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

In this work, we evaluated the physical and oxidative stabilities of 5% w/w 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, the plant-based subs...

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Detalles Bibliográficos
Autores principales: Ospina-Quiroga, Jeimmy Lizeth, García-Moreno, Pedro J., Guadix, Antonio, Guadix, Emilia M., Almécija-Rodríguez, María del Carmen, Pérez-Gálvez, Raúl
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9404908/
https://www.ncbi.nlm.nih.gov/pubmed/36009330
http://dx.doi.org/10.3390/antiox11081612

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