Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions

Padial-Domínguez, Marta; Espejo-Carpio, F. Javier; García‐Moreno, Pedro J.; Jacobsen, Charlotte; Guadix, Emilia M.

doi:10.1016/j.foodchem.2020.127148

Cited by 33 publications

(35 citation statements)

References 38 publications

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“…3a). It is noteworthy that, in despite of the low peptide concentration used (0.2 wt.%), these emulsions had D 3,2 values in the range of those reported for 5 wt.% fish O/W emulsions stabilized with 2 wt.% whey, soy or blue-whiting protein hydrolysates (Padial-Domínguez, Espejo-Carpio, García-Moreno, Jacobsen, & Guadix, 2020). This reveals the high emulsifying performance of the assayed peptides.…”

Section: Physical Stabilitymentioning

confidence: 65%

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

et al. 2021

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Section: Physical Stabilitymentioning

confidence: 65%

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

et al. 2021

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“…A schematic representation of all the steps is shown in Figure 5 . A large body of literature has produced hydrolysates of protein with good emulsifying properties, but the majority omitted the stage of peptide identification (step iii), narrowing down the analysis to only their molecular weights or hydrophobicities [ 83 , 90 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 , 102 , 103 , 104 , 105 , 106 ]. Some of the most comprehensive studies involving the three steps mentioned before are discussed next.…”

Section: Methodologies For Screening and Designing Emulsifying Peptidesmentioning

confidence: 99%

Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity

Ricardo

Pradilla

Cruz

et al. 2021

IJMS

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Emulsifiers are gradually evolving from synthetic molecules of petrochemical origin to biomolecules mainly due to health and environmental concerns. Peptides represent a type of biomolecules whose molecular structure is composed of a sequence of amino acids that can be easily tailored to have specific properties. However, the lack of knowledge about emulsifier behavior, structure–performance relationships, and the implementation of different design routes have limited the application of these peptides. Some computational and experimental approaches have tried to close this knowledge gap, but restrictions in understanding the fundamental phenomena and the limited property data availability have made the performance prediction for emulsifier peptides an area of intensive research. This study provides the concepts necessary to understand the emulsifying behavior of peptides. Additionally, a straightforward description is given of how the molecular structure and conditions of the system directly impact the peptides’ ability to stabilize emulsion droplets. Moreover, the routes to design and discover novel peptides with interfacial and emulsifying activity are also discussed, along with the strategies to address some of their major pitfalls and challenges. Finally, this contribution reviews methodologies to build and use data sets containing standard properties of emulsifying peptides by looking at successful applications in different fields.

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“…Numerous protein hydrolysates have been reported as antioxidants, coming from different protein sources. Concerning technological improvement, it is important to remark that these peptides with antioxidant activities and emulsifying properties can be used in complex food matrices as an emulsion, those peptides being a double-action agent [16,17]. As such, these peptides would prevent the lipid oxidation process in food formulation [18].…”

Section: Proteins Protein Hydrolysates and Peptidesmentioning

confidence: 99%

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

Rivero‐Pino

Espejo-Carpio

Guadix

2020

Foods

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Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes.

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Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions

Cited by 33 publications

References 38 publications

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

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

Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

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