Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates

Food Chemistry

Volumn 203, Issue , 2016, Pages 124-135

  García Moreno, Pedro J ^a,b   Guadix, Antonio ^a   Guadix, Emilia M ^a   Jacobsen, Charlotte ^b  

^a UNIVERSITY OF GRANADA   (Spain)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Fish protein hydrolysates; Oil in water emulsions; Omega 3; Oxidative stability; Physical stability

Indexed keywords

EMULSIFICATION; EMULSIONS; FISH; HYDROLYSIS; OXIDATION RESISTANCE; STABILITY;

FISH PROTEIN HYDROLYSATE; OIL-IN-WATER EMULSIONS; OMEGA-3; OXIDATIVE STABILITY; PHYSICAL STABILITY;

PROTEINS;

ALANINE; APROTININ; ARGININE; CYANOCOBALAMIN; CYSTINE; FISH PROTEIN; GLYCINE; HISTIDINE; INSULIN; LEUCINE; LYSINE; METHIONE; MUSCLE PROTEIN; PROLINE; RIBONUCLEASE; SERINE; SUBTILISIN; THREONINE; TOCOPHEROL; TYROSINE; UNCLASSIFIED DRUG; VALINE; WATER OIL CREAM; 1-PENTEN-3-OL; ANTIOXIDANT; EDIBLE OIL; EMULSIFYING AGENT; EMULSION; FISH OIL; PENTANOL; PROTEIN HYDROLYSATE; WATER;

AMINO ACID COMPOSITION; ARTICLE; DPPH RADICAL SCAVENGING ASSAY; HYDROLYSIS; LIPID OXIDATION; MOLECULAR WEIGHT; PROTEIN STABILITY; SARDINA PILCHARDUS; SARDINE; SCYLIORHINUS CANICULA; VISCOSITY; ZETA POTENTIAL; ANIMAL; CHEMISTRY; EMULSION; FISH; FOOD QUALITY; OXIDATION REDUCTION REACTION;

ANIMALS; ANTIOXIDANTS; DIETARY FATS, UNSATURATED; EMULSIFYING AGENTS; EMULSIONS; FISH OILS; FISHES; FOOD QUALITY; HYDROLYSIS; MUSCLE PROTEINS; OXIDATION-REDUCTION; PENTANOLS; PROTEIN HYDROLYSATES; SUBTILISINS; WATER;

EID: 84957950425     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.073     Document Type: Article

References (42)

