Effects of antioxidant types on the stabilization and in vitro digestion behaviors of silver carp scale gelatin-stabilized fish oil-loaded emulsions

Lipid oxidation is a major challenge in the development and storage of lipid-containing food products. In this work, we extracted aquatic gelatin from silver carp scales and studied the effects of antioxidant types (water-soluble and lipid-soluble types) on the stabilization, lipid oxidation, and in...

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Bibliographic Details
Published in:Colloids and surfaces, B, Biointerfaces B, Biointerfaces, 2022-09, Vol.217, p.112624-112624, Article 112624
Main Authors: Xu, Jiamin, Huang, Shudan, Zhang, Yangyi, Zheng, Yulu, Shi, Wenzheng, Wang, Xichang, Zhong, Jian
Format: Article
Language:English
Subjects:
Emulsion
Fish oil
Silver carp scale gelatin
Vitamin C
Vitamin E
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Summary:Lipid oxidation is a major challenge in the development and storage of lipid-containing food products. In this work, we extracted aquatic gelatin from silver carp scales and studied the effects of antioxidant types (water-soluble and lipid-soluble types) on the stabilization, lipid oxidation, and in vitro digestion behaviors of silver carp scale gelatin-stabilized fish oil-loaded emulsions. Vitamin C (VC), a water-soluble antioxidant, and vitamin E (VE), a lipid-soluble antioxidant, had no obvious effects on the appearance, droplet size distribution, and droplet stability of the emulsion. VC slowed the liquid-gel transition of the emulsions at room temperature. The emulsion creaming stability decreased with the increase of VC concentration, whereas it increased with the increase of VE concentration. Lipid oxidation hierarchy of emulsion groups at room temperature were VC
ISSN:0927-7765
1873-4367
DOI:10.1016/j.colsurfb.2022.112624