期刊
JOURNAL OF FOOD SCIENCE
卷 82, 期 2, 页码 437-444出版社
WILEY
DOI: 10.1111/1750-3841.13591
关键词
antioxidant fish oil; multiple nanoemulsion; oxidative stability; whey protein concentrate
资金
- Basic Science Research Program through the Natl. Research Foundation of Korea (NRF) - Ministry of Education [NRF-2014R1A1A2059497]
- High Value-added Food Technology Development Program - Korea Inst. of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET), Republic of Korea [314045-03]
- Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (iPET), Republic of Korea [314045033SB010] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
- National Research Foundation of Korea [2014R1A1A2059497] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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 210nm 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.
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