Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers

Yeşiltaş, Betül; Moreno, Pedro J.; Sørensen, Ann‐Dorit Moltke; Akoh, Casimir C.; Jacobsen, Charlotte

doi:10.1016/j.foodchem.2018.09.172

Cited by 39 publications

(27 citation statements)

References 33 publications

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“…Supplementing ω-3 polyunsaturated fatty acids can effectively reduce some risk of disease in the long term. The scientific novelty of the work is that we found that fish oil full of ω-3 polyunsaturated fatty acids combined with protein to form the emulsions but seldom films 16 . Therefore, we selected DHA algal oil powder as the core material and functional ingredient, combined with coaxial electrospinning and other processes to prepare membrane materials with good biocompatibility and safety and then to compare their structure and physicochemical properties; we hope the result can be used in the food packaging and biomedical fields.…”

Section: Introductionmentioning

confidence: 99%

Characterization of gelatin/chitosan ploymer films integrated with docosahexaenoic acids fabricated by different methods

Cai

Shi

et al. 2019

Sci Rep

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In this study, docosahexaenoic acid powder-enhanced gelatin-chitosan edible films were prepared by casting, electrospinning and coaxial electrospinning, respectively. The color (CR), transparency (UV), light transmission (UV), mechanical strength (TA-XT), thermal stability (DSC), crystalline structures (XRD), molecular interactions (FTIR), and microstructure (SEM) were assessed in the analytical research. The results of the research showed that the electrospinning process and the coaxial electrospinning process produced a smooth surface visible to by the naked eye and a uniform granular network structure in a unique film-forming manner, thereby exhibiting good water solubility and mechanical properties. In contrast, the casted film was smooth, transparent, and mechanically strong but poorly water soluble. It was also found that the addition of docosahexaenoic acid powder affected the optical, physical and mechanical properties of the film to varying degrees.

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Section: Introductionmentioning

confidence: 99%

Characterization of gelatin/chitosan ploymer films integrated with docosahexaenoic acids fabricated by different methods

Cai

Shi

et al. 2019

Sci Rep

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“…I strongly encourage food scientists to take study leave or sabbatical to explore new and emerging areas of research and strengthen their research portfolio. I went to Academia Sinica, Taiwan, in 2004 (Akoh, Chang, Lee, & Shaw, ; Akoh, Lee, & Shaw, ; Akoh, Lee, Liaw, Huang, & Shaw, ) and Technical University of Denmark in 2017 (Hermund, Heung, Thomsen, Akoh, & Jacobsen, ; Jacobsen, Sørensen, Holdt, Akoh, & Hermund, ; Yesiltas, Garcia‐Moreno, Sørensen, Akoh, & Jacobsen, ). There were other 2‐ to 3‐month short stays in several universities in China, Thailand, and Taiwan, and some 1‐ to 3‐week stays in other countries that helped my research program grow.…”

Section: Collaborative Researchmentioning

confidence: 99%

Conducting Research at the Interface of Food Science and Nutrition

Akoh

2018

Journal of Food Science

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“…22 Lecithin has been used successfully to create physically stable LCn3PUFA nanoemulsion systems in various previous studies 16,19,[23][24][25] and has been found to increase the oxidative stability of emulsions at the same time as maintaining physical stability. 26 The use of Tween 40 in the creation of LCn3PUFA nanoemulsions has also previously been demonstrated to have a protective effect on lipid oxidation. [27][28][29] However, a study aiming to evaluate the oxidation stability of high load DHA algal oil lecithin and Tween 40 nanoemulsions using more comprehensive methods has yet to be undertaken.…”

Section: Introductionmentioning

confidence: 99%

“…Lecithin, a zwitterionic natural emulsifier has good emulsifying properties as a result of its molecular structure, which has hydrophilic and lipophilic groups and a hydrophilic–lipophilic balance (HLB) of eight, making it well suited to the successful creation of LCω3PUFA algal oil and marine‐based oil nanoemulsions . Lecithin has been used successfully to create physically stable LCn3PUFA nanoemulsion systems in various previous studies and has been found to increase the oxidative stability of emulsions at the same time as maintaining physical stability . The use of Tween 40 in the creation of LCn3PUFA nanoemulsions has also previously been demonstrated to have a protective effect on lipid oxidation .…”

Section: Introductionmentioning

confidence: 99%

The composition and oxidative stability of vegetarian omega‐3 algal oil nanoemulsions suitable for functional food enrichment

et al. 2019

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BACKGROUND Long chain omega‐3 polyunsaturated fatty acid (LCn3PUFA) nanoemulsion enriched foods offer the potential to address habitually low oily fish intakes. Nanoemulsions increase LCn3PUFA bioavailability, although they may cause lipid oxidation. The present study examined the oxidative stability of LCn3PUFA algal oil‐in‐water nanoemulsions created by ultrasound using natural and synthetic emulsifiers during 5 weeks of storage at 4, 20 and 40 °C. Fatty acid composition, droplet size ranges and volatile compounds were analysed. RESULTS No significant differences were found for fatty acid composition at various temperatures and storage times. Lecithin nanoemulsions had significantly larger droplet size ranges at baseline and during storage, regardless of temperatures. Although combined Tween 40 and lecithin nanoemulsions had low initial droplet size ranges, there were significant increases at 40 °C after 5 weeks of storage. Gas chromatograms identified hexanal and propanal as predominant volatile compounds, along with 2‐ethylfuran, propan‐3‐ol and valeraldehyde. The Tween 40 only nanoemulsion sample showed the formation of lower concentrations of volatiles compared to lecithin samples. The formation of hexanal and propanal remained stable at lower temperatures, although higher concentrations were found in nanoemulsions than in bulk oil. The lecithin only sample had formation of higher concentrations of volatiles at increased temperatures, despite having significantly larger droplet size ranges than the other samples. CONCLUSION Propanal and hexanal were the most prevalent of five volatile compounds detected in bulk oil and lecithin and/or Tween 40 nanoemulsions. Oxidation compounds remained more stable at lower temperatures, indicating suitability for the enrichment of refrigerated foods. Further research aiming to evaluate the oxidation stability of these systems within food matrices is warranted. © 2019 Society of Chemical Industry

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Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers

Cited by 39 publications

References 33 publications

Characterization of gelatin/chitosan ploymer films integrated with docosahexaenoic acids fabricated by different methods

Characterization of gelatin/chitosan ploymer films integrated with docosahexaenoic acids fabricated by different methods

Conducting Research at the Interface of Food Science and Nutrition

The composition and oxidative stability of vegetarian omega‐3 algal oil nanoemulsions suitable for functional food enrichment

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