Effect of Grape Seed Proanthocyanidin–Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions

Su, Yu Ru; Tsai, Yi Chin; Hsu, Chun‐Hua; Chao, An Chong; Lin, Cheng; Tsai, Min Lang; Mi, Fwu Long

doi:10.1021/acs.jafc.5b04814

Cited by 51 publications

(22 citation statements)

References 44 publications

(75 reference statements)

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“…Furthermore, Liu et al ( 32 ) calculated the emulsifying activity index (EAI) and emulsion stability index (ESI) parameters of the unmodified LF and LF–polyphenol complexes, and the results showed that the ESI of LF–EGCG was improved and the emulsion stability was higher than that of LF ( 32 ). In addition, gelatin–anthocyanin complexes can change the functional properties of hydrophilic gelatin proteins and thus improves the stability of emulsions ( 49 ).…”

Section: Types Of Protein–polyphenol Complexesmentioning

confidence: 99%

“…Moreover, studies showed that the release rate of free fatty acids in fish oil emulsions stabilized by gliadin-grape seed proanthocyanidins (GSP) complexes was lower than that of normal emulsions. It can be concluded that the digestion time of normal emulsion was 20 min, and that of complexes stabilized emulsion was longer, with free fatty acid release rates of 92.5 and 63.3%, respectively ( 49 ). The results showed that the digestibility of emulsion stabilized with gliadin–GSP was lower than that of free gliadin.…”

Section: Effect Of Protein–polyphenol Complexes On Stability Of Emulsionsmentioning

confidence: 99%

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Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System

Ritzoulis

et al. 2021

Front. Nutr.

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Oil-in-water emulsions are widely encountered in the food and health product industries. However, the unsaturated fatty acids in emulsions are easily affected by light, oxygen, and heat, which leads to oxidation, bringing forward difficulties in controlling emulsion quality during transportation, storage, and retail. Proteins are commonly used as emulsifiers that can enhance the shelf, thermal and oxidation stability of emulsions. Polyphenols are commonly found in plants and members of the family have been reported to possess antioxidant, anticancer, and antimicrobial activities. Numerous studies have shown that binding of polyphenols to proteins can change the structure and function of the latter. In this paper, the formation of protein–polyphenol complexes (PPCs) is reviewed in relation to the latters' use as emulsifiers, using the (covalent or non-covalent) interactions between the two as a starting point. In addition, the effects polyphenol binding on the structure and function of proteins are discussed. The effects of proteins from different sources interacting with polyphenols on the emulsification, antioxidation, nutrient delivery and digestibility of oil-in-water emulsion are also summarized. In conclusion, the interaction between proteins and polyphenols in emulsions is complicated and still understudied, thereby requiring further investigation. The present review results in a critical appraisal of the relevant state-of-the-art with a focus on complexes' application potential in the food industry, including digestion and bioavailability studies.

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Section: Types Of Protein–polyphenol Complexesmentioning

confidence: 99%

Section: Effect Of Protein–polyphenol Complexes On Stability Of Emulsionsmentioning

confidence: 99%

Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System

Ritzoulis

et al. 2021

Front. Nutr.

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“…The PAs supernatant was collected for follow‐up experiment by centrifugation (6000 × g , 15 min), with the final concentration of 2% (w/v) for PAs solution. ZPAPs were acquired by self‐assembly method based on previously study with slight modification (Su et al ., 2015). Our preliminary experiment results showed that the emulsion stabilised by the zein‐PAs complex (mass ratio = 2:1) had stronger stability than those by other ratios.…”

Section: Methodsmentioning

confidence: 99%

“…Grape seed proanthocyanidin (PAs), an oligomer and polymer of flavan‐3‐alcohol, has multiple biological activities such as antioxidation, antitumor and antivirus (Unusan, 2020). However, the low solubility in oil limits the bioavailability of PAs in food oil system (Su et al ., 2015) It has been reported that proanthocyanidins readily interact with proline‐rich proteins through hydrogen bonds (Ma et al ., 2021). Girard et al ., (2018) investigated the mechanisms of proanthocyanidins and wheat gluten proteins and found that they were non‐covalent binding.…”

Section: Introductionmentioning

confidence: 99%

Preparation of pickering emulsion stabilised by Zein/Grape seed proanthocyanidins binary composite

Li¹,

Huang²,

Jiang³

et al. 2021

Int J of Food Sci Tech

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This paper introduced a kind of binary composite particle constructed by zein particles and grape seed proanthocyanidins (PAs). The physicochemical performance of the zein/PAs complex colloidal particles (ZPAPs) was systematically evaluated. Fourier transform infrared spectroscopy (FTIR) showed that the interactions between zein and PAs were mainly hydrogen bonds and hydrophobic interactions. The threephase contact angle (ho/w) of zein particles was around 120.7 AE 0.7°, and it was decreased to 100.8 AE 0.6°after the addition of PAs, indicating that ZPAPs were more suitable for stabilising Pickering emulsion. ZPAPs stabilised peanut oil Pickering emulsion (ZPAPEs) at 0.5-0.7 (v/v) oil fractions had no obvious phase separation during a 30-day storage, indicating its good storage stability. Rheological results showed that ZPAPEs had excellent plasticity and viscoelasticity. Confocal laser scanning microscopy (CLSM) showed that particles had stably anchored on the surface of oil droplets which could effectively prevent from Ostwald ripening. The incorporation of PAs to zein endowed zein with stronger affinity, thus enhancing the stability of Pickering emulsion. This research constructed a new novel food-grade emulsifier to prepare Pickering emulsion with potential applications, and further broaden the bioavailability of PAs.

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“…The emulsions stabilized by WPMP and WPMP-XG complexes were stored at 30 °C for 17 d. Every 24 h, 2 g samples of each emulsion were placed in a flask and dissolved with 6 mL of a mixture of trichloromethane/methanol (7:3, v:v) [ 15 ]. After vortexing three times, the mixture was centrifuged at 10,000× g for 5 min.…”

Section: Methodsmentioning

confidence: 99%

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Zhang

Liang

et al. 2021

Polymers

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Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

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Effect of Grape Seed Proanthocyanidin–Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions

Cited by 51 publications

References 44 publications

Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System

Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System

Preparation of pickering emulsion stabilised by Zein/Grape seed proanthocyanidins binary composite

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

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