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Antioxidative properties of fish roe peptides combined with polyphenol on the fish oil oleogel
Huadan Zhang1,2, Xinyi Yang1,2, Rongbin Zhong1,2
1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China.
Background:
This study aimed to investigate the effects of large yellow croaker (Larimichthys crocea) roe protein hydrolysate (LYCPH)-polyphenol (catechin (CA), gallic acid (GA), and tannic acid (TA)) conjugates on the oxidative stability of fish oil in an oleogel system.
Results:
Scanning electron microscopy and Fourier transform infrared spectroscopy suggested that the LYCPH-polyphenol conjugates were nearly spherical and non-covalent and that covalent effects could coexist between LYCPH and polyphenols. LYCPH-TA exhibited the highest ABTS scavenging, reducing capacities, and emulsifying stability. Raman spectra and chemometrics revealed that LYCPH-TA loaded with oleogels had the best oxidative stability. Additionally, 32 volatile compounds were identified in fish oil by headspace gas chromatography-ion mobility spectrometry.
Conclusion:
Overall, this study demonstrated that fish oil oleogels loaded with LYCPH-polyphenol conjugates could inhibit fish oil oxidation. © 2022 Society of Chemical Industry.
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