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Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules.
Xuan, Junyong; Xia, Qiuyu; Li, Yanyang; Wang, Zefu; Liu, Yang; Xia, Wen; Barrow, Colin J; Liu, Shucheng; Wang, Bo.
Afiliación
  • Xuan J; College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key La
  • Xia Q; College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key La
  • Li Y; College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key La
  • Wang Z; College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key La
  • Liu Y; College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key La
  • Xia W; College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key La
  • Barrow CJ; Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3217, Australia.
  • Liu S; College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key La
  • Wang B; School of Behavioural and Health Sciences, Australian Catholic University, Sydney, 2060, Australia.
Food Chem ; 448: 139135, 2024 Aug 01.
Article en En | MEDLINE | ID: mdl-38569405
ABSTRACT
The impacts of enzymatically produced acylglycerol and glycerin monostearate on the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules were investigated. Tuna oil was enzymatically produced and the resulting acylglycerol was mixed with tuna oil at 12.5% (w/w) to prepare a novel oil phase. This oil phase was stabilized by gelatin to prepare oil-in-water emulsions and subsequent microcapsules via complex coacervation. The tuna oil with glycerin monostearate (GMS) at 1 and 2% (w/w) were used as controls. Results showed that both acylglycerol and GMS significantly reduced the emulsion droplet size and zeta potential, while increasing the viscoelasticity and stability. The diacylglycerol/monoacylglycerol were involved in the oil/water interfacial layer formation by lowering interfacial tension and increasing droplet surface hydrophobicity. Overall, the changed emulsion properties promoted the complex coacervation and contributed to the formation of microcapsules with improved oxidative stability. Therefore, enzymatically produced acylglycerol can develop high-quality stable omega-3 microencapsulated novel food ingredients.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceites de Pescado / Cápsulas / Ácidos Grasos Omega-3 / Emulsiones / Gelatina Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceites de Pescado / Cápsulas / Ácidos Grasos Omega-3 / Emulsiones / Gelatina Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido