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
Metadatos
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Padial Domínguez, Marta; García Moreno, Pedro Jesús; González-Beneded, Rubén; Guadix Escobar, Antonio María; Guadix Escobar, Emilia MaríaEditorial
MDPI
Materia
Double emulsions Omega-3 polyunsaturated fatty acids Protein hydrolysates Lipid oxidation
Fecha
2023-03-21Referencia bibliográfica
Padial-Domínguez, M.; García-Moreno, P.J.; González-Beneded, R.; Guadix, A.; Guadix, E.M. 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. Antioxidants 2023, 12, 762. [https://doi.org/10.3390/antiox12030762]
Patrocinador
the I+D+i projects CTQ2017-87076-R and PID2020-114137RBI00 funded by MCIN/AEI/10.13039/501100011033Resumen
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.