دورية أكاديمية
Characterization of modified starch-based complexes-stabilized linolenic acid emulsions and their enhanced oxidative stability in vitro gastrointestinal digestion.
| العنوان: | Characterization of modified starch-based complexes-stabilized linolenic acid emulsions and their enhanced oxidative stability in vitro gastrointestinal digestion. |
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| المؤلفون: | Geng T; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China., Pan L; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China., Liu X; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China., Li Z; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China., Liu J; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China., Dong D; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China. Electronic address: dongdiedie@126.com., Cui B; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China. Electronic address: cuibopaper@163.com., Liu H; Qingdao Bright Moon Seaweed Bio-Health Technology Group Co., Ltd, Qingdao 266400, China. |
| المصدر: | International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 271 (Pt 2), pp. 132548. Date of Electronic Publication: 2024 May 21. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Amsterdam : Elsevier Original Publication: Guildford, Eng., IPC Science and Technology Press. |
| مواضيع طبية MeSH: | Starch*/chemistry , Starch*/analogs & derivatives , Emulsions*/chemistry , Digestion* , Oxidation-Reduction* , alpha-Linolenic Acid*/chemistry , Antioxidants*/chemistry , Antioxidants*/pharmacology, Soybean Proteins/chemistry ; Gastrointestinal Tract/metabolism ; Catechin/chemistry ; Catechin/analogs & derivatives ; Rheology |
| مستخلص: | A new approach of fabricating α-linolenic acid emulsions with enhanced oxidative stability in vitro digestion was established, using covalent octenyl succinic anhydride starch (OSAS)-soy protein (SP)-epigallocatechin-3-gallate (EGCG) complexes as emulsifiers. The physicochemical characteristics and surface morphology of emulsions were mainly characterized by rheological measurements, laser scanning microscope (CLSM) and cryo-scanning electron microscopy (Cryo-SEM). Results indicated that emulsions had dense interfacial layers and strong network structures. As a result, the stability and antioxidant ability of emulsions were improved significantly. In addition, the oxidative stability of emulsions in vitro gastrointestinal digestion was explored. Results showed that emulsions could maintain better oxidative stability owing to antioxidant activity of covalent OSAS-SP-EGCG complexes under gastrointestinal conditions. In particular, lipid hydroperoxide and malondialdehyde contents of emulsions prepared by 1:4 complexes were lower than 0.35 mmol/L and 20.5 nmol/mL, respectively, approximately half those of emulsions stabilized by OSAS (0.65 mmol/L and 39.5 nmol/mL). It was indicated that covalent OSAS-SP-EGCG complexes could effectively inhibit α-linolenic acid oxidation in emulsions during vitro gastrointestinal digestion. This work will provide a theoretical basis for the development of α-linolenic acid emulsions, which will help to broaden application of α-linolenic acid in food industry. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 Elsevier B.V. All rights reserved.) |
| فهرسة مساهمة: | Keywords: O/W emulsion; Octenyl succinic anhydride starch; Simulated digestion |
| المشرفين على المادة: | 9005-25-8 (Starch) 0 (Emulsions) 0RBV727H71 (alpha-Linolenic Acid) 0 (Antioxidants) 0 (Soybean Proteins) 8R1V1STN48 (Catechin) BQM438CTEL (epigallocatechin gallate) 0 (octenyl succinic anhydride-modified starch) |
| تواريخ الأحداث: | Date Created: 20240523 Date Completed: 20240619 Latest Revision: 20240619 |
| رمز التحديث: | 20240619 |
| DOI: | 10.1016/j.ijbiomac.2024.132548 |
| PMID: | 38782323 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1879-0003 |
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| DOI: | 10.1016/j.ijbiomac.2024.132548 |