Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

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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Bibliographic Details
Main Authors: Jeimmy Lizeth Ospina-Quiroga, Pedro J. García-Moreno, Antonio Guadix, Emilia M. Guadix, María del Carmen Almécija-Rodríguez, Raúl Pérez-Gálvez
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Antioxidants
Subjects:
protein hydrolysates
antioxidant
DPPH scavenging activity
iron (II)-chelating activity
O/W emulsion
physical stability
Online Access:https://www.mdpi.com/2076-3921/11/8/1612

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