Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility. (1st April 2023)

• Record Type: Journal Article
• Authors: Cui, Fangchao; Wang, Qianqian; Han, Lingyu; Wang, Dangfeng; Li, Jianrong; Li, Tingting; Li, Xuepeng
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 179(2023)
• Publication Date: 2023-04-01
• Subjects: Antarctic krill oil -- Emulsion -- Codfish skin collagen peptides -- Maillard congujates -- Microwave heating; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2023.114648
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The Maillard conjugates of cod skin collagen peptide (CSCP) and polydextrose (PDX) were used to stabilize the Antarctic krill oil (AKO) emulsion. First, CSCP–PDX glycoconjugate was prepared using microwave heating (MH) for 20 min, which had a higher grafting rate, wider structure, and better functional characteristics than CSCP–PDX glycoconjugate, which was prepared by traditional wet-heating (WH) after 10 h. Then, Maillard conjugates as an emulsifier improved the stability of AKO emulsion, as shown by the zeta potential, rheology, and so forth. In vitro digestibility indicated that the free fatty acid (FFA) release of MH (20 min)-stabilized emulsion was significantly increased by 5.22% ( P < 0.05) compared with that of CSCP-stabilized emulsion, displaying a sustained release in simulated intestinal fluid (SIF). The results of this study highlighted the potential of Maillard conjugates to serve as a useful emulsifier for utilization in the food industry. Graphical abstract: Image 1 Highlights: Glycosylation of peptides with polydextrose showed a better physicochemical property. Microwave heating provides a more efficient method for the Maillard reaction. Maillard conjugates as an emulsifier to protect Antarctic krill oil from oxidation. Maillard conjugates stabilized emulsions ensure effective use of free fatty acids.