TY - JOUR
T1 - Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions
AU - Padial-Domínguez, Marta
AU - Espejo-Carpio, F. Javier
AU - García Moreno, Pedro Jesús
AU - Jacobsen, Charlotte
AU - Guadix, Emilia M.
PY - 2020
Y1 - 2020
N2 - 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.
AB - 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.
U2 - 10.1016/j.foodchem.2020.127148
DO - 10.1016/j.foodchem.2020.127148
M3 - Journal article
C2 - 32485647
SN - 0308-8146
VL - 329
JO - Food Chemistry
JF - Food Chemistry
M1 - 127148
ER -