Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe

• Published in: Food chemistry 2017-12, Vol.237, p.1048-1057
• Main Authors: Ghelichi, Sakhi, Sørensen, Ann-Dorit Moltke, García-Moreno, Pedro J., Hajfathalian, Mona, Jacobsen, Charlotte
• Format: Article
• Language: English
• Subjects: Animals; Antioxidants; Carps; Common carp roe; Emulsions; Fish Oils - chemistry; Fish Oils - metabolism; Fish-oil-in-water emulsion; Oxidation-Reduction; Oxidative stability; Physical stability; Protein hydrolysate; Water
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.06.048

•CRPH is a promising antioxidant to stabilize fish oil-in-water emulsions.•It physically stabilized emulsions as to ζ-potential, droplet size, and viscosity.•It prevented the loss of tocopherol and PUFA contents of emulsions during storage.•It also retarded primary oxidation and formation of secondary oxidation volatiles.•Some alcoholic and ketonic volatiles were formed in CRPH-containing emulsions. Physical and oxidative stability of 5% (by weight) cod liver oil-in-water emulsions fortified with common carp (C. carpio) roe protein hydrolysate (CRPH) were examined. CRPH was obtained by enzymatic hydrolysis of discarded roe by using Alcalase 2.4L for 30, 60, 90, and 120min to yield different degrees of hydrolysis (DH). All the hydrolysates showed in vitro antioxidant activity in terms of radical scavenging and chelating properties. CRPH-containing emulsions had significantly smaller droplets than control (p