitro, the bioavailability of resveratrol in HPPI-Dex emulsion increased to 66.38 %. As a result, HPPI-Dex exhibited excellent stability, making it suitable for encapsulating and delivering resveratrol.