期刊
ANTIOXIDANTS
卷 12, 期 3, 页码 -出版社
MDPI
DOI: 10.3390/antiox12030762
关键词
double emulsions; omega-3 polyunsaturated fatty acids; protein hydrolysate; lipid oxidation; food enrichment
This work investigated the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions using whey protein hydrolysate as a hydrophilic emulsifier. The results showed that a 20 wt.% fish oil-in-water emulsion had good physical stability at low temperature but underwent severe physical destabilization at high temperature. The oxidative stability experiment indicated that the fish oil-in-water emulsion had faster oxidation reaction at high temperature. In contrast, the double emulsions with the addition of olive oil exhibited good physical and oxidative stability under all conditions.
This work studied the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions (O-1/W/O-2), where whey protein hydrolysate was used as a hydrophilic emulsifier. A 20 wt.% fish oil-in-water emulsion, stabilized with whey protein hydrolysate (oil: protein ratio of 5:2 w/w) and with a zeta potential of similar to-40 mV, only slightly increased its D-4,D-3 value during storage at 8 degrees C for seven days (from 0.725 to 0.897 mu m), although it showed severe physical destabilization when stored at 25 degrees C for seven days (D-4,D-3 value increased from 0.706 to 9.035 mu m). The oxidative stability of the 20 wt.% fish oil-in-water emulsion decreased when the storage temperature increased (25 vs. 8 degrees C) as indicated by peroxide and p-anisidine values, both in the presence or not of prooxidants (Fe2+). Confocal microscopy images confirmed the formation of 20 wt.% fish oil-in-water-in-olive oil (ratio 25:75 w/w) using Polyglycerol polyricinoleate (PGPR, 4 wt.%). Double emulsions were fairly physically stable for 7 days (both at 25 and 8 degrees C) (Turbiscan stability index, TSI < 4). Moreover, double emulsions had low peroxide (< 7 meq O-2/kg oil) and p-anisidine (< 7) values that did not increase during storage independently of the storage temperature (8 or 25 degrees C) and the presence or not of prooxidants (Fe2+), which denotes oxidative stability.
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