LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Ting Zhang,Mengzhen Ding,Ningping Tao,Xichang Wang,Jian Zhong
The simultaneous application of proteins and surfactants is a research hotspot in the field of food emulsions . Herein, we explored the effects of surfactant type and preparation pH on the fish oil-loaded gelatin/surfactant-stabilized emulsions. The results demonstrated gelatin/Span 80-stabilized, gelatin/soybean lecithin (SL)-stabilized, and gelatin/Tween 80-stabilized emulsions consisted of three types of droplets with different sizes, whereas gelatin/sodium dodecyl sulfate (SDS)-stabilized emulsions consisted of one. The relative droplet sizes were: gelatin/Span 80-stabilized emulsions > gelatin/SL-stabilized emulsions > gelatin/Tween 80-stabilized emulsions > gelatin/SDS-stabilized emulsions. The smallest droplet size showed no significant differences in all emulsions. Preparation pH significantly decreased the other two droplet sizes of gelatin/Span 80-stabilized and the largest droplet size of gelatin/SL-stabilized emulsions, whereas had no obvious effect on the droplet sizes of the other two emulsions. The gelatin/Span 80-stabilized, gelatin/SL-stabilized, and gelatin/SDS-stabilized emulsions could be changed into emulsion gels. The gelatin/Tween 80 emulsions could be rehomoginized into liquid emulsions. These differences on the droplets and emulsion forms might be resulted from the electric and steric properties of surfactants on the water/oil interfaces at different pH. This work provides useful information for basic understanding of gelatin/surfactant-stabilized emulsions and suggests gelatin/surfactant-stabilized emulsions can be potentially applied in many types of foods .
研究领域:
食品科学
·
胶体化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2023
·
IF 2
Miao Qiao,Xin Hua,Yongjun Yuan,Xi Cao
This work attempts to achieve the enrichment of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in acylglycerols as well as biodiesel production by investigating the performance of various lipases in ethanolysis. The ethanolysis activities of five immobilized lipases in decreasing order were as follows: Lipozyme TL IM, Novozym 40086/Lipozyme RM IM, Novozym 435 and Rhizopus oryzae lipase immobilized on polypropylene (RO PP). EPA could be enriched to a certain content by Lipozyme TL IM, Novozym 40086, Lipozyme RM IM, and RO PP. The enrichment of DHA was achieved well by those four sn -1,3 regioselective lipases, and DHA contents in acylglycerols were the highest when Lipozyme TL IM and Novozym 40086 were used, reaching 2.87-fold and 2.81-fold of the initial content. However, Novozym 435 could not enrich EPA and DHA effectively. Fatty acid ethyl esters produced in this work contained abundant palmitic acid and palmitoleic acid, which could be ideal biodiesel considering their chain length. The competitive factors of five lipases towards DHA were all significantly higher than those towards EPA. When Lipozyme TL IM and Novozym 40086 achieved the maximum DHA contents, their DHA recoveries in acylglycerols reached 91.87% and 89.00%, respectively. The DHA recoveries were all significantly higher than the corresponding EPA recoveries in the reactions catalyzed by five lipases. Moreover, Lipozyme TL IM could be a potential lipase for the separation of EPA and DHA. This study may promote the full use of fish oil and broaden the application of lipases.
研究领域:
生物化学
·
食品科学
·
酶工程
✓ 已验证
产品关联
DOI
高影响因子
International Journal of Food Engineering
·
2024
·
IF 1.6
Kaiwen Zheng,Xianqing Luo,Shijun Song,Ruijuan Dong,Pinmei Wang,Bubin Xu,Jinzhong Xu
The fishy odor of fish oil, a popular nutritional supplement, affects its quality as well as consumer acceptance and eating experience. An objective or scientific method for analyzing fish oil’s olfactory characteristics is still lacking. This study examined anchovy oil to develop qualitative and quantitative approaches for identifying fishy odor components. Multiple fish oil refining samples were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). Due to their significant alterations during fish oil refining, low threshold values, and distinct olfactory properties, the unsaturated aldehydes ( E )-2-pentenal and ( E , E )-2,4-heptadienal and the unsaturated ketone 1-penten-3-one may contribute to the fishy odor. Among the chemicals, ( E , E )-2,4-heptadienal was chosen as the marker for developing a method to quantify fishy odor and analyze deodorization samples using headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The quantitative study of fishy odor in fish oil is a pioneering approach that can help improve quality assurance and refining process.
研究领域:
食品科学
·
分析化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Human Wellness
·
2020
·
IF 2.455
Mengzhen Ding,Ting Zhang,Huan Zhang,Ningping Tao,Xichang Wang,Jian Zhong
Fish oils are important substances in the field of food and drug delivery. Due to their unstable double bonds, fishy taste, and poor water solubility, it is pivotal to investigate novel dosage forms for fish oils, such as encapsulated droplets. In this work, we primarily prepared gelatin-stabilized fish oil-loaded traditional emulsions and investigated their emulsion forms, droplets, and storage stability under different preparation and storage conditions. Our results showed that higher gelatin solution pH, higher storage temperature in the range of 4–37 °C, and increased storage time induced the emulsion form switch from a liquid form to a redispersible gel form of the fish oil emulsion. The droplets had core-shell microstructures and a trimodal size distribution, which decreases linearly with increasing gelatin solution pH and homogenizing time, but decreases exponentially with increasing homogenizing speed. In addition, storage temperature showed a notably different effect on traditional emulsion storage. This work provides a fundamental knowledge for the formation, microstructure, and properties of gelatin-based traditional emulsions. It also provides a promising new application for fish oil-loaded emulsions in food beverages, soft candy, and other food products.
