Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

Elisa Varona; Pedro J. García‐Moreno; Simon Gregersen Echers; Tobias Hegelund Olsen; Paolo Marcatili; Francesc Guardiola; Michael T. Overgaard; Egon Bech Hansen; Charlotte Jacobsen; Betül Yeşiltaş

doi:10.1016/j.foodchem.2023.136498

JOURNAL ARTICLE

Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

Elisa Varona Pedro J. García‐Moreno Simon Gregersen Echers Tobias Hegelund Olsen Paolo Marcatili Francesc Guardiola Michael T. Overgaard Egon Bech Hansen Charlotte Jacobsen Betül Yeşiltaş

Year: 2023 Journal: Food Chemistry Vol: 426 Pages: 136498-136498 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2023.136498

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Keywords:

Chemistry Emulsion Antioxidant Fish oil Lipid oxidation Chelation Food science Peptide Fish <Actinopterygii> Chromatography Biochemistry Organic chemistry Biology Fishery

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Protein Hydrolysis and Bioactive Peptides

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Aquaculture Nutrition and Growth

Life Sciences → Agricultural and Biological Sciences → Aquatic Science

Meat and Animal Product Quality

Life Sciences → Agricultural and Biological Sciences → Animal Science and Zoology

Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

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