Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe

Sakhi Ghelichi; Ann-Dorit Moltke Sørensen; Pedro Jesús García Moreno; Mona Hajfathalian; Charlotte Jacobsen

doi:10.1016/j.foodchem.2017.06.048

Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe

Sakhi Ghelichi, Ann-Dorit Moltke Sørensen, Pedro Jesús García Moreno, Mona Hajfathalian, Charlotte Jacobsen

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

Physical and oxidative stability of 5% (by weight) cod liver oil-in-water emulsions fortified with common carp (C. carpio) roe protein hydrolysate (CRPH) were examined. CRPH was obtained by enzymatic hydrolysis of discarded roe by using Alcalase 2.4 L for 30, 60, 90, and 120 min to yield different degrees of hydrolysis (DH). All the hydrolysates showed in vitro antioxidant activity in terms of radical scavenging and chelating properties. CRPH-containing emulsions had significantly smaller droplets than control (p

Original language	English
Journal	Food Chemistry
Volume	237
Pages (from-to)	1048-1057
Number of pages	10
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2017.06.048
Publication status	Published - 2017

Keywords

Chemical Reactions
Chemical Operations
Chemical Products Generally
Organic Compounds
Common carp roe
Fish-oil-in-water emulsion
Oxidative stability
Physical stability
Protein hydrolysate
Biomarkers
Emulsification
Emulsions
Fatty acids
Fish
Free radicals
Hydrolysis
Oxidation resistance
Polyunsaturated fatty acids
Proteins
Stability
Unsaturated fatty acids
Common carp
Fish oil
Enzymatic hydrolysis

Access to Document

10.1016/j.foodchem.2017.06.048

OpenUrl availability

Full text

Cite this

@article{3ddc43b8f61c4bbf8b3eda7f904131a3,

title = "Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe",

abstract = "Physical and oxidative stability of 5\% (by weight) cod liver oil-in-water emulsions fortified with common carp (C. carpio) roe protein hydrolysate (CRPH) were examined. CRPH was obtained by enzymatic hydrolysis of discarded roe by using Alcalase 2.4 L for 30, 60, 90, and 120 min to yield different degrees of hydrolysis (DH). All the hydrolysates showed in vitro antioxidant activity in terms of radical scavenging and chelating properties. CRPH-containing emulsions had significantly smaller droplets than control (p ",

keywords = "Chemical Reactions, Chemical Operations, Chemical Products Generally, Organic Compounds, Common carp roe, Fish-oil-in-water emulsion, Oxidative stability, Physical stability, Protein hydrolysate, Biomarkers, Emulsification, Emulsions, Fatty acids, Fish, Free radicals, Hydrolysis, Oxidation resistance, Polyunsaturated fatty acids, Proteins, Stability, Unsaturated fatty acids, Common carp, Fish oil, Enzymatic hydrolysis",

author = "Sakhi Ghelichi and S{\o}rensen, \{Ann-Dorit Moltke\} and \{Garc{\'i}a Moreno\}, \{Pedro Jes{\'u}s\} and Mona Hajfathalian and Charlotte Jacobsen",

year = "2017",

doi = "10.1016/j.foodchem.2017.06.048",

language = "English",

volume = "237",

pages = "1048--1057",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

TY - JOUR

T1 - Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe

AU - Ghelichi, Sakhi

AU - Sørensen, Ann-Dorit Moltke

AU - García Moreno, Pedro Jesús

AU - Hajfathalian, Mona

AU - Jacobsen, Charlotte

PY - 2017

Y1 - 2017

N2 - Physical and oxidative stability of 5% (by weight) cod liver oil-in-water emulsions fortified with common carp (C. carpio) roe protein hydrolysate (CRPH) were examined. CRPH was obtained by enzymatic hydrolysis of discarded roe by using Alcalase 2.4 L for 30, 60, 90, and 120 min to yield different degrees of hydrolysis (DH). All the hydrolysates showed in vitro antioxidant activity in terms of radical scavenging and chelating properties. CRPH-containing emulsions had significantly smaller droplets than control (p

AB - Physical and oxidative stability of 5% (by weight) cod liver oil-in-water emulsions fortified with common carp (C. carpio) roe protein hydrolysate (CRPH) were examined. CRPH was obtained by enzymatic hydrolysis of discarded roe by using Alcalase 2.4 L for 30, 60, 90, and 120 min to yield different degrees of hydrolysis (DH). All the hydrolysates showed in vitro antioxidant activity in terms of radical scavenging and chelating properties. CRPH-containing emulsions had significantly smaller droplets than control (p

KW - Chemical Reactions

KW - Chemical Operations

KW - Chemical Products Generally

KW - Organic Compounds

KW - Common carp roe

KW - Fish-oil-in-water emulsion

KW - Oxidative stability

KW - Physical stability

KW - Protein hydrolysate

KW - Biomarkers

KW - Emulsification

KW - Emulsions

KW - Fatty acids

KW - Fish

KW - Free radicals

KW - Hydrolysis

KW - Oxidation resistance

KW - Polyunsaturated fatty acids

KW - Proteins

KW - Stability

KW - Unsaturated fatty acids

KW - Common carp

KW - Fish oil

KW - Enzymatic hydrolysis

U2 - 10.1016/j.foodchem.2017.06.048

DO - 10.1016/j.foodchem.2017.06.048

M3 - Journal article

C2 - 28763949

SN - 0308-8146

VL - 237

SP - 1048

EP - 1057

JO - Food Chemistry

JF - Food Chemistry

ER -

Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe

Abstract

Keywords

Access to Document

OpenUrl availability

Fingerprint

Cite this