Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface

Abstract

The susceptibility of polyunsaturated fatty acids to oxidation severely limits their application in functional emulsified foods. In this study, the effect of sesamol concentration on the physicochemical properties of WPI-stabilized fish oil emulsions was investigated, focusing on the relationship between sesamol–WPI interactions and interfacial behavior. The results relating to particle size, zeta-potential, microstructure, and appearance showed that 0.09% (w/v) sesamol promoted the formation of small oil droplets and inhibited oil droplet aggregation. Furthermore, the addition of sesamol significantly reduced the formation of hydrogen peroxide, generation of secondary reaction products during storage, and degree of protein oxidation in the emulsions. Molecular docking and isothermal titration calorimetry showed that the interaction between sesamol and β-LG was mainly mediated by hydrogen bonds and hydrophobic interactions. Our results show that sesamol binds to interfacial proteins mainly through hydrogen bonding, and increasing the interfacial sesamol content reduces the interfacial tension and improves the physical and oxidative stability of the emulsion.

Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

“…The high iodine value may suggest that these oils are rich in polyunsaturated fatty acids such as arachidonic eicosapentaenoic and docosahexaenoic acids. These have specific therapeutic virtues such as anti-inflammatory, antioxidant, anti-diabetic, anti-depressant, anti -hyperlipidemic and anticancerous, development of cognitive function [ 91 ] . These results are lower than those found by Manz et al [ 92 ] on Ilisha africana (171.66), Saher et al [ 93 ] on Labeo rohita (204).…”

<i>In vivo</i> Antihyperlipidemic and Antioxidant Effect of Oil Extracted from <i>Sardinella maderensis </i>(Lowe, 1838) on Strain <i>Wistar</i> Rats

“…The higher iodine index of Sardinella maderensis oil could be explained by their high level of highly unsaturated fatty acids such as eicosapentaenoic, docosahexaenoic and arachidonic acids. According to Gao et al [16], they have anti-inflammatory, antioxidant, antidiabetic and antihyperlipidaemic properties. Manz et al [27] obtained different results on Ilisha africana (154.04) and Sardinella maderensis (148.73).…”

“…Fish is particularly sought after for its richness in proteins, minerals, vitamins and lipids, with polyunsaturated fatty acids, particularly omega-3s, predominating. These have therapeutic properties, including anti-inflammatory and antihyperlipidaemic effects, cognitive development, hepatoprotective effects, prevention and treatment of cardiovascular disease, and anti-diabetic effects [14][15][16]. World fish production is estimated at 178 million tonnes, with a consumption of 20.5 kg/inhabitant/year [17].…”

Peningkatan stabilitas oksidatif minyak mata tuna dengan metode purifikasi dan penambahan natural astaxanthin (NAst)

“…PUFA (DHA dan EPA) sangat rentan terhadap oksidasi selama pemrosesan dan penyimpanan karena memiliki stuktur dengan rantai panjang dengan ikatan rangkap yang banyak (Qiu et al, 2015). Reaksi oksidasi lipid tidak hanya berdampak buruk pada cita rasa, kandungan gizi, dan umur simpan makanan, tetapi dapat merusak kesehatan (Gao et al, 2023). Trilaksani et al (2021) melaporkan bahwa bilangan peroksida minyak ikan mata tuna (Thunnus sp.)…”