1. R. Adjonu, G. Doran, P. Torley, and S. Agboola Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities Journal of Food Engineering 122 2014 15 27
2. AOCS AOCS Official method Ce 8-89. Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC 1998 AOCS Press Champaign
3. O. Benjamin, P. Silcock, J. Beauchamp, A. Buettner, and D.W. Everett Emulsifying properties of legume proteins compared to β-lactoglobulin and tween 20 and the volatile release from oil-in-water emulsions Journal of Food Science 79 2014 E2014 E2022
4. C.C. Berton-Carabin, M. Ropers, and C. Genot Lipid oxidation in oil-in-water emulsions: Involvement of the interfacial layer Comprehensive Reviews in Food Science and Food Safety 13 2014 945 977
5. A.P. Bimbo Sources of omega 3 fatty acids C. Jacobsen, N.S. Nielsen, A.F. Horn, A.D.M. Sørensen, Food enrichment with omega-3 fatty acids 2013 Woodhead Publishing Limited Cambridge 27 107
6. E.G. Bligh, and W.J. Dyer A rapid method for total lipid extraction and purification Canadian Journal of Biochemistry and Physiology 37 1959 911 917
7. J.T. Brenna, N. Salem Jr., A.J. Sinclair, and S.C. Cunnane α-Linolenic acid supplementation and conversion to n-3 long-chain polyunsaturated fatty acids in humans Prostaglandins Leukotrienes and Essential Fatty Acids 80 2009 85 91
8. M. Chalamaiah, B. Dinesh Kumar, R. Hemalatha, and T. Jyothirmayi Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review Food Chemistry 135 2012 3020 3038
9. H.M. Chen, K. Muramoto, F. Yamaguchi, K. Fujimoto, and K. Nokihara Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of soybean protein Journal of Agricultural and Food Chemistry 46 1998 49 53
10. T.C. Dinis, V.M. Maderia, and L.M. Almeida Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers Archives of Biochemistry and Biophysics 315 1994 161 169
11. R.J. Elias, S.S. Kellerby, and E.A. Decker Antioxidant activity of proteins and peptides Critical Reviews in Food Science and Nutrition 48 2008 430 441
12. S.K.H. Farvin, L.L. Andersen, H.H. Nielsen, C. Jacobsen, G. Jakobsen, I. Johansson, and F. Jessen Antioxidant activity of cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion Food Chemistry 149 2014 326 334
13. P.J. García-Moreno, I. Batista, C. Pires, N.M. Bandarra, F.J. Espejo-Carpio, A. Guadix, and E.M. Guadix Antioxidant activity of protein hydrolysates obtained from discarded mediterranean fish species Food Research International 65 2014 469 476
14. P.J. García-Moreno, A.F. Horn, and C. Jacobsen Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions Journal of Agricultural and Food Chemistry 62 2014 1142 1152
15. P.J. García-Moreno, R. Pérez-Gálvez, R. Morales-Medina, A. Guadix, and E.M. Guadix Discarded species in the west mediterranean sea as sources of omega-3 PUFA European Journal of Lipid Science and Technology 115 2013 982 989
16. G.A. Gbogouri, M. Linder, J. Fanni, and M. Parmentier Influence of hydrolysis degree on the functional properties of salmon byproduct hydrolysates Journal of Food Science 69 2004 615 622
17. C. Genot, T.H. Kabri, and A. Meynier Stabilization of omega-3 oils and enriched foods using emulsifiers C. Jacobsen, N.S. Nielsen, A.F. Horn, A.D.M. Sørensen, Food enrichment with omega-3 fatty acids 2013 Woodhead Publishing Limited Cambridge 150 193
18. A.F. Horn, N.S. Nielsen, L.S. Jensen, A. Horsewell, and C. Jacobsen The choice of homogenisation equipment affects lipid oxidation in emulsions Food Chemistry 134 2012 803 810
19. I.J. Joye, and D.J. McClements Emulsifying and emulsion-stabilizing properties of gluten hydrolysates Journal of Agricultural and Food Chemistry 62 2014 2623 2630
20. V. Klompong, S. Benjakul, D. Kantachote, and F. Shahidi Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type Food Chemistry 102 2007 1317 1327
21. H.G. Kristinsson, and B.A. Rasco Biochemical and functional properties of atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases Journal of Agricultural and Food Chemistry 48 2000 657 666
22. R.S.H. Lam, and M.T. Nickerson Food proteins: A review on their emulsifying properties using a structure-function approach Food Chemistry 141 2013 975 984
23. D. Laroque, A. Chabeaud, and F. Guérard Antioxidant capacity of marine protein hydrolysates J.P. Bergé, Added value to fisheries waste 2008 Transworld Research Network Kerala 147 161
24. M.B. Let, C. Jacobsen, and A.S. Meyer Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil Journal of Agriculture and Food Chemistry 55 2007 7802 7809
25. L. Lethuaut, F. Métro, and C. Genot Effect of droplet size on lipid oxidation rates of oil-in-water emulsions stabilized by protein Journal of the American Oil Chemists' Society 79 2002 425 430
26. D.J. McClements Food emulsions - Principles, practices, and techniques 2005 CRC Press Boca Raton
27. D.J. McClements, and E.A. Decker Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems Journal of Food Science 65 2000 1270 1282
28. R. Morales-Medina, F. Tamm, A. Guadix, E.M. Guadix, and S. Drusch Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying Food Chemistry 194 2016 1208 1216
29. M. Oyaizu Studies on products of browning reactions: Antioxidative activities of browning products of browning reaction prepared from glucosamine Japanese Journal of Nutrition 44 1986 307 315
30. S. Petursson, E.A. Decker, and D.J. McClements Stabilization of oil-in-water emulsions by cod protein extracts Journal of Agricultural and Food Chemistry 52 2004 3996 4001
31. V. Rahali, J.M. Chobert, T. Haertle, and J. Gueguen Emulsification of chemical and enzymatic hydrolysates of β-lactoglobulin: Characterization of the peptides adsorbed at the interface Nahrung 44 2000 89 95
32. D. Ries, A. Ye, D. Haisman, and H. Singh Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions International Dairy Journal 20 2010 72 78
33. A.G.P. Samaranayaka, and E.C.Y. Li-Chan Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications Journal of Functional Foods 3 2011 229 254
34. F. Shahidi Omega-3 fatty acids and marine oils in cardiovascular and general health: A critical overview of controversies and realities Journal of Functional Foods 19 2015 797 800
35. N.C. Shantha, and E.A. Decker Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids Journal of AOAC International 77 1994 421 424
36. K. Shimada, K. Fujikawa, K. Yahara, and T. Nakamura Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion Journal of Agriculture and Food Chemistry 40 1992 945 948
37. A. Taheri, K.H.S. Farvin, C. Jacobsen, and C.P. Baron Antioxidant activities and functional properties of protein and peptide fractions isolated from salted herring brine Food Chemistry 142 2014 318 326
38. A.R. Taherian, M. Britten, H. Sabik, and P. Fustier Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion Food Hydrocolloids 25 2011 868 878
39. F. Tamm, K. Gies, S. Diekmann, Y. Serfert, T. Strunskus, A. Brodkorb, and S. Drusch Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids European Journal of Lipid Science and Technology 117 2015 1960 1970
40. H. Wang, X.D. Gao, G.C. Zhou, L. Cai, and W.B. Yao In vitro and in vivo antioxidant activity of aqueous extract from Choerospondias axillaris fruit Food Chemistry 106 2008 888 895
41. J.H. Yi, Z.B. Zhu, D.J. McClements, and E.A. Decker Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions Journal of Agriculture and Food Chemistry 62 2014 2104 2111
42. H. Yin, Y. Wan, J. Pu, P.J. Bechtel, and S. Sathivel Functional properties of protein fractions of channel catfish (Ictalurus punctatus) and their effects in an emulsion system Journal of Food Science 76 2011 E283 E290