Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions

• DOI: 10.1016/j.fochx.2024.101130
• Publication Date: 2024-01-10T17:59:10Z
• Authors: Lingyu Han; Ruiyi Zhai; Ruitao Shi; Bing Hu; Jixin Yang; Zhe Xu; Kun Ma; Yingmei Li; Tingting Li
• Keywords: Carrageenan; Antarctic krill

This research aimed to construct an emulsifier by the Maillard reaction at various times using cod fish skin collagen peptide (CSCP) and ι-carrageenan (ι-car) stabilize Antarctic krill oil (AKO) emulsion. emulsion was then investigated for physicochemical stability, oxidative gastrointestinal digestibility. The stability index emulsifying activity of products (MRPs) were increased 36.32 % 66.30 %, respectively, appropriate graft degree (25.58 %) compared with mixture ι-car CSCP. In vitro digestibility suggested higher release free fatty acids (FFAs) 10d-MRPs-AKO-emulsion, highest bioavailability AST in 10d-MRPs-AKO found be 28.48 %. findings this study showed potential MRPs improve function, serve as delivery vehicles bioactive chemicals, possibly a valuable used food industry.