High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion
Copyright © 2024 Elsevier Ltd. All rights reserved..
Improving the emulsion-stabilizing effect of protein by chemical or physical modification has been paid much attention recently. Here, sodium caseinate (CS) was treated by high-pressure-microfluidization (HPM) under 0-100 MPa, and was further complexed with (-)-epigallocatechin-3-gallate (EGCG) to form an excellent emulsifier that stabilized fish oil emulsions. Results showed that HPM treatment (especially 80 MPa) significantly changed the secondary structure of CS, and 80 MPa-PCS-EGCG had the best emulsifying and antioxidant activities. In addition, after HPM treatment and EGCG bonding, CS formed a thicker interface layer on the surface of oil droplets, which could better protect the fish oil from the influence by oxygen, temperature and ion concentration. Moreover, the fish oil emulsion stabilized by PCS-EGCG complex significantly delayed the release of free fatty acids subjected to in vitro digestion. Conclusively, HPM-treated CS-EGCG complex could be a potential emulsifier to improve the stability of fish oil emulsions.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:444 |
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| Enthalten in: |
Food chemistry - 444(2024) vom: 30. März, Seite 138669 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Tang, Wei [VerfasserIn] |
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| Links: |
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| Anmerkungen: |
Date Completed 11.03.2024 Date Revised 11.03.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2024.138669 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Copyright © 2024 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Improving the emulsion-stabilizing effect of protein by chemical or physical modification has been paid much attention recently. Here, sodium caseinate (CS) was treated by high-pressure-microfluidization (HPM) under 0-100 MPa, and was further complexed with (-)-epigallocatechin-3-gallate (EGCG) to form an excellent emulsifier that stabilized fish oil emulsions. Results showed that HPM treatment (especially 80 MPa) significantly changed the secondary structure of CS, and 80 MPa-PCS-EGCG had the best emulsifying and antioxidant activities. In addition, after HPM treatment and EGCG bonding, CS formed a thicker interface layer on the surface of oil droplets, which could better protect the fish oil from the influence by oxygen, temperature and ion concentration. Moreover, the fish oil emulsion stabilized by PCS-EGCG complex significantly delayed the release of free fatty acids subjected to in vitro digestion. Conclusively, HPM-treated CS-EGCG complex could be a potential emulsifier to improve the stability of fish oil emulsions | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a (-)-epigallocatechin-3-gallate | |
| 650 | 4 | |a Emulsion | |
| 650 | 4 | |a Fish oil | |
| 650 | 4 | |a High-pressure microfluidization | |
| 650 | 4 | |a Sodium caseinate | |
| 650 | 4 | |a Stability | |
| 650 | 7 | |a Emulsions |2 NLM | |
| 650 | 7 | |a Fish Oils |2 NLM | |
| 650 | 7 | |a Caseins |2 NLM | |
| 650 | 7 | |a epigallocatechin gallate |2 NLM | |
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| 650 | 7 | |a Emulsifying Agents |2 NLM | |
| 650 | 7 | |a Catechin |2 NLM | |
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| 700 | 1 | |a Wang, Rui |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Minghui |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Qingchun |e verfasserin |4 aut | |
| 700 | 1 | |a He, Jianfei |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Dan |e verfasserin |4 aut | |
| 700 | 1 | |a Feng, Yuqi |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Weilin |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Jianhua |e verfasserin |4 aut | |
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