{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T18:56:53Z","timestamp":1790017013445,"version":"4.0.1"},"reference-count":54,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2015,12,17]],"date-time":"2015-12-17T00:00:00Z","timestamp":1450310400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2016,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    <jats:italic>Trans<\/jats:italic>\n                    \u2010resveratrol has demonstrated the potential to provide both therapeutic and preventive activities against chronic diseases such as heart disease and cancer. The incorporation of\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010resveratrol into food products would allow for broader access of this bioactive compound to a larger population. However, this strategy is limited by instability of\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010resveratrol under environmental conditions and within the digestive system leading to isomerization of\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010resveratrol (bioactive form) to\n                    <jats:italic>cis<\/jats:italic>\n                    \u2010resveratrol (bio\u2010inactive form). Studies in the stabilization of\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010resveratrol into protein microparticles are presented.\n                    <jats:italic>Trans<\/jats:italic>\n                    \u2010resveratrol was encapsulated using whey protein concentrate (WPC) or sodium caseinate (SC), with or without anhydrous milk fat (AMF). Binding of resveratrol and aromatic residues in protein was estimated utilizing the Stern\u2013Volmer equation and the number of tryptophan residues. The stability of encapsulated resveratrol was evaluated after exposure to ultraviolet A (UVA) light and 3\u2010stage\n                    <jats:italic>in vitro<\/jats:italic>\n                    digestion. After UVA light exposure, SC\u2010based microcapsules maintained a higher\n                    <jats:italic>trans:cis<\/jats:italic>\n                    resveratrol ratio (0.63,\n                    <jats:italic>P<\/jats:italic>\n                    &lt; 0.05) than WPC\u2010based microcapsules (0.43) and unencapsulated resveratrol (0.49). In addition, encapsulation of resveratrol in both protein microparticles led to an increased digestive stability and bioaccessibility in comparison to unencapsulated resveratrol (47% and 23%, respectively,\n                    <jats:italic>P<\/jats:italic>\n                    &lt; 0.05). SC\u2010based microcapsules provided a higher digestive stability and bioaccessibility (86% and 81%;\n                    <jats:italic>P<\/jats:italic>\n                    &lt; 0.05) compared to WPC\u2010based microcapsules (71% and 68%). The addition of AMF to the microcapsules did not significantly change the\n                    <jats:italic>in vitro<\/jats:italic>\n                    digestion values. In conclusion, SC\u2010based microencapsulation increased the stability of\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010resveratrol to UVA light exposure and simulated digestion conditions. This encapsulation\u2010system\u2010approach can be extended to other labile, bioactive polyphenols.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.13176","type":"journal-article","created":{"date-parts":[[2015,12,17]],"date-time":"2015-12-17T17:40:12Z","timestamp":1450374012000},"source":"Crossref","is-referenced-by-count":35,"title":["Stability of\n                    <i>Trans<\/i>\n                    \u2010Resveratrol Encapsulated in a Protein Matrix Produced Using Spray Drying to UV Light Stress and Simulated Gastro\u2010Intestinal Digestion"],"prefix":"10.1111","volume":"81","author":[{"given":"Clarissa C.","family":"Koga","sequence":"first","affiliation":[{"name":"the Univ. of Illinois at Urbana\u2010Champaign  1304 W. Pennsylvania Ave Urbana IL 61801 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juan E.","family":"Andrade","sequence":"additional","affiliation":[{"name":"the Univ. of Illinois at Urbana\u2010Champaign  1304 W. Pennsylvania Ave Urbana IL 61801 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mario G.","family":"Ferruzzi","sequence":"additional","affiliation":[{"name":"the Purdue Univ  745 Agriculture Mall Dr, West Lafayette IN 47906 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Youngsoo","family":"Lee","sequence":"additional","affiliation":[{"name":"the Univ. of Illinois at Urbana\u2010Champaign  1304 W. 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