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Fish oil, rich in a variety of long-chain ω-3 PUFAs, is widely used in fortified foods due to its broad-spectrum health benefits. However, its undesired characteristics include oxidation sensitivity, poor water solubility, and fishy off-flavor greatly hinder its exploitation in food field. Over the past two decades, constructing fish oil emulsions to encapsulate ω-3 PUFAs for improving their physicochemical and functional properties has undergone great progress. This review mainly focuses on understanding the fabrication strategies, stabilization mechanism, and potential applications of fish oil emulsions, including fish oil microemulsions, nanoemulsions, double emulsions, Pickering emulsions and emulsion gels. Furthermore, the role of oil-water interfacial stabilizers in the fish oil emulsions stability will be discussed with a highlight on food-grade single emulsifiers and natural complex systems for achieving this purpose. Additionally, its roles and applications in food industry and nutrition field are delineated. Finally, possible innovative food trends and applications are highlighted, such as novel fish oil-based delivery systems construction (e.g., Janus emulsions and nutraceutical co-delivery systems), exploring digestion and absorption mechanisms and enhancing functional evaluation (e.g., nutritional supplement enhancer, and novel fortified/functional foods). This review provides a reference for the application of fish oil-based emulsion systems in future precision diet intervention implementations. [ABSTRACT FROM AUTHOR]

Summary: The gel performance of surimi‐based products is indispensable technological attribute responsible for their high popularity. Here, surimi gels with tunable gel properties were successfully fabricated based on the double network theory. Konjac glucomannan (KGM) hydrolysed for various periods (0, 5, 15, 30, 60 and 90 min) was introduced into surimi systems. Corresponding structural characterisations including FTIR, XRD, SDS‐PAGE and grafting degree assessment, were conducted to confirm the presence of double crosslinking reactions. Furthermore, the gel strength, dynamic rheology, thermal stability and in vitro digestibility of the surimi gels were investigated. Red shifts in the amide A band and an increase in relative intensity indicated that hydrogen bonding existed in the complex systems, according to the FTIR spectra. The XRD patterns suggested that the crystalline structures were weakened by interfering with the protein chain arrangement due to the Maillard reaction. In addition, SDS‐PAGE and o‐phthalaldehyde (OPA) assays also confirmed that myofibrillar protein and hydrolysed KGM were partially linked by covalent bonding. The SK‐2 group showed the greatest mechanical strength and lowest digestibility amongst all groups due to its dense hierarchical structure. This work may provide inspiration for the design and development of surimi gels with improved gel properties via microarchitectural modulation. [ABSTRACT FROM AUTHOR]

BACKGROUND Freshness is an important quality of squid with respect to determining the market price. The methods of evaluation of freshness fail to be widely used as a result of the lack of rapidity and quantitation. In the present study, a rapid and non‐destructive quantification of squid freshness by Fourier transform infrared spectroscopy (FTIR) spectra combined with chemometric techniques was performed. RESULTS: The relatively linear content change of trimethylamine (TMA‐N) and dimethylamine (DMA‐N) of squid during storage at 4 °C indicated their feasibility as a freshness indicator, as also confirmed by sensory evaluation. The spectral changes were mainly caused by the degradation of proteins and the production of amines by two‐dimensional infrared correlation spectroscopy, among which TMA‐N, DMA‐N and putrescine were the main amines. The successive projections algorithm (SPA) was employed to select the sensitive wavenumbers to freshness for modeling prediction including partial least‐squares regression, support vector regression (SVR) and back‐propagation artificial neural network. Generally, the SPA‐SVR model of the selected characteristic wavenumber showed a higher prediction accuracy for DMA‐N (R2P = 0.951; RMSEP = 0.218), whereas both SPA‐SVR (R2P = 0.929; RMSEP = 2.602) and Full‐SVR (R2P = 0.941; RMSEP = 2.492) models had a higher predictive ability of TMA‐N. CONCLUSION: The results of the present study demonstrate that FTIR spectroscopy coupled with multivariate calibration shows significant potential for the prediction of freshness in squid. © 2021 Society of Chemical Industry [ABSTRACT FROM AUTHOR]