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. 2020 Oct 2;9(10):1394. doi: 10.3390/foods9101394

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Fluorescence emission spectra of resveratrol at 25 °C. Resveratrol (in 5 mM phosphate buffer, pH 7.0), was excited at its λ_max (adsorption) of 308 and the emission spectra were recorded between 360 and 580 nm. Trace 1: resveratrol alone (5 µM); Trace 2: resveratrol: caprine casein (α_s1-II) molar ratio 1:1; Trace 3: resveratrol: caprine casein (α_s1-II) molar ratio 1:10; Trace 4: resveratrol: caprine casein (α_s1-II) molar ratio 1:20; Trace 5: resveratrol: caprine casein (α_s1-II) molar ratio 1:30.