Synergy of Licorice Extract and Pea Protein Hydrolysate for Oxidative Stability of Soybean Oil-in-Water Emulsions

2014 ◽  
Vol 62 (32) ◽  
pp. 8204-8213 ◽  
Author(s):  
Xin Zhang ◽  
Youling L. Xiong ◽  
Jie Chen ◽  
Lirong Zhou
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Protein Hydrolysate ◽  
Pea Protein ◽  
Oil In Water ◽  
Licorice Extract

scholarly journals Effect of Pea Protein Isolate, Carboxymethyl Cellulose, Pectin and Their Interaction on Physicochemical and Oxidative Stability of Oil-in-Water Emulsions

2019 ◽  
Vol 1 (2) ◽  
pp. 8-18
Author(s):  
Ng Pei Qi ◽  
Nor Hayati Ibrahim ◽  
Azlin Shafrina Hasim
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Carboxymethyl Cellulose ◽  
Protein Isolate ◽  
Mixture Design ◽  
Pea Protein ◽  
Regression Modelling ◽  
Oil In Water ◽  
Interfacial Membrane ◽  
Pea Protein Isolate

Biopolymer interaction in oil-in-water (o/w) emulsions has been demonstrated to positively modify the emulsion physicochemical properties which lead to desirable stability. The present work focused on the effect of pea protein isolate (PPI), pectin, carboxymethyl cellulose (CMC) and their interaction on physicochemical properties and oxidative stability of o/w emulsions using a mixture design approach. The emulsions were prepared with 40 % sunflower oil stabilized with 1 % of PPI, pectin and CMC, respectively, as well as their mixtures according to a simplex-centroid design (10 points). The pH values for all emulsions were within acidic condition (3.22 to 4.66) and increased significantly (p<0.05) as the PPI-CMC level increased. Regression modelling revealed that ternary mixture of PPI-pectin-CMC had the strongest significant (p<0.05) synergism on 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (85.06 to 91.17 %). Besides, interaction between PPI and CMC significantly (p<0.05) reduced the interfacial tension and at the same time thickened the interfacial membrane to provide the emulsion with desirable small droplet size (10.56 μm). This synergistic interaction effect also significantly (p<0.05) improved oxidative stability of the emulsion resulting in low total oxidation value (<7) due to decreased oxygen transportation rate across the thick interfacial membrane surrounding the emulsion droplets. Moreover, with high coefficients of determination (R2 > 96%) and insignificant lack of fit (p>0.05) of the fitted models, this study also proved that the mixture design with regression modelling was useful in elucidating PPI, CMC and pectin interactions and also able to empirically predict the responses to any blend of combination of the components.

Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

2016 ◽  
Vol 41 (2) ◽  
pp. e12875 ◽  
Author(s):  
Nasim Meshginfar ◽  
Alireza Sadeghi Mahoonak ◽  
Mohammad Ghorbani ◽  
Mehran Aalami
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Protein Hydrolysate

Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions

2018 ◽  
Vol 66 (15) ◽  
pp. 3939-3948 ◽  
Author(s):  
Gautam K. Samdani ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Oil In Water

scholarly journals Effect of Droplet Size on the Oxidative Stability of Soybean Oil TAG and Fish Oil TAG in Oil-in-Water Emulsion

2009 ◽  
Vol 58 (6) ◽  
pp. 329-338 ◽  
Author(s):  
Goki Azuma ◽  
Naoko Kimura ◽  
Masashi Hosokawa ◽  
Kazuo Miyashita
Keyword(s):  
Fish Oil ◽  
Soybean Oil ◽  
Oxidative Stability ◽  
Droplet Size ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion
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