title: Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates.
abstract: The emulsifying and antioxidant properties of fish protein hydrolysates (FPH) for the physical and oxidative stabilization of 5% (by weight) fish oil-in-water emulsions were investigated. Muscle proteins from sardine (Sardina pilchardus) and small-spotted catshark (Scyliorhinus canicula) were hydrolyzed to degrees of hydrolysis (DH) of 3-4-5-6% with subtilisin. Sardine hydrolysates with low DH, 3% and 4%, presented the most effective peptides to physically stabilize emulsions with smaller droplet size. This implied more protein adsorbed at the interface to act as physical barrier against prooxidants. This fact might also be responsible for the higher oxidative stability of these emulsions, as shown by their lowest peroxide value and concentration of volatiles such as 1-penten-3-one and 1-penten-3-ol. Among the hydrolysates prepared from small-spotted catshark only the hydrolysate with DH 3% yielded a physically stable emulsion with low concentration of unsaturated aldehydes. These results show the potential of FPH as alternative protein emulsifiers for the production of oxidatively stable fish oil-in-water emulsions.
authors.affiliation: Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark. Electronic address: pejeg@food.dtu.dk.
authors.forename: Pedro J
authors.initials: PJ
authors.lastname: García-Moreno
authors.affiliation: Department of Chemical Engineering, University of Granada, 18071 Granada, Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: Guadix
authors.affiliation: Department of Chemical Engineering, University of Granada, 18071 Granada, Spain.
authors.forename: Emilia M
authors.initials: EM
authors.lastname: Guadix
authors.affiliation: Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
authors.forename: Charlotte
authors.initials: C
authors.lastname: Jacobsen
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D004042:Dietary Fats, Unsaturated / Q000032:analysis; D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions; D005395:Fish Oils / Q000737:chemistry*; D005399:Fishes; D063427:Food Quality; D006868:Hydrolysis; D009124:Muscle Proteins / Q000737:chemistry*; D010084:Oxidation-Reduction; D000439:Pentanols / Q000032:analysis; D011492:Protein Hydrolysates / Q000737:chemistry*; D013381:Subtilisins / Q000737:chemistry; D014867:Water / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004042:Dietary Fats, Unsaturated; D045703:Emulsifying Agents; D004655:Emulsions; D005395:Fish Oils; D009124:Muscle Proteins; D000439:Pentanols; D011492:Protein Hydrolysates; D014867:Water; C068720:1-penten-3-ol; D013381:Subtilisins
keywords: Fish protein hydrolysates; Oil-in-water emulsions; Omega-3; Oxidative stability; Physical stability