RT Journal Article
SR Electronic
T1 Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil
JF bioRxiv
FD Cold Spring Harbor Laboratory
SP 2022.11.18.517034
DO 10.1101/2022.11.18.517034
A1 Mads Bjørlie
A1 Betül Yesiltas
A1 Pedro J. García-Moreno
A1 F. Javier Espejo-Carpio
A1 Nor E. Rahmani-Manglano
A1 Emilia M. Guadix
A1 Ali Jafarpour
A1 Egon B. Hansen
A1 Paolo Marcatili
A1 Michael T. Overgaard
A1 Simon Gregersen Echers
A1 Charlotte Jacobsen
YR 2022
UL http://biorxiv.org/content/early/2022/11/20/2022.11.18.517034.abstract
AB The aim of this study was to investigate the potential of potato proteins and peptides as emulsifiers in the microencapsulation of fish oil by spray-drying. Microcapsules were produced using a potato protein extract, and fractions enriched in patatin and protease inhibitors. Furthermore, bioinformatically predicted emulsifier peptides from abundant potato proteins and a hydrolysate, obtained through targeted proteolysis of the extract, were investigated. During 28 days of storage at 25°C, peptides and hydrolysate exhibited better emulsifying properties and higher encapsulation efficiencies compared to native proteins and sodium caseinate. Significant differences (p < 0.05) were observed in the peroxide value (PV) and secondary volatile oxidation products between the microcapsules produced with peptides and native proteins. Microcapsules produced with peptides and hydrolysate showed the highest oxidative stability, not exceeding a PV of 10 meq/kg oil, and with concentrations of volatiles below the odor threshold in oil for five of the six studied compounds. These results show the emulsifying potential of potato peptides and hydrolysate for use in microencapsulation of hydrophobic bioactive ingredients such as fish oil.Competing Interest StatementThe authors have declared no competing interest.