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Research Project: Defining, Measuring, and Mitigating Attributes that Adversely Impact the Quality and Marketability of Foods

Location: Healthy Processed Foods Research

Title: Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: effects of EGCG conjugation and interfacial cross-linking

Author
item Fan, Yuting - Shenzhen University
item Liu, Yuexiang - Shenzhen University
item Gao, Luyu - Shenzhen University
item Zhang, Yuzhu
item Yi, Jiang - Shenzhen University

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/21/2018
Publication Date: 5/22/2018
Citation: Fan, Y., Liu, Y., Gao, L., Zhang, Y., Yi, J. 2018. Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: effects of EGCG conjugation and interfacial cross-linking. Journal of Agricultural and Food Chemistry. 265:200-207. https://doi.org/10.1016/j.foodchem.2018.05.098.
DOI: https://doi.org/10.1016/j.foodchem.2018.05.098

Interpretive Summary: Menhaden oils comprise a high content of '-3 fatty acids which are known to have a variety of health-promoting properties including reducing heart disease risk and advancing brain health. However, the addition of fish oils into foods and beverages is problematic, with various challenges owing to the oils’ low water solubility, poor oxidative stability, and variable bioavailability. Therefore there is a need to increase the levels and stability of these bioactive lipids in the food system. In this study, WPI-EGCG conjugate was developed, characterized, and used to encapsulate menhaden oil in emulsions. The combined effects of EGCG conjugation and interfacial WPI cross-linking on the physical and chemical stability as well as on in vitro digestion profile of menhaden oil emulsions were evaluated. The obtained information may help design and develop emulsion-based delivery systems with desirable characteristics.

Technical Abstract: The goal of this study was to improve the chemical stability of menhaden oil and control the lipolysis and digestion through EGCG conjugation and genipin-mediated interfacial cross-linking (CL). WPI-EGCG conjugate was successfully synthesized, confirmed by SDS-PAGE and phenolic group quantifications (125.3mg/g), and characterized with far UV CD and ATR-FTIR. Emulsion particle diameter with WPI-EGCG conjugate is lower than with WPI. Compared to the native emulsion, WPI cross-linking increased particle diameter and physical stability. Higher oxidative stability was observed for emulsions stabilized with WPI-EGCG conjugate than that with interfacial cross-linking due to the great antioxidant activity. Whereas, WPI cross-linking is more effective than WPI-EGCG conjugate in hindering the rate and extent of lipolysis. The combination of EGCG conjugation and interfacial CL showed both the highest protection of menhaden oil against degradation and highest inhibition on the rate and extent of lipolysis of menhaden oil.