Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions
Metadatos
Mostrar el registro completo del ítemAutor
Ospina Quiroga, Jeimmy Lizeth; García Moreno, Pedro Jesús; Guadix Escobar, Antonio María; Guadix Escobar, Emilia María; Almecija Rodríguez, María Carmen; Pérez Gálvez, Antonio RaúlEditorial
MDPI
Materia
Protein hydrolysates Antioxidant DPPH scavenging activity Iron (II)-chelating activity O/W emulsion Physical stability Lipid oxidation
Fecha
2022-08-19Referencia bibliográfica
Ospina-Quiroga, J.L... [et al.]. Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions. Antioxidants 2022, 11, 1612. [https://doi.org/10.3390/antiox11081612]
Patrocinador
Regional Ministry of Economic Transformation, Industry, Knowledge, and Universities of Andalusia (Spain) PY20_00021; Colombian Ministry of Science, Technology and InnovationResumen
In this work, we evaluated the physical and oxidative stabilities of 5% w/w fish oil-in-water emulsions stabilized with 1%wt Tween20 and containing 2 mg/mL of protein hydrolysates from olive seed (OSM-H), sunflower (SFSM-H), rapeseed (RSM-H) and lupin (LUM-H) meals. To this end, the plant-based substrates were hydrolyzed at a 20% degree of hydrolysis (DH) employing a mixture 1:1 of subtilisin: trypsin. The hydrolysates were characterized in terms of molecular weight profile and in vitro antioxidant activities (i.e., DPPH scavenging and ferrous ion chelation). After incorporation of the plant protein hydrolysates as water-soluble antioxidants in the emulsions, a 14-day storage study was conducted to evaluate both the physical (i.e., zeta-potential, droplet size and emulsion stability index) and oxidative (e.g., peroxide and anisidine value) stabilities. The highest in vitro DPPH scavenging and iron (II)-chelating activities were exhibited by SFSM-H (IC50 = 0.05 +/- 0.01 mg/mL) and RSM-H (IC50 = 0.41 +/- 0.06 mg/mL). All the emulsions were physically stable within the storage period, with zeta-potential values below -35 mV and an average mean diameter D[4,3] of 0.411 +/- 0.010 mu m. Although LUM-H did not prevent lipid oxidation in emulsions, OSM-H and SFSM-H exhibited a remarkable ability to retard the formation of primary and secondary lipid oxidation products during storage when compared with the control emulsion without antioxidants. Overall, our findings show that plant-based enzymatic hydrolysates are an interesting alternative to be employed as natural antioxidants to retard lipid oxidation in food emulsions.