Synergy of Licorice Extract and Pea Protein Hydrolysate for Oxidative Stability of Soybean Oil-in-Water Emulsions
Xin Zhang, Youling L. Xiong, Jie Chen, Lirong Zhou
Journal of Agricultural and Food Chemistry
Abstract
Previously developed radical-scavenging pea protein hydrolysates (PPHs) prepared with Flavourzyme (Fla-PPH) and Protamex (Pro-PPH) were used as cosurfactants with Tween 20 to produce soybean oil-in-water (O/W) emulsions, and the suppression of lipid oxidation was investigated. Both PPHs significantly retarded oxidation (P < 0.05) of the emulsions when stored at 37 °C for 14 days. Electron microscopy revealed an interfacial peptidyl membrane around oil droplets, which afforded steric restrictions to oxidation initiators. When licorice extract (LE) was also used in emulsion preparation, a remarkable synergistic oxidation inhibition was observed with both PPHs. LE adsorbed onto oil droplets either directly or through associating with PPH to produce a thick and compact interfacial membrane enabling the defense against oxygen species. Liquiritin apioside, neolicuroside, glabrene, and 18β-glycyrrhetic acid were the predominant phenolic derivatives partitioning at the interface and most likely the major contributors to the notable synergistic antioxidant activity when coupled with PPHs.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
licorice extract (LE) enhance oxidation inhibition
“When licorice extract (LE) was also used in emulsion preparation, a remarkable synergistic oxidation inhibition was observed with both PPHs”
pea protein hydrolysates (PPHs) retard lipid oxidation
“Both PPHs significantly retarded oxidation (P < 0.05) of the emulsions when stored at 37 °C for 14 days”
licorice extract (LE) adsorb oil droplets
“LE adsorbed onto oil droplets either directly or through associating with PPH to produce a thick and compact interfacial membrane enabling the defense against oxygen species”