Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids

Abstract

The aim of the present study was to investigate the ability of partially hydrolysed whey proteins to microencapsulate fish oil. Microcapsules were produced by spray-drying emulsions composed of fish oil, glucose syrup (DE38) and b-lactoglobulin or hydrolysates thereof prepared using bovine trypsin or alcalase. Hydrolysis did not negatively affect encapsulation performance during spray-drying and microencapsulation efficiency was very high for all samples (99 AE 0.5%). However, enzymatic hydrolysis resulted in reduced formation of lipid hydroperoxides for all hydrolysate-stabilised microcapsules, except for the hydrolysate produced by alcalase (3% degree of hydrolysis). Hydrolysis by trypsin resulted in a more narrow molecular weight peptide profile and an increased accessibility of antioxidant amino acids.Practical applications: Whey proteins, a by-product of the cheese industry, possess excellent nutritional properties, but have limited functional and antioxidant properties in their native form. Partial enzymatic hydrolysis can significantly enhance these properties. This study showed the excellent suitability of whey protein hydrolysates as emulsifiers in spray-dried emulsions, which can improve encapsulation capacity and stabilisation of sensitive ingredients.

Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties

“…After 2.5 h of extraction at room temperature, the sample was centrifuged (5000 g, 20 °C for 30 minutes) followed by lyophilisation of the supernatant. Enzymatic hydrolysis was conducted as described by Tamm, et al (2015) with modifications. In brief, PPC was dissolved in distilled water and the pH value adjusted (0.1 M HCl / 1 M HCl).…”

Peptides: Production, bioactivity, functionality, and applications

“…Most studies evaluated the antioxidant activity of the hydrolysates/peptides in vitro using different methods such as DPPH scavenging activity, reducing power, ABTS scavenging activity, Fe 2C chelating activity, b-carotene bleaching preventing activity, linoleic acid autoxidation inhibition activity (Chalamaiah et al, 2012). Some studies also investigated the ability of the hydrolysates/peptides to inhibit lipid oxidation in real food systems such fish oil in water emulsions Ghelichi et al, 2017) or fish oil microcapsules (Tamm et al, 2015;Morales-Medina et al, 2016). Finally, only a few works are devoted to studying the antioxidant activity of peptides in cell-based and in vivo systems (Chakrabarti et al, 2014).…”

Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise

“…The parent emulsions and reconstituted emulsions presented values of the 90th percentile below 2 µm ( Table 1), indicating that the WPH efficiently stabilized the oil droplets by maintaining the structural integrity of the oil/water interface prior, during and after the microencapsulation process [16]. Despite the lack of surface-active properties of the encapsulating agents used, the results show significant differences (p < 0.05) for the ODSD of the parent emulsions prior to drying, which are mainly attributed to minor differences in pressure adjustments in the homogenizer.…”

“…Nevertheless, the protective effect of WPH on the reduction of lipid oxidation in the microcapsules was not investigated in any of the latter studies. More recently, Tamm et al [16] produced fish oil-loaded microencapsulates using glucose syrup as the wall material in the presence of unmodified or hydrolyzed β-lactoglobulin (β-LG). The unmodified and hydrolyzed proteins were used as a film-forming material around the oil droplets.…”