title: Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions.
abstract: The colloidal complexes composed of grape seed proanthocyanidin (GSP) and gelatin (GLT), as natural antioxidants to improve stability and inhibit lipid oxidation in menhaden fish oil emulsions, were evaluated. The interactions between GSP and GLT, and the chemical structures of GSP/GLT self-assembled colloidal complexes, were characterized by isothermal titration calorimetry (ITC), circular dichroism (CD), and Fourier transform infrared spectroscopic (FTIR) studies. Fish oil was emulsified with GLT to obtain an oil-in-water (o/w) emulsion. After formation of the emulsion, GLT was fixed by GSP to obtain the GSP/GLT colloidal complexes stabilized fish oil emulsion. Menhaden oil emulsified by GSP/GLT(0.4 wt %) colloidal complexes yielded an emulsion with smaller particles and higher emulsion stability as compared to its GLT emulsified counterpart. The GSP/GLT colloidal complexes inhibited the lipid oxidation in fish oil emulsions more effectively than free GLT because the emulsified fish oil was surrounded by the antioxidant GSP/GLT colloidal complexes. The digestion rate of the fish oil emulsified with the GSP/GLT colloidal complexes was reduced as compared to that emulsified with free GLT. The extent of free fatty acids released from the GSP/GLT complexes stabilized fish oil emulsions was 63.3% under simulated digestion condition, indicating that the fish oil emulsion was considerably hydrolyzed with lipase.
authors.affiliation: Department of Chemical Engineering, National United University , Miaoli 36063, Taiwan.
authors.forename: Yu-Ru
authors.initials: YR
authors.lastname: Su
authors.affiliation: Department of Food Science, National Taiwan Ocean University , Pei-Ning Road, Keelung 20224, Taiwan.
authors.forename: Yi-Chin
authors.initials: YC
authors.lastname: Tsai
authors.affiliation: Department of Agricultural Chemistry, National Taiwan University , Taipei 10617, Taiwan.
authors.forename: Chun-Hua
authors.initials: CH
authors.lastname: Hsu
authors.affiliation: Department of Chemical Engineering, National United University , Miaoli 36063, Taiwan.
authors.forename: An-Chong
authors.initials: AC
authors.lastname: Chao
authors.forename: Cheng-Wei
authors.initials: CW
authors.lastname: Lin
authors.affiliation: Department of Food Science, National Taiwan Ocean University , Pei-Ning Road, Keelung 20224, Taiwan.
authors.forename: Min-Lang
authors.initials: ML
authors.lastname: Tsai
authors.forename: Fwu-Long
authors.initials: FL
authors.lastname: Mi
mesh_terms: D000975:Antioxidants; D003102:Colloids / Q000737:chemistry / Q000494:pharmacology*; D004063:Digestion / Q000187:drug effects*; D004355:Drug Stability; D004655:Emulsions / Q000378:metabolism*; D005227:Fatty Acids / Q000378:metabolism; D005395:Fish Oils / Q000737:chemistry / Q000378:metabolism*; D005780:Gelatin / Q000737:chemistry / Q000494:pharmacology*; D056604:Grape Seed Extract / Q000737:chemistry / Q000494:pharmacology*; D006868:Hydrolysis; D008049:Lipase / Q000378:metabolism; D015227:Lipid Peroxidation / Q000187:drug effects; D044945:Proanthocyanidins / Q000737:chemistry / Q000494:pharmacology*
chemical_list: D000975:Antioxidants; D003102:Colloids; D004655:Emulsions; D005227:Fatty Acids; D005395:Fish Oils; D056604:Grape Seed Extract; C511402:Grape Seed Proanthocyanidins; D044945:Proanthocyanidins; C033266:Menhaden oil; D005780:Gelatin; D008049:Lipase
keywords: colloidal complexes; fish oil; gelatin; grape seed proanthocyanidin; lipid oxidation