Study on Preparation and Properties of Mono- and Di-glycerides (Linolenic Acid)-loaded Emulsions
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Abstract:
Due to the high susceptibility of mono- and di-glycerides (linolenic acid) to oxidation, emulsions were prepared using whey protein concentrate (WPC), soybean protein isolate (SPI), sodium caseinate (SC), and Tween 80 (T80) as emulsifiers to investigate the effects of emulsifier type on the physicochemical properties, oxidation stability, and digestive characteristics of the emulsions. The results showed that all the emulsions had small particle (131.97~224.87 nm) and remained stable within two weeks of storage. Emulsion encapsulation improved the oxidation stability of mono- and di-glycerides (linolenic acid), while proteins as emulsifiers provided better protection efficiency against the oxidation of lipids than T80 (peroxide value of 377.40 mmol/kg). The SPI-stabilized emulsion had the lowest oxidation value of 197.73 mmol/kg. In vitro-simulated digestion experiments demonstrated that the type of emulsifier had insignificant effect on the release of free fatty acids. However, the protein-stabilized emulsions were more prone to droplet aggregation during the gastric digestion phase. Flaxseed oil had the lowest degree of lipid hydrolysis at 23.93%, while mono- and di-glycerides (linolenic acid) had a faster initial digestion rate and higher final lipid hydrolysis at 46.33%. Therefore, protein-stabilized emulsions can effectively improve the oxidation stability of mono- and di-glycerides (linolenic acid). Compared to linseed oil, mono- and di-glycerides (linolenic acid) have better digestive efficiency, which can be a promising food source of linolenic acid for humans in place of linseed oil.
