Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

• Glavni autori: Jeimmy Lizeth Ospina-Quiroga (Autor), Pedro J. García-Moreno (Autor), Antonio Guadix (Autor), Emilia M. Guadix (Autor), María del Carmen Almécija-Rodríguez (Autor), Raúl Pérez-Gálvez (Autor)
• Format: Knjiga
• Izdano: MDPI AG, 2022-08-01T00:00:00Z.
• Teme: article
• Online pristup: Connect to this object online.

In this work, we evaluated the physical and oxidative stabilities of 5% <i>w/w</i> fish oil-in-water emulsions stabilized with 1%wt Tween20 and containing 2 mg/mL of protein hydrolysates from olive seed (OSM-H), sunflower (SFSM-H), rapeseed (RSM-H) and lupin (LUM-H) meals. To this end, t...