Use of residual lipid fractions and protein hydrolysates from salmon skin cleaning processing for liposome production and their application in Pickering emulsions
C. Pascual-Silva, M.C. Gómez-Guillén, A. Alemán, M.P. Montero
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引用次数: 0
Abstract
In the salmon skin and scale cleaning process, several lipid fractions and protein materials were recovered as secondary by-products, presenting opportunities for the production of bioactive ingredients with high nutritional value. The predominant lipid component in all oil fractions was oleic acid.
A protein hydrolysate was also obtained, consisting of ≈27% essential and ≈60% hydrophobic amino acids, below 3KDa (≈90.2%), and with significant antioxidant, ACE inhibitory and antidiabetic properties.
Hydrolysate-loaded Liposomes (LH), prepared from partially purified phospholipids from recovered lipids, exhibited a slightly larger mean size (283 nm) than empty liposomes (226 nm) (L), and a very stable ζ potential for both. Stable oil-in-water emulsions (30/70) were produced using the oil fraction and replacing the aqueous phase by a dispersion of empty liposomes or hydrolysate-loaded liposomes. The presence of free or encapsulated hydrolysate resulted in poorer stabilisation compared to the empty liposomes, demonstrating that the latter are good Pickering agents.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.