Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O/W/O) Stabilized with Whey Protein Hydrolysate.

This work studied the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions (O/W/O), where whey protein hydrolysate was used as a hydrophilic emulsifier. A 20 wt.% fish oil-in-water emulsion, stabilized with whey protein hydrolysate (oil: protein ratio of 5:2 /) and with a zeta potential of ~-40 mV, only slightly increased its D value during storage at 8 °C for seven days (from 0.

Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions.

The performance of a whey protein hydrolysate (WPH) for producing physically and chemically stable omega-3 emulsions was compared to hydrolysates obtained from other sustainable protein sources such as soy (SPH) and blue whiting (BPH). The oxidative stability of hydrolysate-stabilized emulsions was greatly influenced by their physical stability. Emulsion stabilized with BPH suffered a constant increase in droplet size and BPH was not able to prevent omega-3 oxidation, showing high concentration of volatiles.

Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions.

The incorporation of lipid ingredients into food matrices presents a main drawback-their susceptibility to oxidation-which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors. Oil-in-water emulsions are able to stabilize and protect lipid compounds from oxidation. Driven by consumers' demand, the search for natural emulsifiers, such as proteins, is gaining much interest in food industries.