Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions
In this work, we evaluated the physical and oxidative stabilities of 5% <i>w/w</i> 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, t...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/11/8/1612 |
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| author | Jeimmy Lizeth Ospina-Quiroga Pedro J. García-Moreno Antonio Guadix Emilia M. Guadix María del Carmen Almécija-Rodríguez Raúl Pérez-Gálvez |
| author_facet | Jeimmy Lizeth Ospina-Quiroga Pedro J. García-Moreno Antonio Guadix Emilia M. Guadix María del Carmen Almécija-Rodríguez Raúl Pérez-Gálvez |
| author_sort | Jeimmy Lizeth Ospina-Quiroga |
| collection | DOAJ |
| description | In this work, we evaluated the physical and oxidative stabilities of 5% <i>w/w</i> 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., ζ-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 (IC<sub>50</sub> = 0.05 ± 0.01 mg/mL) and RSM–H (IC<sub>50</sub> = 0.41 ± 0.06 mg/mL). All the emulsions were physically stable within the storage period, with ζ-potential values below −35 mV and an average mean diameter D[4,3] of 0.411 ± 0.010 μm. 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. |
| first_indexed | 2024-03-09T04:45:09Z |
| format | Article |
| id | doaj.art-96fd690ad008470cbfa88eac070f964e |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T04:45:09Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-96fd690ad008470cbfa88eac070f964e2023-12-03T13:16:15ZengMDPI AGAntioxidants2076-39212022-08-01118161210.3390/antiox11081612Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water EmulsionsJeimmy Lizeth Ospina-Quiroga0Pedro J. García-Moreno1Antonio Guadix2Emilia M. Guadix3María del Carmen Almécija-Rodríguez4Raúl Pérez-Gálvez5Department of Chemical Engineering, University of Granada, 18071 Granada, SpainDepartment of Chemical Engineering, University of Granada, 18071 Granada, SpainDepartment of Chemical Engineering, University of Granada, 18071 Granada, SpainDepartment of Chemical Engineering, University of Granada, 18071 Granada, SpainDepartment of Chemical Engineering, University of Granada, 18071 Granada, SpainDepartment of Chemical Engineering, University of Granada, 18071 Granada, SpainIn this work, we evaluated the physical and oxidative stabilities of 5% <i>w/w</i> 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., ζ-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 (IC<sub>50</sub> = 0.05 ± 0.01 mg/mL) and RSM–H (IC<sub>50</sub> = 0.41 ± 0.06 mg/mL). All the emulsions were physically stable within the storage period, with ζ-potential values below −35 mV and an average mean diameter D[4,3] of 0.411 ± 0.010 μm. 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.https://www.mdpi.com/2076-3921/11/8/1612protein hydrolysatesantioxidantDPPH scavenging activityiron (II)-chelating activityO/W emulsionphysical stability |
| spellingShingle | Jeimmy Lizeth Ospina-Quiroga Pedro J. García-Moreno Antonio Guadix Emilia M. Guadix María del Carmen Almécija-Rodríguez Raúl Pérez-Gálvez Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions Antioxidants protein hydrolysates antioxidant DPPH scavenging activity iron (II)-chelating activity O/W emulsion physical stability |
| title | Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions |
| title_full | Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions |
| title_fullStr | Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions |
| title_full_unstemmed | Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions |
| title_short | Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions |
| title_sort | evaluation of plant protein hydrolysates as natural antioxidants in fish oil in water emulsions |
| topic | protein hydrolysates antioxidant DPPH scavenging activity iron (II)-chelating activity O/W emulsion physical stability |
| url | https://www.mdpi.com/2076-3921/11/8/1612 |
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