Table 4.

Persistence of resveratrol in nanoemulsions stabilized with surfactant and protein (emulsifiers) during storage for 48 h at 25 °C.

	Persistence of Resveratrol (%) 2
Emulsifier 1
Bovine casein	76.25 ± 2.67 c
Bovine casein + PS-20 2	78.83 ± 2.61 c
Caprine casein (αs1-I)	83.58 ± 1.90 b
Caprine casein (αs1-I) + PS-20	88.33 ± 1.84 a
Caprine casein (αs1-II)	83.50 ± 1.64 b
Caprine casein (αs1-II) + PS-20	89.08 ± 2.14 a
Storage time (hours)
6	92.11 ± 0.99 a
12	86.72 ± 1.11 b
24	78.06 ± 1.49 c
48	76.17 ± 1.71 c

¹ Emulsifier data are the mean of samples for each of the time periods studied (6, 12, 24, and 48 h); PS-20 = polysorbate-20. ² Mean value ± standard error. ^a–c Means within each treatment with a different superscript are significantly different (p < 0.05).