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 journalJournal articleResearchpeer-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 languageEnglish
JournalFood Chemistry
Volume237
Pages (from-to)1048-1057
Number of pages10
ISSN0308-8146
DOIs
Publication statusPublished - 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

Fingerprint

Dive into the research topics of 'Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe'. Together they form a unique fingerprint.

Cite this