Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols. (15th November 2022)

• Record Type: Journal Article
• Authors: Farooq, Shahzad; Ijaz Ahmad, Muhammad; Zhang, Yipeng; Chen, Meiyu; Zhang, Hui
• Is Part Of: Food chemistry. Volume 394(2022)
• Publication Date: 2022-11-15
• Subjects: Camellia oil body -- Covalent interaction -- Structural characteristic -- Activation energy -- Free fatty acid release; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133469
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Oxidized polyphenols were able to covalently cross-link the OB emulsions. Cross-linking resulted in higher denaturation temperature and antioxidant activity. Weak gel model confirmed the formation of 3-D network structures in the samples. Second-order kinetic model well described the structural breakdown of the samples. Cross-linking affected FFA release by the changing gastric behavior of the samples. Abstract: This study was designed to investigate the formation of camellia oil body (OB) emulsion gels covalently cross-linked by oxidized polyphenols: catechin (OCT), caffeic acid (OCF), chlorogenic acid (OCA), and tannic acid (OTA). The structural characteristics, thermal stabilities, antioxidant activities, rheological properties, and lipid digestion kinetics of the cross-linked OB-polyphenol emulsion gels were studied. The results of free sulfhydryl and amino group contents, FT-IR, fluorescence spectroscopy, surface hydrophobicity and thermal stability analyses confirmed the formation of covalent interactions between polyphenols and OB emulsions. Based on the second-order structural kinetic model, OB emulsion gel cross-linked by OTA had stronger intermolecular interactions and more developed 3-D network structures than those of OCA, OCF and OCT. Furthermore, lipid digestion kinetics showed that the cross-linking of polyphenols with the OBs slowed down the disintegration of protein matrix under gastric conditions, resulting in delay the release of free fatty acid, which was confirmed by CLSM observations.