Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing

Lijuan Zhang; Chengfu Zhou; Shanghua Xing; Yannan Chen; Wentao Su; Haitao Wang; Mingqian Tan

doi:10.1016/j.foodchem.2023.135824

Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing

Food Chem. 2023 Aug 15:417:135824. doi: 10.1016/j.foodchem.2023.135824. Epub 2023 Mar 1.

Authors

Lijuan Zhang¹, Chengfu Zhou¹, Shanghua Xing¹, Yannan Chen¹, Wentao Su¹, Haitao Wang¹, Mingqian Tan²

Affiliations

¹ Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
² Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China. Electronic address: mqtan@dlpu.edu.cn.

PMID: 36913867
DOI: 10.1016/j.foodchem.2023.135824

Abstract

The protective effect of sea bass protein (SBP)-(-)-epigallocatechin-3-gallate (EGCG) covalent complex-stabilized high internal phase (algal oil) Pickering emulsions (HIPPEs) on astaxanthin and algal oils was demonstrated in this study. The SBP-EGCG complex with better wettability and antioxidant activity was formed by the free radical-induced reaction to stabilize HIPPEs. Our results show that the SBP-EGCG complex formed dense particle shells surrounding the oil droplets, and the shells were crosslinked with the complex in the continuous phase to produce a network structure. The rheological analysis demonstrated that the SBP-EGCG complex endowed HIPPEs with high viscoelasticity, high thixotropic recovery, and good thermal stability, which were beneficial for three-dimensional (3D) printing applications. HIPPEs stabilized by SBP-EGCG complex were applied to improve the stability and bioaccessibility of astaxanthin and to delay algal oil lipid oxidation. The HIPPEs might become a food-grade 3D printing material served as a delivery system for functional foods.

Keywords: 3D printing; Algal oil; Astaxanthin; High internal phase Pickering emulsions; Sea bass protein-(-)-epigallocatechin-3-gallate complex; Stability.

MeSH terms

Animals
Antioxidants / chemistry
Bass* / metabolism
Emulsions / chemistry
Particle Size
Printing, Three-Dimensional
Seafood

Substances

Antioxidants
astaxanthine
Emulsions