文献类型：期刊文献

英文题名：Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules

作者：Xuan, Junyong[1,2];Xia, Qiuyu[1,2,3];Lia, Yanyang[1,2];Wang, Zefu[1,2];Liu, Yang[1,2];Xia, Wen[1,2];Barrow, Colin J.[5];Liu, Shucheng[1,2,3,6];Wang, Bo[4]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Guangdong, Peoples R China;[2]Guangdong Higher Educ Inst, Guangdong Prov Engn Lab Marine Biol Prod, Key Lab Adv Proc Aquat Prod, Zhanjiang 524088, Guangdong, Peoples R China;[3]Guangdong Lab Southern Marine Sci & Engn Zhanjiang, Zhanjiang 524088, Guangdong, Peoples R China;[4]Australian Catholic Univ, Sch Behav & Hlth Sci, Sydney, NSW 2060, Australia;[5]Deakin Univ, Ctr Sustainable Bioprod, Waurn Ponds, Vic 3217, Australia;[6]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Liaoning, Peoples R China

年份：2024

卷号：448

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001217709300001)、、EI(收录号：20241515871747)、WOS

基金：The authors acknowledge the financial support from the National Natural Science Foundation of China (32172252) , Key Field Project Supported by Educational Commission of Guangdong Province (Biological Medicine and Health) (2022 ZDZX2028) , National Natural Science Foundation of China (Youth Program) (32202086) , Guangdong Innovation Team of Seafood Green Processing Technology (2019KCXTD 011) and the Program for Scientific Research Start-up Funds of Guang-dong Ocean University (R20077) .

语种：英文

外文关键词：Acylglycerol; Glycerin monostearate; Interfacial properties; Morphological characteristics; Oxidative stability

外文摘要：The impacts of enzymatically produced acylglycerol and glycerin monostearate on the characteristics of gelatinstabilized omega -3 emulsions and microcapsules were investigated. Tuna oil was enzymatically produced and the resulting acylglycerol was mixed with tuna oil at 12.5% ( w /w) to prepare a novel oil phase. This oil phase was stabilized by gelatin to prepare oil -in -water emulsions and subsequent microcapsules via complex coacervation. The tuna oil with glycerin monostearate (GMS) at 1 and 2% ( w /w) were used as controls. Results showed that both acylglycerol and GMS significantly reduced the emulsion droplet size and zeta potential, while increasing the viscoelasticity and stability. The diacylglycerol/monoacylglycerol were involved in the oil/water interfacial layer formation by lowering interfacial tension and increasing droplet surface hydrophobicity. Overall, the changed emulsion properties promoted the complex coacervation and contributed to the formation of microcapsules with improved oxidative stability. Therefore, enzymatically produced acylglycerol can develop highquality stable omega -3 microencapsulated novel food ingredients.