Patil Umesh, Gulzar Saqib, Ma Lukai, Zhang Bin, Benjakul Soottawat
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand.
Department of Food Technology, Engineering and Science, University of Lleida-Agrotecnio CERCA Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
Foods. 2023 Apr 6;12(7):1556. doi: 10.3390/foods12071556.
A novel food-grade, particles-based Pickering emulsion (PE) was prepared from a marine source. Yellow stripe trevally is an under-utilized species. The use of its muscle protein as solid food-grade particles for the preparation of a Pickering emulsion can be a potential means of obtaining the natural nutritive emulsifier/stabilizer. Fish myofibrillar proteins (FMP) were modified with tannic acid (TA) at varying concentrations (0.125, 0.25, and 0.5%) followed by freeze-drying (FD) or spray-drying (SD). Physicochemical characteristics and emulsifying properties of obtained FMP-TA complexed particles were assessed for structural changes and oil-in-water emulsion stabilization. The addition of TA caused a reduction in surface hydrophobicity and total sulfhydryl content values for either FD-FMP or SD-FMP. Conversely, disulfide bond content was significantly increased, particularly when TA at 0.5% was used ( < 0.05). FTIR, spectrofluorometer, and the protein pattern also confirmed the cross-linking between FMP and TA. SD-FMP modified with 0.5% TA (SD-FMP-0.5TA) rendered the highest emulsifying stability index but had a lowered emulsifying activity index ( < 0.05). Confocal microscopic images, droplet size, and rheological properties revealed that a SD-FMP-0.5TA-stabilized emulsion had higher stability after 45 days of storage than an FD-FMP-0.5TA-stabilized emulsion. Therefore, the SD-FMP-0.5TA complex could be used as a potential food-grade stabilizer/emulsifier for PE with enhanced emulsifying properties.
一种新型的基于颗粒的食品级皮克林乳液（PE）由海洋来源制备而成。黄条鰤是一种未被充分利用的物种。将其肌肉蛋白用作制备皮克林乳液的固体食品级颗粒，可能是获得天然营养乳化剂/稳定剂的一种潜在方法。用不同浓度（0.125%、0.25%和0.5%）的单宁酸（TA）对鱼肌原纤维蛋白（FMP）进行改性，然后进行冷冻干燥（FD）或喷雾干燥（SD）。对所得FMP-TA复合颗粒的物理化学特性和乳化性能进行评估，以研究其结构变化和水包油乳液的稳定性。添加TA会导致FD-FMP或SD-FMP的表面疏水性和总巯基含量值降低。相反，二硫键含量显著增加，尤其是在使用0.5%的TA时（<0.05）。傅里叶变换红外光谱（FTIR）、荧光光谱仪和蛋白质图谱也证实了FMP和TA之间的交联。用0.5%TA改性的SD-FMP（SD-FMP-0.5TA）具有最高的乳化稳定性指数，但乳化活性指数较低（<0.05）。共聚焦显微镜图像、液滴尺寸和流变学性质表明，SD-FMP-0.5TA稳定的乳液在储存45天后比FD-FMP-0.5TA稳定的乳液具有更高的稳定性。因此，SD-FMP-0.5TA复合物可作为一种潜在的具有增强乳化性能的食品级PE稳定剂/乳化剂。
