海鲈鱼蛋白-多酚复合体系稳定高内相藻油 Pickering 乳液以稳定虾青素用于 3D 食品打印。
Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing.
机构信息
Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
出版信息
Food Chem. 2023 Aug 15;417:135824. doi: 10.1016/j.foodchem.2023.135824. Epub 2023 Mar 1.
The protective effect of sea bass protein (SBP)-(-)-epigallocatechin-3-gallate (EGCG) covalent complex-stabilized high internal phase (algal oil) Pickering emulsions (HIPPEs) on astaxanthin and algal oils was demonstrated in this study. The SBP-EGCG complex with better wettability and antioxidant activity was formed by the free radical-induced reaction to stabilize HIPPEs. Our results show that the SBP-EGCG complex formed dense particle shells surrounding the oil droplets, and the shells were crosslinked with the complex in the continuous phase to produce a network structure. The rheological analysis demonstrated that the SBP-EGCG complex endowed HIPPEs with high viscoelasticity, high thixotropic recovery, and good thermal stability, which were beneficial for three-dimensional (3D) printing applications. HIPPEs stabilized by SBP-EGCG complex were applied to improve the stability and bioaccessibility of astaxanthin and to delay algal oil lipid oxidation. The HIPPEs might become a food-grade 3D printing material served as a delivery system for functional foods.
本研究旨在展示鲈鱼蛋白（SBP）-（-）-表没食子儿茶素-3-没食子酸酯（EGCG）共价复合物稳定的高内相（藻油）Pickering 乳液（HIPPEs）对虾青素和藻油的保护作用。SBP-EGCG 复合物通过自由基诱导反应形成，具有更好的润湿性和抗氧化活性，可稳定 HIPPEs。结果表明，SBP-EGCG 复合物在油滴周围形成致密的颗粒壳，壳在连续相中与复合物交联，形成网络结构。流变分析表明，SBP-EGCG 复合物赋予 HIPPEs 高粘弹性、高触变恢复性和良好的热稳定性，有利于 3D 打印应用。SBP-EGCG 复合物稳定的 HIPPEs 可用于提高虾青素的稳定性和生物可及性，延缓藻油脂质氧化。HIPPEs 可能成为食品级 3D 打印材料，用作功能性食品的输送系统。
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