@article{3127,
author = "Qayyum Shehzad and Abdur Rehman and Ahmad Ali and Sohail Khan and Amer Ali Mahdi and Aiman Karim and Salman Khan and Fang Yang and Wenshui Xia",
abstract = "Resveratrol (RES) is an important polyphenolic compound having a wide range of applications in functional foods but the main hurdle in its utilization is its instability and low solubility. In this study, different concentrations of RES (0%, 0.01%, 0.02%, 0.03% and 0.04%) were used with tuna fish oil to prepare the nanoemulsions stabilized by octenyl succinic anhydride-modified starch (OSA-MS) Hi-cap 100. Results indicated that the particle size and polydispersity index (PDI) of fresh and stored nanoemulsions showed irregular behavior. While the increase in size for stored samples was very little, which did not cause any physical instability to the nanoemulsions. The zeta potential (ZP) values of fresh and stored nanoemulsions were significantly increased with the increasing concentration of RES. Further, the rheological properties showed that the apparent viscosity increased with the increasing concentration of RES and a similar trend was observed in fresh and stored nanoemulsions. The confocal microscopy images confirmed very fine and evenly distributed oil droplets. Thus, results revealed that nanoemulsions containing 0.03% RES showed the best and optimum results, however, it could be used in dairy and beverages products.",
issn = "23191473",
journal = "IJAIR",
keywords = "Resveratrol;Nanoemulsions;Hi-cap 100;Physical Stability;Rheology",
month = "January",
number = "4",
pages = "300-310",
title = "{P}reparation and {C}haracterization of {R}esveratrol {L}oaded {N}anoemulsions",
volume = "8",
year = "2020",
}