@misc{10481/81565,
year = {2023},
month = {3},
url = {https://hdl.handle.net/10481/81565},
abstract = {This work studied the physical and oxidative stabilities of fish oil-in-water-in-olive oil
double emulsions (O1/W/O2), where whey protein hydrolysate was used as a hydrophilic emulsifier.
A 20 wt.% fish oil-in-water emulsion, stabilized with whey protein hydrolysate (oil: protein ratio of
5:2 w/w) and with a zeta potential of ~�����40 mV, only slightly increased its D4,3 value during storage at
8  C for seven days (from 0.725 to 0.897  m), although it showed severe physical destabilization when
stored at 25  C for seven days (D4,3 value increased from 0.706 to 9.035  m). The oxidative stability
of the 20 wt.% fish oil-in-water emulsion decreased when the storage temperature increased (25 vs.
8  C) as indicated by peroxide and p-anisidine values, both in the presence or not of prooxidants
(Fe2+). Confocal microscopy images confirmed the formation of 20 wt.% fish oil-in-water-in-olive
oil (ratio 25:75 w/w) using Polyglycerol polyricinoleate (PGPR, 4 wt.%). Double emulsions were
fairly physically stable for 7 days (both at 25 and 8  C) (Turbiscan stability index, TSI < 4). Moreover,
double emulsions had low peroxide (<7 meq O2/kg oil) and p-anisidine (<7) values that did not
increase during storage independently of the storage temperature (8 or 25  C) and the presence or
not of prooxidants (Fe2+), which denotes oxidative stability.},
organization = {the I+D+i projects CTQ2017-87076-R and PID2020-114137RBI00
funded by MCIN/AEI/10.13039/501100011033},
publisher = {MDPI},
keywords = {Double emulsions},
keywords = {Omega-3 polyunsaturated fatty acids},
keywords = {Protein hydrolysates},
keywords = {Lipid oxidation},
title = {Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O1/W/O2) Stabilized with Whey Protein Hydrolysate},
doi = {10.3390/antiox12030762},
author = {Padial Domínguez, Marta and García Moreno, Pedro Jesús and González-Beneded, Rubén and Guadix Escobar, Antonio María and Guadix Escobar, Emilia María},
}