Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions

Yu Ru Su, Yi Chin Tsai, Chun Hua Hsu, An Chong Chao, Cheng Wei Lin, Min Lang Tsai, Fwu Long Mi

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The colloidal complexes composed of grape seed proanthocyanidin (GSP) and gelatin (GLT), as natural antioxidants to improve stability and inhibit lipid oxidation in menhaden fish oil emulsions, were evaluated. The interactions between GSP and GLT, and the chemical structures of GSP/GLT self-assembled colloidal complexes, were characterized by isothermal titration calorimetry (ITC), circular dichroism (CD), and Fourier transform infrared spectroscopic (FTIR) studies. Fish oil was emulsified with GLT to obtain an oil-in-water (o/w) emulsion. After formation of the emulsion, GLT was fixed by GSP to obtain the GSP/GLT colloidal complexes stabilized fish oil emulsion. Menhaden oil emulsified by GSP/GLT(0.4 wt %) colloidal complexes yielded an emulsion with smaller particles and higher emulsion stability as compared to its GLT emulsified counterpart. The GSP/GLT colloidal complexes inhibited the lipid oxidation in fish oil emulsions more effectively than free GLT because the emulsified fish oil was surrounded by the antioxidant GSP/GLT colloidal complexes. The digestion rate of the fish oil emulsified with the GSP/GLT colloidal complexes was reduced as compared to that emulsified with free GLT. The extent of free fatty acids released from the GSP/GLT complexes stabilized fish oil emulsions was 63.3% under simulated digestion condition, indicating that the fish oil emulsion was considerably hydrolyzed with lipase.

Original languageEnglish
Pages (from-to)10200-10208
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number46
DOIs
Publication statusPublished - Nov 17 2015

Fingerprint

grape seeds
in vitro digestion
Fish Oils
Gelatin
Emulsions
proanthocyanidins
gelatin
fish oils
emulsions
Digestion
menhaden oil
In Vitro Techniques
Grape Seed Proanthocyanidins
lipid peroxidation
Antioxidants
digestion
circular dichroism spectroscopy
Lipids
antioxidants
Oxidation

Keywords

  • colloidal complexes
  • fish oil
  • gelatin
  • grape seed proanthocyanidin
  • lipid oxidation

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Chemistry(all)

Cite this

Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions. / Su, Yu Ru; Tsai, Yi Chin; Hsu, Chun Hua; Chao, An Chong; Lin, Cheng Wei; Tsai, Min Lang; Mi, Fwu Long.

In: Journal of Agricultural and Food Chemistry, Vol. 63, No. 46, 17.11.2015, p. 10200-10208.

Research output: Contribution to journalArticle

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