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.

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

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Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate–Iron Complex and In Vitro Bioaccessibility of the Added Iron

“…This demonstrated the protective effect provided by the complex on oxidation of fat by the iron salt. Hwang et al ( 45 ) and Yi et al ( 46 ) also reported the protective effect of WPC on oxidative stability of fish oil as indicated by decrease in the formation of primary and secondary lipid oxidation products. This may be due to the free sulfhydryl groups and aromatic amino acids in the whey proteins, which can act as free radical scavengers contributing to the antioxidant activity.…”

Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation

“…The oxidative stability of potato crisps and French fries was determined by the formation of peroxide value (PV) and p ‐anisidine value (AV) according to the AOAC method 965.33 and AOCS method Cd 18–90 described by the previous methods . Thus, 2 g of potato products were homogenized in 10 mL chloroform/methanol (2:1, v / v ), then centrifuged at 3000 × g for 20 min.…”