Pickering emulsion stabilized by fish myofibrillar proteins modified with tannic acid, as influenced by different drying methods

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 natura...

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Autores: Patil, Umesh, Gulzar, Saqib, Ma, Lukai, Zhang, Bin, Benjakul, Soottawat
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2023
País:España
Recursos:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositório:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/463468
Acesso em linha:https://doi.org/10.3390/foods12071556
https://hdl.handle.net/10459.1/463468
Access Level:Acceso aberto
Palavra-chave:Emulsion stability
Pickering emulsion
Protein–polyphenol interaction
Rheological studies
Storage
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spelling Pickering emulsion stabilized by fish myofibrillar proteins modified with tannic acid, as influenced by different drying methodsPatil, UmeshGulzar, SaqibMa, LukaiZhang, BinBenjakul, SoottawatEmulsion stabilityPickering emulsionProtein–polyphenol interactionRheological studiesStorageA 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 (p < 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 (p < 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.This study was funded by a Postdoctoral Fellowship from the Prince of Songkla University, Thailand, for Umesh Patil. The Prachayacharn Scholarship (AGR6502111N) is also acknowledged.MPDI2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.3390/foods12071556https://hdl.handle.net/10459.1/463468reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a https://doi.org/ 10.3390/foods12071556Foods, 2023, vol. 12, núm. 7, p. 1-17cc-by (c) Patil et al., 2023Attribution 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/4634682026-05-29T05:05:01Z
dc.title.none.fl_str_mv Pickering emulsion stabilized by fish myofibrillar proteins modified with tannic acid, as influenced by different drying methods
title Pickering emulsion stabilized by fish myofibrillar proteins modified with tannic acid, as influenced by different drying methods
spellingShingle Pickering emulsion stabilized by fish myofibrillar proteins modified with tannic acid, as influenced by different drying methods
Patil, Umesh
Emulsion stability
Pickering emulsion
Protein–polyphenol interaction
Rheological studies
Storage
title_short Pickering emulsion stabilized by fish myofibrillar proteins modified with tannic acid, as influenced by different drying methods
title_full Pickering emulsion stabilized by fish myofibrillar proteins modified with tannic acid, as influenced by different drying methods
title_fullStr Pickering emulsion stabilized by fish myofibrillar proteins modified with tannic acid, as influenced by different drying methods
title_full_unstemmed Pickering emulsion stabilized by fish myofibrillar proteins modified with tannic acid, as influenced by different drying methods
title_sort Pickering emulsion stabilized by fish myofibrillar proteins modified with tannic acid, as influenced by different drying methods
dc.creator.none.fl_str_mv Patil, Umesh
Gulzar, Saqib
Ma, Lukai
Zhang, Bin
Benjakul, Soottawat
author Patil, Umesh
author_facet Patil, Umesh
Gulzar, Saqib
Ma, Lukai
Zhang, Bin
Benjakul, Soottawat
author_role author
author2 Gulzar, Saqib
Ma, Lukai
Zhang, Bin
Benjakul, Soottawat
author2_role author
author
author
author
dc.subject.none.fl_str_mv Emulsion stability
Pickering emulsion
Protein–polyphenol interaction
Rheological studies
Storage
topic Emulsion stability
Pickering emulsion
Protein–polyphenol interaction
Rheological studies
Storage
description 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 (p < 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 (p < 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.
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/foods12071556
https://hdl.handle.net/10459.1/463468
url https://doi.org/10.3390/foods12071556
https://hdl.handle.net/10459.1/463468
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a https://doi.org/ 10.3390/foods12071556
Foods, 2023, vol. 12, núm. 7, p. 1-17
dc.rights.none.fl_str_mv cc-by (c) Patil et al., 2023
Attribution 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by (c) Patil et al., 2023
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv MPDI
publisher.none.fl_str_mv MPDI
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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