4.7 Article

Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

Betul Yesiltas et al.

Summary: In this study, a combination of quantitative proteomics and bioinformatic prediction was used to identify novel antioxidant peptides. A total of 35 peptides from different protein sources were investigated, and 11 peptides were selected based on their high antioxidant activity, metal chelation activity, suitable isoelectric point, and relative abundance in the parent proteins. The selected peptides exhibited good antioxidant properties in fish oil-in-water emulsions, reducing levels of hydroperoxides and volatile compounds during storage.

FOOD CHEMISTRY (2022)

Article Chemistry, Applied

The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

Pedro J. Garcia-Moreno et al.

Summary: The study explored how the composition of peptides at the emulsion interface affects the physical and oxidative stability of the emulsion. Peptides with α-helical conformation at the interface led to poor stability, while those with β-strand structure showed higher stability. Peptides with negative surface charge attracted cationic metal ions, decreasing oxidative stability, while peptides with positive charge repelled cationic metal ions, enhancing oxidative stability.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

Betul Yesiltas et al.

Summary: Enrichment of mayonnaise with delivery emulsions (DEs) containing 70% fish oil resulted in larger droplets and lower viscosity, while mayonnaises with DATEMs in DEs had higher zeta potential. Mayonnaise with DATEM C14 showed thicker interfacial layer and lower rancid odor intensity compared to other samples, benefiting from the antioxidant location at the interface.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

High stability of bilayer nano-emulsions fabricated by Tween 20 and specific interfacial peptides

Qiyue Zhao et al.

Summary: The study focused on synthesizing high-stability bilayer nano-emulsions using enzymatic hydrolysates, showing stability under various conditions; the addition of hydrolysates slowed down the increase in TBARS value in the emulsion; the bilayer structure of the nano-emulsion was characterized with atomic force microscopy and cryo-scanning electron microscopy, with identification of peptides containing hydrophobic and hydrophilic amino acids at the emulsion interface.

FOOD CHEMISTRY (2021)

Review Chemistry, Applied

Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review

Xingfa Ma et al.

Summary: This paper reviews methods to improve the stability of NaCas-stabilized emulsions against various compositional and environmental factors, such as high pressure homogenization for nanoscale particle sizes and addition of biopolymers for increased adsorbing layer thickness.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed Eucheuma denticulatum revealed by quantitative, subcellular protein profiling: A high potential source of functional food ingredients

Simon Gregersen et al.

Summary: The study investigated the protein-level effects of enzymatic extraction upstream of carrageenan extraction for the industrial red seaweed Eucheuma denticulatum, using a combination of quantitative proteomics and bioinformatic prediction of subcellular localization. Results showed that applying cell wall degrading enzymes significantly improved the relative recovery of intracellular proteins, and proteomics data may be useful for characterizing amino acid composition. The extracts were found to be abundant in proteins with potential bioactive peptides, indicating their potential for application as functional food ingredients.

FOOD CHEMISTRY-X (2021)

Article Agriculture, Multidisciplinary

Electrically Switchable Nanolever Technology for the Screening of Metal-Chelating Peptides in Hydrolysates

Sarah El Hajj et al.

Summary: The study presents a new methodology using switchSENSE technology to screen for metal-chelating peptides in protein hydrolysates, demonstrating a high sensitivity of the method in detecting MCPs and offering a convenient and time-saving approach for screening protein hydrolysates.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Review Food Science & Technology

Antioxidant compounds from microbial sources: A review

Priyanka Chandra et al.

FOOD RESEARCH INTERNATIONAL (2020)

Review Food Science & Technology

Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review

Joanna Tkaczewska

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Multidisciplinary Sciences

AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides

Tobias Hegelund Olsen et al.

SCIENTIFIC REPORTS (2020)

Review Biochemistry & Molecular Biology

Reactivity of peptides within the food matrix

Jean Paul Kamdem et al.

JOURNAL OF FOOD BIOCHEMISTRY (2019)

Review Agriculture, Multidisciplinary

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

David Julian McClements et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Chemistry, Applied

SPR screening of metal chelating peptides in a hydrolysate for their antioxidant properties

Laetitia L. S. Canabady-Rochelle et al.

FOOD CHEMISTRY (2018)

Article Food Science & Technology

Secondary structures and their effects on antioxidant capacity of antioxidant peptides in yogurt

HaiNa Yuan et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Article Agriculture, Multidisciplinary

Effects of Modified DATEMs with Different Alkyl Chain Lengths on Improving Oxidative and Physical Stability of 70% Fish Oil-in-Water Emulsions

Betul Yesiltas et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Food Science & Technology

Fractionation and identification of antioxidant peptides from an enzymatically hydrolysed Palmaria palmata protein isolate

Padraigin A. Harnedy et al.

FOOD RESEARCH INTERNATIONAL (2017)

Review Food Science & Technology

Ribulose-1,5-bisphosphate carboxylase as a sustainable and promising plant source of bioactive peptides for food applications

Chibuike C. Udenigwe et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Chemistry, Multidisciplinary

Peptide-Stabilized, Fluorescent Silver Nanoclusters: Solid-Phase Synthesis and Screening

Simon Gregersen et al.

CHEMISTRY-A EUROPEAN JOURNAL (2016)

Review Food Science & Technology

Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

Sara Ghorbani Gorji et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Review Food Science & Technology

Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

Claire C. Berton-Carabin et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Food Science & Technology

The antioxidative effect of lipophilized rutin and dihydrocaffeic acid in fish oil enriched milk

Ann-Dorit Moltke Sorensen et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2012)

Review Food Science & Technology

Antioxidant activity of proteins and peptides

Ryan J. Elias et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

Article Agriculture, Multidisciplinary

Oxidation in fish oil enriched mayonnaise: Ascorbic acid and low pH increase oxidative deterioration

C Jacobsen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Agriculture, Multidisciplinary

Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage

K Hartvigsen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)