Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application

Chen, Yufeng; Sun, Yi; Ding, Yuting; Ding, Yicheng; Liu, Shulai; Wu, Huawei; Xiao, Jianbo; Lu, Baiyi

doi:10.1080/10408398.2022.2118658

Cited by 7 publications

(2 citation statements)

References 133 publications

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“…Fish oil, microalgae oil, or flaxseed oil are currently the main source of ω-3 PUFAs utilized in dairy-based foods [ 1 ]. However, the incorporation of PUFAs into food matrices is hindered by its oxidation sensitivity [ 2 ]. The double bonds in unsaturated fatty acid chains are highly susceptible to oxidative attack.…”

Section: Introductionmentioning

confidence: 99%

Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System

Lian

Han

Cao

et al. 2023

Foods

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In this study, a typical tea polyphenol epicatechin (EC) was investigated for its impact on the oxidative stability of whey protein isolate (WPI) in a fish oil-fortified emulsion. The oil-in-water emulsion system consisted of fish oil (1%, w/w), WPI (6 mg/mL), and EC (0.1, 1, and 2 mM), and the oxidation reaction was catalyzed by Fenton’s reagent at 25 °C for 24 h. The results showed EC exhibited a dose-dependent activity in the reduction of lipid oxidation (TBARS) and protein carbonylation. A Western blot analysis demonstrated that protein lipoxidation was inhibited by EC via interrupting the covalent binding of lipid secondary oxidation products, MDA, onto proteins. In addition, protein lipoxidation induced a loss of tryptophan fluorescence, and protein hydrolysis was partially recovered by EC. The findings of this study provide an in-depth understanding of the performance of phenolic antioxidants in relieving lipid oxidation and subsequent protein lipoxidation in oil-containing dairy products.

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Section: Introductionmentioning

confidence: 99%

Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System

Lian

Han

Cao

et al. 2023

Foods

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“…Nano-encapsulation is developing as a new way for protecting some functional compounds which are sensitive to pH and thermal ( Chen et al, 2022 ). Polyphenols were encapsulated into chitosan-tripolyphosphate nanoparticles to improve its bioavailability of functional food ingredients ( Di Santo et al, 2021 , Milinčić et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Fabrication, characterization of carboxymethyl konjac glucomannan/ovalbumin-naringin nanoparticles with improving in vitro bioaccessibility

et al. 2022

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Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods

Huang,

Zhao,

Zhao

et al. 2024

Food Bioprocess Technol

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Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application

Cited by 7 publications

References 133 publications

Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System

Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System

Fabrication, characterization of carboxymethyl konjac glucomannan/ovalbumin-naringin nanoparticles with improving in vitro bioaccessibility

Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods

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