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Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules.

Authors :
Xuan J
Xia Q
Li Y
Wang Z
Liu Y
Xia W
Barrow CJ
Liu S
Wang B
Source :
Food chemistry [Food Chem] 2024 Aug 01; Vol. 448, pp. 139135. Date of Electronic Publication: 2024 Mar 28.
Publication Year :
2024

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.<br />Competing Interests: Declaration of competing interest The authors declare no conflict of interest. Data availability. The datasets generated for this study are available on request to the corresponding author.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
448
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
38569405
Full Text :
https://doi.org/10.1016/j.foodchem.2024.139135