Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation

Journal article

Xuan, Junyong, Xia, Qiuyu, Tu, Yinyi, Luo, Tingyu, Mao, Qingya, Han, Zongyuan, Barrow, Colin. J., Liu, Shucheng and Wang, Bo. (2023). Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation. LWT. 190, pp. 1-10. https://doi.org/10.1016/j.lwt.2023.115580

Publication dates
Authors	Xuan, Junyong, Xia, Qiuyu, Tu, Yinyi, Luo, Tingyu, Mao, Qingya, Han, Zongyuan, Barrow, Colin. J., Liu, Shucheng and Wang, Bo
Abstract	Complex coacervation is an effective process to deliver ingredients for functional food applications. A stable oil-in-water (O/W) emulsion with desired characteristics significantly affects the complex coacervation and the quality of final microcapsules. In this study, tuna oil was partially hydrolyzed using TL100 and ADL lipases to produce acylglycerols TL100-AC and ADL-AC, respectively. These lipids were subsequently stabilized by gelatin in the O/W emulsion, followed by the complex coacervation with sodium hexametaphosphate. The effect of lipids on emulsion properties, such as interfacial properties, rheological properties, protein conformation and microcapsule formation during complex coacervation, was investigated. Compared with tuna oil-based emulsion, acylglycerol-based ones exhibited reduced droplet size (<600 nm), zeta-potential, interfacial tension (<8 mN/m) and interfacial protein concentration (about 80%). The gelatin in the acylglycerol-based emulsions had reduced β-sheet and slightly increased random coil contents. Compared with the one containing tuna oil, the ones containing acylglycerol possessed higher complex coacervation yields (>75%). These changes were beneficial to the formation of coagulant and flocculant so that gelatin-stabilized acylglycerol-based O/W emulsion resulted in improved complex coacervation between gelatin and sodium hexametaphosphate. This study provides a scientific basis for designing specific gelatin O/W emulsions and microencapsulation for the stabilization and delivery of omega-3 fatty acids.
Keywords	Diacylglycerol; Monoacylglycerol; Oil-in-water emulsion; Interfacial properties; Macromolecule interaction
Year	01 Jan 2023
Journal	LWT
Journal citation	190, pp. 1-10
Publisher	Elsevier B.V. (Netherlands)
ISSN	0023-6438
Digital Object Identifier (DOI)	https://doi.org/10.1016/j.lwt.2023.115580
Web address (URL)	https://www.sciencedirect.com/science/article/pii/S0023643823011593?via%3Dihub
Open access	Published as ‘gold’ (paid) open access
Research or scholarly	Research
Page range	1-10
Publisher's version	OA_Wang_2023_Effect_of_enzymatically_produced_tuna_oil.pdf License CC BY-NC-ND 4.0 File Access Level Open
Output status	Published
Online	23 Nov 2023
Publication process dates
Accepted	20 Nov 2023
Deposited	05 Feb 2024
Additional information	© 2023 The Authors. Published by Elsevier Ltd.
	This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/bync-nd/4.0/).
Place of publication	United Kingdom

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