Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex

Abstract

Fish oil-in-water emulsions containing fish oil, thiol-modified β-lactoglobulin (β-LG) fibrils, chitosan and maltodextrin were fabricated using a high-energy method. The results showed that chitosan coating induced charge reversal; denoting successful biopolymers complexation. A significantly (p<0.05) larger droplet size and lower polydispersity index value, attributed to the thicker chitosan coating at the oil-water interface, were observed. At high chitosan concentrations, the cationic nature of chitosan strengthened the electrostatic repulsion between the droplets, thus conferring high oxidative stability and low turbidity loss rate to the emulsions. The apparent viscosity of emulsions stabilized using thiol-modified β-LG fibrils-chitosan complex was higher than those stabilized using β-LG fibrils alone, resulting in the former's higher creaming stability. Under thermal treatments (63°C and 100°C), emulsions stabilized using thiol-modified β-LG fibrils-chitosan complex possessed higher heat stability as indicated by the consistent droplet sizes observed. Chitosan provided a thicker protective layer that protected the oil droplets against high temperature. Bridging flocculation occurred at low chitosan concentration (0.1%, w/w), as revealed through microscopic observations which indicated the presence of large flocs. All in all, this work provided us with a better understanding of the application of protein fibrils-polysaccharide complex to produce stable emulsion.

Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids

“…The fish oil in the microcapsule stabilized with WPI fibrils exhibited higher oxidative resistance of fish oil than that stabilized with native WPI, with a lower hydroperoxide content (Serfert et al., 2014). Similar results were observed in emulsions stabilized by the complex of thiol‐modified β‐LG fibrils (pH 9) with chitosan (Chang et al., 2018). It may be attributed to an increased solvent accessibility of antioxidative amino acid residues when proteins are hydrolyzed or unfolded during heating in an acidic condition (Cao & Mezzenga, 2019).…”

“…(Aewsiri et al, 2010;Huang et al, 2017;Yao et al, 2016) Fibrillation Innovative approach. (Chang et al, 2018;Mohammadian & Madadlou, 2016;Serfert et al, 2014) PUFAs, polyunsaturated fatty acids; WPI, whey protein isolate.…”

Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate

“…Unlike the reported methods which require modification or reaction of solid particles for better stabilizing effect [9,10], the present emulsification method that utilizes unmodified CaCO 3 nanoparticles is able to contribute to a satisfying entrapment efficiency without additional processing of the particles. Furthermore, in contrast to the other high-energy emulsification methods, such as the high-pressure homogenization [30], the emulsification method that we applied is more energy-saving and thus, economic.…”

Optimisation De La Stabilisation Physique Du Lait De Coco En Utilisant La Gomme De Cajou (Anacardium occidentale L.) Comme Agent Stabilisant

“…Le taux de perte de turbidité des laits de coco stabilisé en condition diluée a été déterminé selon la méthode décrite par Chang et al (2018). Les laits ont d'abord été dilués à 0,25% (v/v) dans de l'eau distillée et stockés dans des bouteilles en plastique de 1,5 L à température ambiante avant la lecture des absorbances à la longueur d'onde λ=500 nm à l'aide d'un spectrophotomètre UV-visible (UV-2101PC, Shimadzu Corp., Tokyo, Japon).…”