Effects of phospholipid type and concentration on the emulsion stability and in vitro digestion behaviors of fish oil-loaded emulsions

Abstract

Phospholipid (PL) have favorable emulsification ability. The simultaneous application of PL and protein is one of the research hotspots. In this work, the impact of egg yolk PL (EPL), soyabean PL (SPL) and their concentrations on the fish oil-loaded PL/gelatin (GTN)-stabilized emulsions were studied. The results suggested that SPL/GTN-stabilized emulsions comprised bimodal of droplets, and monomodal was observed in EPL/GTN, and GTN-stabilized emulsions. The related droplet sizes were as follows: 1.5% EPL/GTN < 1.0% EPL/GTN < 0.5% EPL/GTN < 2.0% GTN < 0.5% SPL/GTN < 1.0% SPL/GTN < 1.5% SPL/GTN.; and (4) Conclusion: The concentration of PL had significant effect on the droplet size and emulsion stability of the emulsions. The 1.0% SPL/GTN-stabilized emulsions demonstrated the optimal stability and droplet size when stored at room temperature for 15 days than emulsion contained PL. The addition of PL inhibited lipid oxidation and increased the rate of fatty acid release in vitro digestion. This work illustrated that PL/GTN-stabilized emulsions could potentially be a targeted delivery medium for nutrients or drugs.

Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties

“…Nduka et al [29] have suggested that the significant differences in specific gravity between PSO and PO appear to be attributed to their distinct structural compositions. Phospholipids play important roles in the structure and function of cell membrane, act as emulsifiers in food production, and have antioxidant activities [30]. Moreover, the phospholipid content of crude oil has been established to be a key factor influencing oil quality, emulsion gel formation stability, and melting point.…”

Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration

“…However, few studies have addressed lipid oxidation and hydrolysis. Fish and other aquatic products are widely used in experimental studies because of large amounts of polyunsaturated fatty acids that are easily oxidized to lower fatty acids, aldehydes, and ketones (Araújo et al, 2022;Yin et al, 2022), lipid oxidation product-protein interactions that lead to changes in the functional structure of proteins, resulting in deterioration of flavor, color, and texture.…”