Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water 2 emulsions (pH 4) and fish oil-enriched mayonnaise

Autor: Varona, Elisa, García Moreno, Pedro Jesús, Gregersen Echers, Simon, Olsen, Tobias Hegelund, Marcatili, Paolo, Guardiola, Fransesc, Overgaard, Michael Toft, Hansen, Egon Bech, Jacobsen, Charlotte, Yesiltas, Betül

Publikováno v: Varona, E, García Moreno, P J, Gregersen Echers, S, Olsen, T H, Marcatili, P, Guardiola, F, Overgaard, M T, Hansen, E B, Jacobsen, C & Yesiltas, B 2022 ' Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water 2 emulsions (pH 4) and fish oil-enriched mayonnaise ' SSRN: Social Science Research Network . < https://ssrn.com/abstract=4278339 >

Bioinformatics tools were used to predict radical scavenging and metal chelating activities of peptides derived from abundant potato, seaweed, microbial, and spinach proteins. The antioxidant activity was evaluated in 5% oil-in-water emulsions (pH4)

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https://vbn.aau.dk/da/publications/ac4fa431-6d75-4c50-a815-a4ce62491592

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Interfacial properties of potato peptides identified by bioinformatics:application in omega-3 delivery emulsions

Autor: García Moreno, Pedro Jesús, Nedamani, Elham, Olsen, Tobias Hegelund, Marcatili, Paolo, Gregersen Echers, Simon, Jones, Nykola C, Hoffmann, Søren Vrønning, Overgaard, Michael Toft, Hansen, Egon Bech, Jacobsen, Charlotte

Publikováno v: García Moreno, P J, Nedamani, E, Olsen, T H, Marcatili, P, Gregersen Echers, S, Jones, N C, Hoffmann, S V, Overgaard, M T, Hansen, E B & Jacobsen, C 2019, ' Interfacial properties of potato peptides identified by bioinformatics : application in omega-3 delivery emulsions ', 8th International Symposium on "Delivery of Funcionality in Complex Food Systems", Porto, Portugal, 07/07/2019-10/07/2019 .

Bioinformatics was used to identify emulsifying peptides embedded within the structure of potato protein. This reduced time and cost of extensive screening hydrolysis processes. Up to 40 synthetic peptides having between 10 and 29 amino acids, differ

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https://vbn.aau.dk/da/publications/fbf68d64-6843-45a6-a4a6-5bb0dee2b709

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