Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions.
Chelators are valuable ingredients used to improve the oxidative stability of food emulsions. Caseins and casein peptides have phosphoseryl residues capable of binding transition metals. Thus, the ability of enriched caseinophosphopeptides to inhibit lipid oxidation in corn oil-in-water emulsions was investigated. Enriched caseinophosphopeptides (25 microM) inhibited the formation of lipid oxidation at both pH 3.0 and 7.0 as determined by lipid hydroperoxides and hexanal. Calcium (0-100 mM) had no influence on the antioxidant activity of the enriched caseinophosphopeptides. Casein hydrolysates were more effective inhibitors of lipid oxidation than the enriched caseinophosphopeptides at equal phosphorus content. Thus, antioxidant properties might not be uniquely attributed to chelating metals by phosphoseryl residues but also by scavenging free radicals. Overall, the observed antioxidant activity of casein hydrolysates means they could be utilized to decrease oxidative rancidity in foods.
Díaz
Mariana
M
Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, Massachusetts 01003, USA.
Dunn
Christopher M
CM
McClements
D Julian
DJ
Decker
Eric A
EA
D000447:Aldehydes / Q000737:chemistry; D000975:Antioxidants / Q000494:pharmacology*; D002118:Calcium / Q000494:pharmacology; D002364:Caseins / Q000494:pharmacology*; D003314:Corn Oil; D004655:Emulsions; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation / Q000187:drug effects; D010446:Peptide Fragments / Q000494:pharmacology*; D010748:Phosphopeptides / Q000494:pharmacology*; D014867:Water
D000447:Aldehydes; D000975:Antioxidants; D002364:Caseins; D004655:Emulsions; D010446:Peptide Fragments; D010748:Phosphopeptides; D014867:Water; D003314:Corn Oil; C010463:n-hexanal; D002118:Calcium