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Volume 12
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10.3390/foods12061287
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Article

Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface

by
Zhihui Gao
1,
Zhongyan Ji
1,
Leixi Wang
1,
Qianchun Deng
2,
Siew Young Quek
3,4,
Liang Liu
1 and
Xuyan Dong
1,*
1
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
2
Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
3
School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand
4
Riddet Institute, Palmerston North 4474, New Zealand
*
Author to whom correspondence should be addressed.
Foods 2023, 12(6), 1287; https://doi.org/10.3390/foods12061287
Submission received: 5 February 2023 / Revised: 11 March 2023 / Accepted: 16 March 2023 / Published: 17 March 2023
(This article belongs to the Special Issue Lipid Delivery System and Functional Food)
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Abstract

The susceptibility of polyunsaturated fatty acids to oxidation severely limits their application in functional emulsified foods. In this study, the effect of sesamol concentration on the physicochemical properties of WPI-stabilized fish oil emulsions was investigated, focusing on the relationship between sesamol–WPI interactions and interfacial behavior. The results relating to particle size, zeta-potential, microstructure, and appearance showed that 0.09% (w/v) sesamol promoted the formation of small oil droplets and inhibited oil droplet aggregation. Furthermore, the addition of sesamol significantly reduced the formation of hydrogen peroxide, generation of secondary reaction products during storage, and degree of protein oxidation in the emulsions. Molecular docking and isothermal titration calorimetry showed that the interaction between sesamol and β-LG was mainly mediated by hydrogen bonds and hydrophobic interactions. Our results show that sesamol binds to interfacial proteins mainly through hydrogen bonding, and increasing the interfacial sesamol content reduces the interfacial tension and improves the physical and oxidative stability of the emulsion.
Keywords: sesamol; fish oil; O/W emulsion; oxidation; interface sesamol; fish oil; O/W emulsion; oxidation; interface
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MDPI and ACS Style

Gao, Z.; Ji, Z.; Wang, L.; Deng, Q.; Quek, S.Y.; Liu, L.; Dong, X. Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface. Foods 2023, 12, 1287. https://doi.org/10.3390/foods12061287

AMA Style

Gao Z, Ji Z, Wang L, Deng Q, Quek SY, Liu L, Dong X. Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface. Foods. 2023; 12(6):1287. https://doi.org/10.3390/foods12061287

Chicago/Turabian Style

Gao, Zhihui, Zhongyan Ji, Leixi Wang, Qianchun Deng, Siew Young Quek, Liang Liu, and Xuyan Dong. 2023. "Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface" Foods 12, no. 6: 1287. https://doi.org/10.3390/foods12061287

APA Style

Gao, Z., Ji, Z., Wang, L., Deng, Q., Quek, S. Y., Liu, L., & Dong, X. (2023). Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface. Foods, 12(6), 1287. https://doi.org/10.3390/foods12061287

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