Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions

• Published in: Food Chemistry: X
• Main Authors: Lingyu Han, Ruiyi Zhai, Ruitao Shi, Bing Hu, Jixin Yang, Zhe Xu, Kun Ma, Yingmei Li, Tingting Li
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier 2024
• Subjects: Maillard reaction; Antarctic krill oil; Bioaccessibility; Microencapsulation; Nutrition. Foods and food supply; TX341-641; Food processing and manufacture; TP368-456; Antarc*; Antarctic; Antarctic Krill
• Online Access: https://doi.org/10.1016/j.fochx.2024.101130; https://doaj.org/article/c6a6eb6484ef4d8bb114a7aa2b04d394

This research aimed to construct an emulsifier by the Maillard reaction at various times using cod fish skin collagen peptide (CSCP) and ι-carrageenan (ι-car) to stabilize an Antarctic krill oil (AKO) emulsion. This emulsion was then investigated for physicochemical stability, oxidative stability, and gastrointestinal digestibility. The emulsion stability index and emulsifying activity index of Maillard reaction products (MRPs) were increased by 36.32 % and 66.30 %, respectively, at the appropriate graft degree (25.58 %) compared with the mixture of ι-car and CSCP. In vitro digestibility suggested the higher release of free fatty acids (FFAs) of 10d-MRPs-AKO-emulsion, and the highest bioavailability of AST in 10d-MRPs-AKO was found to be 28.48 %. The findings of this study showed the potential of MRPs to improve peptide function, serve as delivery vehicles for bioactive chemicals, and possibly serve as a valuable emulsifier to be used in the food industry.