Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil-in-water emulsions.

Jeimmy Lizeth Ospina-QuirogaCristina Coronas-LozanoPedro Jesús García-MorenoEmilia María GuadixMaría Del Carmen Almécija-RodríguezRaúl Pérez-Gálvez

Published in: Journal of the science of food and agriculture (2024)

The results of the present study support the use of sunflower seed hydrolysates at DH 5% as natural emulsifiers for fish oil-in-water emulsions, providing both physical and chemical stability against lipid oxidation. © 2024 Society of Chemical Industry.

Keyphrases

fatty acid
physical activity
mental health
hydrogen peroxide
small molecule
nitric oxide