Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways
The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher brownin...
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| Format: | Article |
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MDPI AG
2022-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/13/1848 |
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| author | Meng Li Jinzhe Li Yuxuan Huang Munkh-Amgalan Gantumur Akhunzada Bilawal Abdul Qayum Zhanmei Jiang |
| author_facet | Meng Li Jinzhe Li Yuxuan Huang Munkh-Amgalan Gantumur Akhunzada Bilawal Abdul Qayum Zhanmei Jiang |
| author_sort | Meng Li |
| collection | DOAJ |
| description | The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher browning intensity and DPPH radical scavenging ability in comparison with GPP-B. Moreover, the CLA emulsion formed by GPP-A exhibited a lower creaming index, average particle size, primary and secondary oxidative products, in comparison with GPP-B-loaded emulsion. However, the GPP-A-loaded emulsion showed a higher absolute potential and fraction of interfacial adsorption than that of the CLA emulsion formed by GPP-B. Therefore, the CLA emulsion formed by GPP-A exhibited stronger stabilities in comparison with the GPP-B-loaded emulsion. These results suggested that GPP-A showed an emulsification-based delivery system for embedding CLA to avoid the loss of biological activities. Additionally, the development of CLA emulsions could exert its physiological functions and prevent its oxidation. |
| first_indexed | 2024-03-09T21:54:47Z |
| format | Article |
| id | doaj.art-5e7ee8ac0bd74da3a4ea41d1252bf252 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:54:47Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5e7ee8ac0bd74da3a4ea41d1252bf2522023-11-23T20:00:12ZengMDPI AGFoods2304-81582022-06-011113184810.3390/foods11131848Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two PathwaysMeng Li0Jinzhe Li1Yuxuan Huang2Munkh-Amgalan Gantumur3Akhunzada Bilawal4Abdul Qayum5Zhanmei Jiang6Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaThe objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher browning intensity and DPPH radical scavenging ability in comparison with GPP-B. Moreover, the CLA emulsion formed by GPP-A exhibited a lower creaming index, average particle size, primary and secondary oxidative products, in comparison with GPP-B-loaded emulsion. However, the GPP-A-loaded emulsion showed a higher absolute potential and fraction of interfacial adsorption than that of the CLA emulsion formed by GPP-B. Therefore, the CLA emulsion formed by GPP-A exhibited stronger stabilities in comparison with the GPP-B-loaded emulsion. These results suggested that GPP-A showed an emulsification-based delivery system for embedding CLA to avoid the loss of biological activities. Additionally, the development of CLA emulsions could exert its physiological functions and prevent its oxidation.https://www.mdpi.com/2304-8158/11/13/1848whey protein isolateconjugated linoleic acidemulsionglycosylated hydrolysatesoxidative stabilityphysical stability |
| spellingShingle | Meng Li Jinzhe Li Yuxuan Huang Munkh-Amgalan Gantumur Akhunzada Bilawal Abdul Qayum Zhanmei Jiang Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways Foods whey protein isolate conjugated linoleic acid emulsion glycosylated hydrolysates oxidative stability physical stability |
| title | Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways |
| title_full | Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways |
| title_fullStr | Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways |
| title_full_unstemmed | Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways |
| title_short | Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways |
| title_sort | comparison of oxidative and physical stabilities of conjugated linoleic acid emulsions stabilized by glycosylated whey protein hydrolysates via two pathways |
| topic | whey protein isolate conjugated linoleic acid emulsion glycosylated hydrolysates oxidative stability physical stability |
| url | https://www.mdpi.com/2304-8158/11/13/1848 |
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