Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions

Marta Padial-Domínguez, F. Javier Espejo-Carpio*, Pedro Jesús García Moreno, Charlotte Jacobsen, Emilia M. Guadix

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The performance of a whey protein hydrolysate (WPH) for producing physically and chemically stable omega-3 emulsions was compared to hydrolysates obtained from other sustainable protein sources such as soy (SPH) and blue whiting (BPH). The oxidative stability of hydrolysate-stabilized emulsions was greatly influenced by their physical stability. Emulsion stabilized with BPH suffered a constant increase in droplet size and BPH was not able to prevent omega-3 oxidation, showing high concentration of volatiles. The peroxide value of SPH emulsion increased after the first day of storage, but it had a lower concentration of volatiles. In contrast, WPH-stabilized emulsion, which did not had any change in droplet size during storage, showed the highest oxidative stability. Therefore, our results confirmed that WPH is an interesting option for physical and oxidative stabilization of omega-3 emulsions, while SPH could be used in emulsions with shorter storage time such as pre-emulsions for microencapsulation of omega-3 oils.
Original languageEnglish
Article number127148
JournalFood Chemistry
Volume329
Number of pages8
ISSN0308-8146
DOIs
Publication statusPublished - 2020

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