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Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil-in-water emulsions.
Ospina-Quiroga, Jeimmy Lizeth; Coronas-Lozano, Cristina; García-Moreno, Pedro Jesús; Guadix, Emilia María; Almécija-Rodríguez, María Del Carmen; Pérez-Gálvez, Raúl.
Afiliação
  • Ospina-Quiroga JL; Department of Chemical Engineering, University of Granada, Granada, Spain.
  • Coronas-Lozano C; Department of Chemical Engineering, University of Granada, Granada, Spain.
  • García-Moreno PJ; Department of Chemical Engineering, University of Granada, Granada, Spain.
  • Guadix EM; Department of Chemical Engineering, University of Granada, Granada, Spain.
  • Almécija-Rodríguez MDC; Department of Chemical Engineering, University of Granada, Granada, Spain.
  • Pérez-Gálvez R; Department of Chemical Engineering, University of Granada, Granada, Spain.
J Sci Food Agric ; 104(9): 5541-5552, 2024 Jul.
Article em En | MEDLINE | ID: mdl-38362946
ABSTRACT

BACKGROUND:

Olive and sunflower seeds are by-products generated in large amounts by the plant oil industry. The technological and biological properties of plant-based substrates, especially protein hydrolysates, have increased their use as functional ingredients for food matrices. The present study evaluates the physical and oxidative stabilities of 50 g kg-1 fish oil-in-water emulsions where protein hydrolysates from olive and sunflower seeds were incorporated at 20 g kg-1 protein as natural emulsifiers. The goal was to investigate the effect of protein source (i.e. olive and sunflower seeds), enzyme (i.e. subtilisin and trypsin) and degree of hydrolysis (5%, 8% and 11%) on the ability of the hydrolysate to stabilize the emulsion and retard lipid oxidation over a 7-day storage period.

RESULTS:

The plant protein hydrolysates displayed different emulsifying and antioxidant capacities when incorporated into the fish oil-in-water emulsions. The hydrolysates with degrees of hydrolysis (DH) of 5%, especially those from sunflower seed meal, provided higher physical stability, regardless of the enzymatic treatment. For example, the average D [2, 3] values for the emulsions containing sunflower subtilisin hydrolysates at DH 5% only slightly increased from 1.21 ± 0.02 µm (day 0) to 2.01 ± 0.04 µm (day 7). Moreover, the emulsions stabilized with sunflower or olive seed hydrolysates at DH 5% were stable against lipid oxidation throughout the storage experiment, with no significant variation in the oxidation indices between days 0 and 4.

CONCLUSION:

The results of the present study support the use of sunflower seed hydrolysates at DH 5% as natural emulsifiers for fish oil-in-water emulsions, providing both physical and chemical stability against lipid oxidation. © 2024 Society of Chemical Industry.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Oxirredução / Proteínas de Plantas / Hidrolisados de Proteína / Sementes / Óleos de Peixe / Olea / Emulsões / Helianthus Idioma: En Revista: J Sci Food Agric Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Espanha

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Oxirredução / Proteínas de Plantas / Hidrolisados de Proteína / Sementes / Óleos de Peixe / Olea / Emulsões / Helianthus Idioma: En Revista: J Sci Food Agric Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Espanha