Seaweed-Derived Proteolytic Extracts as Natural Interfacial Stabilizers for Oxidatively Sensitive DHA-Rich Oil-in-Water Emulsions

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Sakhi Ghelichi, Behdad Shokrollahi Yancheshmeh, Mona Hajfathalian, Seyed Hossein Helalat, Charlotte Jacobsen
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引用次数: 0

Abstract

In this work, we examined how the choice of protease in sequential enzymatic/alkaline extraction affects seaweed-derived extracts and their ability to stabilize docosahexaenoic acid (DHA) oil-in-water emulsions. Extracts produced with Alcalase (Ac-A), Flavourzyme (Fz-A), and Formea Prime (Fp-A) were compared. Ac-A achieved the highest protein extraction yield (∼95%) and phenolic content (∼17 µg GAE/mL) and showed a significantly higher ratio of essential to total amino acids (p < 0.05). Although radical scavenging activity was similar among extracts, Ac-A exhibited stronger Fe2+ chelation (p < 0.05). Ac-A and Fz-A reduced interfacial tension more effectively than Fp-A, supported by confocal laser scanning microscopy. Emulsions showed comparable droplet size (75–82 nm), negative zeta potential, and viscosity (∼1.0–1.5 centipoise [cP]) (p > 0.05). All extracts improved oxidative stability compared to the negative control (no antioxidant); Ac-A and Fz-A showed lower peroxide value trajectories than Fp-A (p < 0.05), whereas butylated hydroxytoluene (BHT) remained most effective. Extracts delayed tocopherol depletion and reduced volatile formation, with Ac-A performing closest to BHT. Alcalase-derived extracts thus offer multifunctional interfacial and antioxidant protection for omega-3 emulsions.

Practical Applications: The findings support marine-derived extracts as clean-label ingredients for omega-3-enriched food products. They can be applied in systems where both physical and oxidative stability are required, such as fortified beverages, emulsified sauces, and nutraceutical formulations. Their dual functionality may reduce the need for multiple additives, simplifying ingredient lists, and improving product appeal. In addition, the use of seaweed-based materials offers opportunities for sustainable sourcing and valorization of marine biomass, which aligns with current industry trends toward natural and environment-friendly solutions.

海藻蛋白水解提取物作为氧化敏感富dha水包油乳剂的天然界面稳定剂
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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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