Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion.
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Summary
Both xanthan gum and pectin significantly increased the rate of lipid digestion, which was attributed to their ability to inhibit droplet aggregation under gastrointestinal conditions, which has important implications for designing emulsion-based functional foods with improved oxidative stability and lipid digestibility.
- Type
- article
- Published
- 2015-08-01
- Cited by
- 97
- References
- 43
- Access
- Open access
- OpenAlex
- https://openalex.org/W28411977
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:7697557
Keywords
Architecture, Computer science, Computer architecture, Stability (learning theory), Operating system
References
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- Emulsifying and Surface Properties of Wheat Gluten under Acidic Conditions
- Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion
- Mechanisms of lipid oxidation in food dispersions
- Oxidative stability of oil-in-water emulsions containing iron chelates: Transfer of iron from chelates to milk proteins at interface
- Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides.
- Hydrocolloids at interfaces and the influence on the properties of dispersed systems
- Emulsifying and surface properties of citric acid deamidated wheat gliadin
- Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions.
- Energy of interaction in colloids and its implications in rheological modeling.
- The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions
- Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions.
- Interface characterization and aging of bovine serum albumin stabilized oil-in-water emulsions as revealed by front-surface fluorescence.
- Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology.
- Emulsion-based delivery systems for lipophilic bioactive components.
- Structuring food emulsions in the gastrointestinal tract to modify lipid digestion.
- Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components.
- Early destruction of tryptophan residues of apolipoprotein B is a vitamin E-independent process during copper-mediated oxidation of LDL.
- Hydrocolloids in the digestive tract and related health implications
Cited by
- Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels
- Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin
- Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties.
- In vitro digestibility of highly concentrated methylcellulose O/W emulsions: rheological and structural changes.
- Multiple layers and conjugate materials for food emulsion stabilization
- Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study.
- Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
- Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review.
- Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion.
- Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and pH
- Preparation, antioxidant and antimicrobial evaluation of hydroxamated degraded polysaccharides from Enteromorpha prolifera.
- Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability
- Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions.
- Pulse seed germination improves antioxidative activity of phenolic compounds in stripped soybean oil-in-water emulsions.
- Effect of xanthan gum on palm oil in vitro digestion. Application in starch-based filling creams
- Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility
- Influence of the Composition of Coconut-Based Emulsions on the Stability of the Colloidal System
- Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein.
- Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey protein.
- Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility
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