Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System

Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System

In this study, a typical tea polyphenol epicatechin (EC) was investigated for its impact on the oxidative stability of whey protein isolate (WPI) in a fish oil-fortified emulsion. The oil-in-water emulsion system consisted of fish oil (1%, <i>w</i>/<i>w</i>), WPI (6 mg/mL), a...

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Bibliographic Details
Main Authors: Zhenghao Lian, Jiahui Han, Yue Cao, Wenhua Yao, Xiaoying Niu, Mingfeng Xu, Jun Xu, Qin Zhu
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
lipid oxidation
protein lipoxidation
epicatechin
whey protein isolate
Online Access:https://www.mdpi.com/2304-8158/12/7/1559

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https://www.mdpi.com/2304-8158/12/7/1559

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