Advanced characterization of fish skin gelatin-proanthocyanidins covalent and non-covalent composite emulsions for benzyl isothiocyanate delivery

Yuhang Shen; Songyi Lin; Liang Song; Peng Sun; Yoshimasa Nakamura; Yue Tang

doi:10.1016/j.ijbiomac.2024.139071

Advanced characterization of fish skin gelatin-proanthocyanidins covalent and non-covalent composite emulsions for benzyl isothiocyanate delivery

Int J Biol Macromol. 2024 Dec 21:139071. doi: 10.1016/j.ijbiomac.2024.139071. Online ahead of print.

Authors

Yuhang Shen¹, Songyi Lin², Liang Song², Peng Sun³, Yoshimasa Nakamura⁴, Yue Tang⁵

Affiliations

¹ SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
² SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, the Education Department of Liaoning Province, Dalian 116034, PR China.
³ School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
⁴ Environmental and Life Science, Institute of Academic and Research, Okayama University, 1-1-1 Tsushima-naka, Kita-ku, Okayama 700-8530, Japan.
⁵ SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, the Education Department of Liaoning Province, Dalian 116034, PR China. Electronic address: [email protected].

PMID: 39716701
DOI: 10.1016/j.ijbiomac.2024.139071

Abstract

This research endeavored to engineer robust delivery matrices for bioactives, specifically benzyl isothiocyanate (BITC), by harnessing the synergistic covalent and non-covalent interactions between fish skin gelatin (FSG) and proanthocyanidins (PC) to synthesize novel composite emulsions. The objective was to delineate the influence of these molecular interactions on the emulsion's structural integrity and stability, which are pivotal for the efficacious encapsulation and controlled release of BITC. Employing a suite of analytical techniques, including Fourier transform infrared spectroscopy (FTIR), fluorescence spectroscopy, and contact angle measurements, the study delineated the predominant molecular forces at play within the FSG-PC complex, identifying electrostatic and hydrophobic interactions as the cornerstones of this interaction. An assessment of the emulsions' physicochemical properties, encompassing chromaticity, antioxidant efficacy, microstructural attributes, particle dimensions, zeta potential, and BITC retention, was undertaken to discern the optimal encapsulation strategy. The data unequivocally indicated that emulsions enriched with 0.06 wt% PC, in non-covalent synergy with FSG, afforded the most pronounced stability and retention of BITC. This work paves the way for future studies and the translational application of FSG-PC composite emulsions in the realm of bioactive substance delivery, offering a promising avenue for innovation in pharmaceutical and nutraceutical formulations.

Keywords: Emulsion stability; Fish skin gelatin; Proanthocyanidins.