研究领域:
食品科学
·
药物递送
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Wenyuchu Chen,Fang Tian,Yongjing Xu,Yujin Li,Weiliang Guan,Chenyang Lu,Sheng Hu,Luyun Cai
Fish oils (FOs) are rich in omega-3 polyunsaturated fatty acids, which provide several health benefits. However, their oral bioavailability and stability are often limited due to the oxidation of polyunsaturated fatty acids, which degrade the oil's nutritional and sensory properties over time. In this study, FO microcapsules were prepared using pea protein isolate (PPI), β-cyclodextrin (β-CD), and carbon quantum dots (CQDs) as wall materials through a freeze-drying method. The results demonstrated that the use of PPI/β-CD/CQDs composite significantly improved the encapsulation efficiency, stability, and antioxidant properties of the microcapsules, suggesting a promising approach for enhancing the shelf-life and health benefits of fish oil. Additionally, the peroxide value (POV) and thiobarbituric acid (TBA) values of the microcapsules increased with temperature and storage time. Notably, the incorporation of CQDs markedly improved the antioxidant properties of the microcapsules, thereby extending their storage stability. In vitro gastrointestinal digestion simulations demonstrated that microencapsulation facilitated the absorption of beneficial substances in fish oil within the human gut. This study offers valuable insights into the development of more efficient fish oil microcapsules for potential applications in food and pharmaceutical applications.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Ye Yuan,Xuexi Wang,Min Jin,Lefei Jiao,Peng Sun,Mónica B. Betancor,Douglas R. Tocher,Qicun Zhou
Lipid sources as alternatives to fish oil could alter the nutritional value and flavor quality of crab meat affecting consumer preferences. Herein, an 8-week nutritional trial was designed to investigate the effects of dietary lipid sources including fish oil (FO), krill oil (KO), palm oil, rapeseed oil, soybean oil and linseed oil on profiles of amino acids, fatty acids and volatiles in muscle of swimming crab ( Portunus trituberculatus ). Volatiles of crab muscle were characterized by headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. Results revealed that crabs fed FO and KO had significantly higher levels of protein, indispensable amino acids, eicosapentaenoic acid and docosahexaenoic acid in muscle. Principal component analysis and hierarchical cluster analysis demonstrated that muscle volatiles of crabs fed different dietary oils exhibited significant variations. Dietary FO and KO significantly increased the relative levels of 3-methylbutanal, heptanal, benzaldehyde and nonanal in muscle, which may produce more pleasant flavors.
研究领域:
水产养殖
·
营养学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CANADIAN JOURNAL OF CHEMICAL ENGINEERING
·
2021
·Vol. 100
·期 12
·3717-3726
·
IF 2.007
Piao Cao,Lin Zheng,Weizhen Sun,Ling Zhao
Four typical Brønsted acidic ionic liquids (BILs) and concentrated sulphuric acid (H 2 SO 4 ) were used to catalyze the transesterification of fish oil with ethanol to produce fatty acid ethyl ester (FAEE) in this work. The experimental results show that the imidazole BILs lead to fewer side reactions and higher product quality than H 2 SO 4 . Molecular dynamics (MD) simulations indicate that [PSMim][HSO 4 ] molecules can be enriched at the interface and enhance the contact of eicosapentaenoic acid triglyceride (EPATG, a typical component of fish oil) and ethanol. And ester groups of EPATG tend to expose more to ethanol in the BILs system, which facilitates the occurrence of transesterification. However, H 2 SO 4 has no positive effect on the distribution of the two reactants. For the transesterification, the interfacial property affects the catalytic activity a lot, instead of catalyst acidity. Also, the reaction rate is accelerated, obviously, by ultrasound-led liquid–liquid phase emulsification.
