Food and Fermentation Industries >

2021 , Vol. 47 >Issue 16: 173 - 180

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027381

Effect of heat treatment on stability and in vitro digestion of lutein loaded tilapia protein isolate

  • CHEN Ailin ,
  • HONG Pengzhi ,
  • SONG Chunyong ,
  • FENG Rui ,
  • LI Ting ,
  • ZHOU Chunxia ,
  • LIN Qiongni
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China)
    2(Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China)

Received date: 2021-03-15

  Revised date: 2021-04-17

  Online published: 2021-09-10

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Abstract

Lutein is a kind of carotenoid with many biological activities. Its application is limited due to its high hydrophobicity and low stability. In order to improve the stability and bioavailability of lutein, tilapia protein isolate (TPI) emulsion loading with lutein (200 μg/mL) was prepared by high pressure homogenization using tilapia protein isolate (TPI) as an emulsifying agent. The effects of heat treatment (60, 70, 80, 90 ℃, 30 min) on the stability and digestion of the emulsion were investigated. The results showed that with heat treatment, the particle size of lutein emulsion decreased (P<0.05), however, the absolute potential increased (P<0.05). And there was no delamination at 4 ℃ for 28 d. Moreover, the degradation of lutein was not caused when the heat treatment temperature was lower than 80 ℃. Besides, the heat treatment could increase the surface static charge of the droplet and the viscosity of the emulsion, which was beneficial to resist the aggregation of the droplet and increase the stability of the emulsion. After heat treatment at 70 ℃ for 30 min, lutein emulsion had the best stability, the particle size of the emulsion was reduced to (490.33 ± 8.42) nm. And the release amount of free fatty acids was (94.22±2.67)% and the bioavailability of lutein was (35.69±2.06)% respectively. TPI emulsion can be used as a carrier of hydrophobic active substances. And heat treatment can significantly improve the stability of the emulsion and the bioavailability of lutein, which provides new insights for the application of lutein.

Key words： tilapia protein isolate; lutein; emulsion; stability; in vitro digestion

Cite this article

CHEN Ailin , HONG Pengzhi , SONG Chunyong , FENG Rui , LI Ting , ZHOU Chunxia , LIN Qiongni . Effect of heat treatment on stability and in vitro digestion of lutein loaded tilapia protein isolate[J]. Food and Fermentation Industries, 2021 , 47(16) : 173 -180 . DOI: 10.13995/j.cnki.11-1802/ts.027381

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