title: Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil.
abstract: The objectives of this research were to produce whey protein concentrate (WPC) multiple nanoemulsion (MNE) and to study how whey protein concentration level and antioxidant type affected the physicochemical properties and oxidative stability of fish oil in MNE. The morphological and physicochemical characteristics of MNE were investigated by using transmission electron microscopy and particle size analyzer, respectively. The oxidative stability of fish oil in MNEs was assessed by measuring peroxide value (PV), p-anisidine value, and volatile compounds. The spherical forms of emulsions with size ranging from 190 to 210 nm were observed indicating the successful production of MNE. Compared with free fish oil, fish oil in MNE exhibited lower PV, p-anisidine value, and formation of maker of oxidation of fish oil indicating the oxidative stability of fish oil in MNE was enhanced. PV, p-anisidine value, and makers of oxidation of fish oil were decreased with increased WPC concentration level. The combined use of Vitamin C and E in MNE resulted in a reduction in PV and p-anisidine value, and development of maker of oxidation. In conclusion, WPC concentration level and antioxidant type are key factors affecting the droplet size of MNE and oxidative stability of fish oil.
authors.affiliation: Dept. of Animal Bioscience (Inst. of Agriculture and Life Science), Gyeongsang Natl. Univ., Jinju, 660-701, Korea.
authors.forename: Jae-Young
authors.initials: JY
authors.lastname: Hwang
authors.affiliation: Div. of Applied Life Science (BK21 Plus Program), Gyeongsang Natl. Univ., Jinju, 660-701, Korea.
authors.forename: Ho-Kyung
authors.initials: HK
authors.lastname: Ha
authors.affiliation: Dept. of Food and Nutrition, Daegu Univ., Gyeongsan, 712-714, Korea.
authors.forename: Mee-Ryung
authors.initials: MR
authors.lastname: Lee
authors.affiliation: Div. of Applied Life Science (BK21 Plus Program), Gyeongsang Natl. Univ., Jinju, 660-701, Korea.
authors.forename: Jin Wook
authors.initials: JW
authors.lastname: Kim
authors.affiliation: Dept. of Food Science & Technology (Inst. of Agriculture and Life Science), Gyeongsang Natl. Univ., Jinju, 660-701, Korea.
authors.forename: Hyun-Jin
authors.initials: HJ
authors.lastname: Kim
authors.affiliation: Div. of Applied Life Science (BK21 Plus Program), Gyeongsang Natl. Univ., Jinju, 660-701, Korea.
authors.forename: Won-Jae
authors.initials: WJ
authors.lastname: Lee
mesh_terms: D000814:Aniline Compounds / Q000737:chemistry; D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D001205:Ascorbic Acid / Q000737:chemistry; D004042:Dietary Fats, Unsaturated; D004655:Emulsions / Q000737:chemistry*; D005395:Fish Oils / Q000737:chemistry*; D005524:Food Technology / Q000379:methods*; D036103:Nanotechnology / Q000379:methods; D009821:Oils / Q000737:chemistry; D009822:Oils, Volatile / Q000737:chemistry; D010084:Oxidation-Reduction; D010100:Oxygen / Q000737:chemistry; D010316:Particle Size; D010545:Peroxides / Q000737:chemistry; D014867:Water / Q000737:chemistry; D000067816:Whey Proteins / Q000032:analysis* / Q000737:chemistry
chemical_list: D000814:Aniline Compounds; D000975:Antioxidants; D004042:Dietary Fats, Unsaturated; D004655:Emulsions; D005395:Fish Oils; D009821:Oils; D009822:Oils, Volatile; D010545:Peroxides; D000067816:Whey Proteins; D014867:Water; C013813:4-anisidine; D001205:Ascorbic Acid; D010100:Oxygen
keywords: antioxidant fish oil; multiple nanoemulsion; oxidative stability; whey protein concentrate