Back to Search
Start Over
Use of residual lipid fractions and protein hydrolysates from salmon skin cleaning processing for liposome production and their application in Pickering emulsions.
- Source :
-
Innovative Food Science & Emerging Technologies . Jul2024, Vol. 95, pN.PAG-N.PAG. 1p. - Publication Year :
- 2024
-
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. • Lipids and protein were recovered from salmon skins cleaning processing waste. • An antioxidant, antihypertensive and antidiabetic protein hydrolysate was obtained. • Partially purified phospholipids from recovered lipids were used to produce liposome. • Liposomes had suitable particle properties and were rich in EPA and DHA. • Empty or hydrolysed-loaded liposome acted as Pickering agent in O:W (30/70) emulsions. [ABSTRACT FROM AUTHOR]
- Subjects :
- *PROTEIN hydrolysates
*SALMON
*LIPOSOMES
*EMULSIONS
*MANUFACTURING processes
*LIPIDS
Subjects
Details
- Language :
- English
- ISSN :
- 14668564
- Volume :
- 95
- Database :
- Academic Search Index
- Journal :
- Innovative Food Science & Emerging Technologies
- Publication Type :
- Academic Journal
- Accession number :
- 178478204
- Full Text :
- https://doi.org/10.1016/j.ifset.2024.103704