研究领域:
生物化学
·
催化化学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Xianling Lan,Xiaoqin Pan,Jiawei Luo,Shan Xiao,Yanxue Cai,Jihui Wang
Skipjack tuna oil that is rich in polyunsaturated fatty acids, is prone to developing fishy odors under high-temperature or oxidative conditions. This study investigated the effects of four treatments—low-temperature thermal, low-concentration oxidation, high-concentration oxidation, and high-temperature thermal—on oxidation degree, volatile compounds, fatty acids, and sensory characteristics. GC–MS identified five key volatile compounds: hexadecanoic acid, ethyl ester; octadecanoic acid, ethyl ester; ethyl oleate; ethyl 9-hexadecenoate; and ethyl 6,9,12,15-octadecatetraenoate. Oxidation induction significantly increased peroxide value and acid value, primarily by generating aldehydes (e.g., hexanal, heptanal), which intensified fishy odors. In contrast, by GC-IMS analysis, higher concentrations of fishy odor markers, 1-octen-3-ol (0.48 ± 0.05 %), 2-ethylfuran-D (0.75 ± 0.01 %), and (E)-2-heptenal-D (0.08 ± 0 %) were found in the high temperature thermal group, showing a more pronounced impact of thermal induction on flavor dynamics than oxidative pathways. These findings elucidate the dual roles of oxidation and thermal degradation in fishy odor formation.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Mengzhen Ding,Ting Zhang,Huan Zhang,Ningping Tao,Xichang Wang,Jian Zhong
As the differences of traditional and Pickering emulsions might have resulted from stabilizer structures, this study analyzes the effects of gelatin molecular structures (uncrosslinked molecules vs. crosslinked molecules) on the preparation, long-term storage, and dilution of fish oil-loaded traditional and Pickering emulsions. Both traditional and Pickering emulsions have three types of droplets with different sizes, and all the droplet sizes were exponentially decreased with the increase of stabilizer concentration. Pickering emulsions have slightly lower droplet sizes compared with traditional emulsions. Traditional emulsions have three different emulsion forms (liquid, redispersible emulsion gel, and unredispersible emulsion gel), whereas Pickering emulsions only have the liquid form. Emulsion creaming stability was dependent on stabilizer molecular structures and stabilizer concentrations. The two emulsions have similar and good dilution stability. This work demonstrates that gelatin molecular structures affect droplet size, emulsion forms, and creaming stability, but not droplet size types and emulsion dilution stability.
研究领域:
食品科学
·
胶体化学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2017
·
IF 2.329
Huan Yang,Kun Feng,Peng Wen,Min-Hua Zong,Wen-Yong Lou,Hong Wu
A composite zein nanofibrous mat containing fish oil and ferulic acid was successfully fabricated by electrospinning. The process became more fluent and continuous by adding 30 g/L glycerol into the polymer solutions and using modified coaxial electrospinning. The average diameter of nanofibers was 440 nm. The loading capacity and encapsulation efficiency of fish oil were 20% and 94%, respectively. FTIR data demonstrated that fish oil and ferulic acid were successfully embedded into the nanofibers and there were interactions among the molecules of zein, fish oil and ferulic acid. Addition of ferulic acid into the nanofibers significantly improved the oxidative stability of encapsulated fish oil; moreover, it did not change the release behavior of fish oil. The release of encapsulated fish oil was controlled by a combination of diffusion and macromolecular chain relaxation. This composite nanofibrous mat with favorable oxidation stability and release property is potential in application as nutrition additive.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Lijie Liu,Lina Tao,Jiahui Chen,Ting Zhang,Jiamin Xu,Mengzhen Ding,Xichang Wang,Jian Zhong
In this work, fish oil-gelatin core-shell electrospun nanofibrous membranes (ENMs) were explored as edible films for the encapsulation of hydrophobic fish oil and hydrophilic vitamin C (VC). The results demonstrated that fish oil-VC/gelatin core-shell ENMs could be successfully fabricated by a monoaxial emulsion electrospinning technique. The addition of VC didn't change core-shell structure but increased fragility of nanofibers. Excessive VC/gelatin mass ratios (≥4:20) increased the nanofiber adhesiveness during the storage at room temperature. No obvious chemical interactions occurred among fish oil, gelatin, and VC in the core-shell ENMs. VC addition decreased the loading capacity and had no obvious effects on encapsulation efficiency of fish oil in the ENMs. VC not only prevented lipid oxidation but also converted lipid hydroperoxides to other products during the electrospinning process. Fish oil-VC/gelatin core-shell ENMs were not disintegrated in ultrapure water but were disintegrated into particles in both gastric and intestinal fluids. The fish oil release from fish oil-VC/gelatin core-shell ENMs and disintegrated particles in the simulated intestinal phase of the gastrointestinal tract model and in the simulated intestinal model showed triphasic behaviors. This work provided a potential route to develop functional foods with encapsulation of both hydrophobic and hydrophilic nutrients.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
Food Science & Nutrition
·
2018
·Vol. 6
·期 8
·2020-2027
·
IF 1.521
Hong Fu,Mengqi Li,Ruimin Ni,Yangming Martin Lo
Two different fish oil preparations, namely triglycerides and ethyl esters containing, respectively, 30.02% and 74.38% of omega-3 fatty acids, were employed as the substrates for transesterification. Catalyzed by immobilized lipase using imidazolium-based ionic liquid systems, the total content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the resulting triglyceride reached 63.60% when 4% hydrophobic ionic liquid was used, which was 11.74% higher than that of the triglyceride produced in a solvent-free reaction system. The activation energy of the product (triglyceride-type fish oil) was 173.64 KJ mol −1 , which was not significantly different from that of the commercial ethyl ester-type fish oil, so were the other thermal oxidative kinetic parameters. The kinetic parameters depicting the thermal and oxidative stability of the fish oil product provide the basis for industrial processing, storage, and applications.
研究领域:
生物化学
·
可持续生产
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）