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Herein, the effects of anionic xanthan gum (XG), neutral guar gum (GG), and neutral konjac glucomannan (KGM) on the dissolution, physicochemical properties, and emulsion stabilization ability of soy protein isolate (SPI)-polysaccharide conjugates were studied. The SPI-polysaccharide conjugates had better water dissolution than the insoluble SPI. Compared with SPI, SPI-polysaccharide conjugates had lower β-sheet (39.6 %-56.4 % vs. 47.3 %) and α-helix (13.0 %-13.2 % vs. 22.6 %) percentages, and higher β-turn (23.8 %-26.5 % vs. 11.0 %) percentages. The creaming stability of SPI-polysaccharide conjugate-stabilized fish oil-loaded emulsions mainly depended on polysaccharide type: SPI-XG (Creaming index: 0) > SPI-GG (Creaming index: 8.1 %-21.2 %) > SPI-KGM (18.1 %-40.4 %). In addition, it also depended on the SPI preparation concentrations, glycation times, and glycation pH. The modification by anionic XG induced no obvious emulsion creaming even after 14-day storage, which suggested that anionic polysaccharide might be the best polysaccharide to modify SPI for emulsion stabilization. This work provided useful information to modify insoluble proteins by polysaccharides for potential application., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Encapsulation is an efficient protection method for oil in both liquid (e.g., emulsion) and solid (e.g., capsule) forms. In this work, we mainly explored the effect of different Span surfactants (Span 20, Span 40, Span 60, and Span 80) on the properties of fish oil-loaded sodium alginate/Span-stabilized emulsions and calcium alginate/Span capsules. For emulsions, different Span surfactants induced different initial droplet sizes and emulsion creaming stability. The emulsifying stability of Span surfactants for sodium alginate/Span-stabilized emulsions was: Span 40 < Span 20 < Span 80 < Span 60. For capsules, a Span addition could decrease the water content and change the particle morphologies. Compared with the calcium alginate capsule (12.2 %), the Span 60 addition increased the fish oil loading ratio (20.2 %). Moreover, the addition of Span 20, Span 60, and Span 80 decreased the production of primary lipid hydroperoxides of the capsules. Span surfactants had different effects on the free fatty acid release of calcium alginate capsules in the gastrointestinal digestion process, such that: Span 40 > Span 80 > control > Span 20 > Span 60. This work suggests that Span surfactants are capable of adjusting and optimizing the properties of emulsions and capsules for potential food applications. [Display omitted] • Emulsifying stability of Span chemicals were: Span 40 < Span 20 < Span 80 < Span 60. • Alginate capsule water contents: Span 20 < Span 40 < Span 60 < Span 80 < control • Span 60 increased oil loading ratio of capsule from 12.2 % ± 1.8 % to 20.2 % ± 1.4 %. • Span 20, Span 60, and Span 80 decreased the peroxide values of capsules. • Fatty acid release from capsules: Span 40 > Span 80 > control > Span 20 > Span 60 [ABSTRACT FROM AUTHOR]

Protein nanofibril-stabilized Pickering emulsion is a promising emulsion in the field of food emulsion. However, no microscale protein fibrils have been applied as emulsifiers for the stabilization of food emulsions. In this work, regenerated silk fibroin (RSF) was prepared and applied to stabilize fish oil-loaded Pickering emulsions. RSF could form a microfiber-microfiber-nanofilm interconnection network at the oil/water interfaces to stabilize the emulsions. Fish oil-loaded RSF-stabilized Pickering emulsions showed low creaming (0% ≤ creaming index < 10%) during the 31-day storage at room temperature, which was lower than the creaming index values (10–47%) of the emulsions in previous report. Moreover, RSF is an excellent emulsifier to prepare semigel and gel of fish oil-loaded RSF-stabilized Pickering emulsions. For the RSF-stabilized Pickering emulsions, a lower oil/water volume ratio might induce lower initial droplet size, slower droplet coalescence, slower liquid-gel transition, and lower creaming stability. In addition, higher homogenization energy input (speed and time) and RSF concentration might induce lower initial droplet size, slower droplet coalescence, faster liquid-gel transition, and higher creaming stability for Pickering emulsions. Therefore, RSF could have good emulsion stabilization ability by adjusting preparation parameters and is a promising emulsifier to prepare emulsion semigel and gel in the field of food emulsions. This work provided useful information to understand the effects of preparation parameters on the formation and stability of RSF-stabilized emulsions. [Display omitted] [ABSTRACT FROM AUTHOR]

Herein, the effects of polysaccharide types (xanthan gum, XG; guar gum, GG; and konjac glucomannan, KGM), reaction time (0–24 h), and reaction pH (5–9) on the fish gelatin (FG)-polysaccharide Maillard products for the stabilization of fish oil-loaded emulsions were studied. FG-polysaccharide complexes also showed better emulsifying properties than pure fish gelatin and pure polysaccharides. Further, the formation, physicochemical properties, and emulsifying properties of FG-polysaccharide Maillard products were dependent on polysaccharide type, reaction time, and reaction pH. Maillard conjugates had the best emulsifying properties (FG-GG: 0% of creaming index (CI); FG-KGM: 21.1% ± 0.7% of CI) among the FG-GG and FG-KGM Millard products, whereas the intermediate products (intermediates and fish gelatin) had the best emulsifying properties (0% of CI) among the FG-XG Maillard products. This work provided useful information to apply FP-polysaccharide Maillard products for the stabilization of fish oil-loaded emulsions in the field of food science. • Maillard products of fish gelatin (FG) with three polysaccharides were obtained. • FG-polysaccharide complexes induced better emulsion creaming stability than FG. • Polysaccharide type, reaction time, and reaction pH affected Maillard products. • Maillard conjugates of FG-guar gum induced the best emulsion creaming stability. • Intermediate products of FG-xanthan gum induced the best emulsion creaming stability. [ABSTRACT FROM AUTHOR]

Lipid oxidation is a major challenge in the development and storage of lipid-containing food products. In this work, we extracted aquatic gelatin from silver carp scales and studied the effects of antioxidant types (water-soluble and lipid-soluble types) on the stabilization, lipid oxidation, and in vitro digestion behaviors of silver carp scale gelatin-stabilized fish oil-loaded emulsions. Vitamin C (VC), a water-soluble antioxidant, and vitamin E (VE), a lipid-soluble antioxidant, had no obvious effects on the appearance, droplet size distribution, and droplet stability of the emulsion. VC slowed the liquid-gel transition of the emulsions at room temperature. The emulsion creaming stability decreased with the increase of VC concentration, whereas it increased with the increase of VE concentration. Lipid oxidation hierarchy of emulsion groups at room temperature were VC