Abstract
The effects of condiment (salt) and processing technic (homogenization) on digestion and interfacial properties of micro/nano-sized colloidal particles (MNCPs) in bigeye tuna head soup (BTHS) using simulated gastrointestinal digestion model in vitro were investigated. For MNCPs in BTHS, the triglycerides were wrapped with proteins in the form of a ring. After salting, the average particle size of the MNCPs in salted BTHS (SBTHS) decreased compared with BTHS. However, the partial demulsification phenomenon existed, and part of the protein was encapsulated in some MNCPs. After further homogenization, the average particle size of the MNCPs in homogenous SBTHS (HSBTHS) was further decreased based on SBTHS and the MNCP was rearranged, which changed the original membrane structure. After gastrointestinal digestion, adding salt decreased the release of total fatty acids compared with unsalted. But homogenization processing increased the release of total fatty acids in HSBTHS and there was no significant difference (p ≥ 0.05) between HSBTHS and BTHS. Thus, the decrease in the release of some fatty acids due to adding salt was compensated by homogenization. Therefore, the changes in composition and microstructure of MNCPs induced by salt and homogenization might contribute to the digestion difference of MNCPs.
Highlights
Bigeye tuna (Thunnus obesusis), known as “Ocean Gold,” has an important position in the aquatic product consumer market due to the excellent value of utilization and edibility [1]
It could be noted that compared with bigeye tuna head soup (BTHS), salted BTHS (SBTHS) had a lower peak height on the right side and the peak shifted to the left as a whole
The digestive characteristics of micro/nano-sized colloidal particles (MNCPs) and the effects of salt and homogenization on their digestive characteristics were uncovered from the perspectives of the characterization of digested products and the release of fatty acids (FAs) using simulated gastrointestinal digestion model in vitro
Summary
Bigeye tuna (Thunnus obesusis), known as “Ocean Gold,” has an important position in the aquatic product consumer market due to the excellent value of utilization and edibility [1]. Bigeye tuna is mainly eaten in the form of sushi and sashimi, so a larger amount of by-products with high nutritional value will be produced, including heads, tails, and bones [2]. Studies have shown that during boiling, micro/nano-sized colloidal particles (MNCPs) were formed by the interaction of single molecules dissolved into the soup. Few studies have reported the medicinal value and biological activity of aggregates in the soup [5,6,7,8,9]. The MNCP aggregates in Ge-Gen-Qin-Lian-Tang decoction have been confirmed to have antidiabetic activity [8], and MNCPs of different particle sizes in tuna head soup had anti-oxidation ability [9]. The digestion behavior of colloidal particles in soup is rarely reported
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