Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

Wenjuan Wu; Cuiping Shi; Ye Zi; Huan Gong; Lijia Chen; Guangyi Kan; Xichang Wang; Jian Zhong

doi:10.1016/j.fochx.2024.101250

Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

Food Chem X. 2024 Feb 20:22:101250. doi: 10.1016/j.fochx.2024.101250. eCollection 2024 Jun 30.

Authors

Wenjuan Wu^{1

2}, Cuiping Shi¹, Ye Zi^{1

2}, Huan Gong^{1

2}, Lijia Chen^{1

2}, Guangyi Kan^{1

2}, Xichang Wang², Jian Zhong^{1

2

3

4}

Affiliations

¹ Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
² National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
³ Department of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai 200135, China.
⁴ Marine Biomedical Science and Technology Innovation Platform of Lingang Special Area, Shanghai 201306, China.

Abstract

Herein, six types of polyphenol-crosslinked gelatin conjugates (PGCs) with ≥ two gelatin molecules were prepared using a covalent crosslinking method with two types of polyphenols (tannic acid and caffeic acid) and three types of gelatins (bovine bone gelatin, cold water fish skin gelatin, and porcine skin gelatin) for the emulsion stabilization. The structural and functional properties of the PGCs were dependent on both polyphenol and gelatin types. The storage stability of the conjugate-stabilized emulsions was dependent on the polyphenol crosslinking, NaCl addition, and heating pretreatment. In particular, NaCl addition promoted the liquid-gel transition of the emulsions: 0.2 mol/L > 0.1 mol/L > 0.0 mol/L. Moreover, NaCl addition also increased the creaming stability of the emulsions stabilized by PGCs except tannic acid-crosslinked bovine bone gelatin conjugate. All the results provided useful knowledge on the effects of molecular modification and physical processing on the properties of gelatins.

Keywords: Bovine bone gelatin; Caffeic acid; Cold water fish skin gelatin; Porcine skin gelatin; Tannic acid.