TY - JOUR
T1 - Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil
AU - Bjørlie, Mads
AU - Yesiltas, Betül
AU - García-Moreno, Pedro J.
AU - Espejo-Carpio, F. Javier
AU - Rahmani-Manglano, Nor E.
AU - Guadix, Emilia M.
AU - Jafarpour, Ali
AU - Hansen, Egon B.
AU - Marcatili, Paolo
AU - Overgaard, Michael T.
AU - Gregersen Echers, Simon
AU - Jacobsen, Charlotte
PY - 2023
Y1 - 2023
N2 - The aim of this study was to investigate the potential of potato proteins and peptides as emulsifiers in the microencapsulation of fish oil by spray-drying. Microcapsules were produced using a potato protein extract, and fractions enriched in patatin and protease inhibitors. Furthermore, bioinformatically predicted emulsifier peptides from abundant potato proteins and a hydrolysate, obtained through targeted proteolysis of the extract, were investigated. During 28 days of storage at 25 °C, peptides and the hydrolysate exhibited better emulsifying properties and higher encapsulation efficiencies compared to native proteins and sodium caseinate. Significant differences (p < 0.05) were observed in the peroxide value (PV) and secondary volatile oxidation products between the microcapsules produced with peptides and native proteins. Microcapsules produced with peptides and hydrolysate showed the highest oxidative stability, not exceeding a PV of 10 meq/kg oil, and with concentrations of volatiles below the odor threshold in oil for five of the six studied compounds. These results show the emulsifying potential of potato peptides and hydrolysate for use in microencapsulation of hydrophobic bioactive ingredients such as fish oil.
AB - The aim of this study was to investigate the potential of potato proteins and peptides as emulsifiers in the microencapsulation of fish oil by spray-drying. Microcapsules were produced using a potato protein extract, and fractions enriched in patatin and protease inhibitors. Furthermore, bioinformatically predicted emulsifier peptides from abundant potato proteins and a hydrolysate, obtained through targeted proteolysis of the extract, were investigated. During 28 days of storage at 25 °C, peptides and the hydrolysate exhibited better emulsifying properties and higher encapsulation efficiencies compared to native proteins and sodium caseinate. Significant differences (p < 0.05) were observed in the peroxide value (PV) and secondary volatile oxidation products between the microcapsules produced with peptides and native proteins. Microcapsules produced with peptides and hydrolysate showed the highest oxidative stability, not exceeding a PV of 10 meq/kg oil, and with concentrations of volatiles below the odor threshold in oil for five of the six studied compounds. These results show the emulsifying potential of potato peptides and hydrolysate for use in microencapsulation of hydrophobic bioactive ingredients such as fish oil.
KW - Fish oil
KW - Lipid oxidation
KW - Microencapsulation
KW - Emulsifiers
KW - Bioinformatics
KW - Potato proteins
KW - Hydrolysates
KW - Spray-drying
U2 - 10.1016/j.focha.2023.100441
DO - 10.1016/j.focha.2023.100441
M3 - Journal article
SN - 2772-753x
VL - 3
JO - Food Chemistry Advances
JF - Food Chemistry Advances
M1 - 100441
ER -