文献类型：期刊文献

英文题名：Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

作者：Shi, Chenshan[1] Liu, Miaomiao[1] Ma, Qinghua[2,3,4,5] Zhao, Tiantian[2,3,4,5] Liang, Lisong[2,3,4,5] Zhang, Bolin[1]

第一作者：Shi, Chenshan

通信作者：Zhang, BL[1];Liang, LS[2];Liang, LS[3];Liang, LS[4];Liang, LS[5]

机构：[1]Beijing Forestry Univ, Coll Biol Sci & Technol, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China;[2]Chinese Acad Forestry, Res Inst Forestry, Key Lab Tree Breeding & Cultivat, State Forestry & Grassland Adm, Beijing 100091, Peoples R China;[3]State Key Lab Tree Genet & Breeding, Beijing 100091, Peoples R China;[4]State Forestry & Grassland Adm, Hazelnut Engn & Tech Res Ctr, Beijing 100091, Peoples R China;[5]Natl Innovat Alliance Hazelnut Ind, Beijing 100091, Peoples R China

年份：2021

卷号：10

期号：6

外文期刊名：FOODS

收录：;Scopus(收录号：2-s2.0-85122229514);WOS:【SCI-EXPANDED(收录号:WOS:000666280900001)】；

基金：This study was supported by the Special Fund for Basic Scientific Research Business of Central Public Research Institutes (Grant No. CAFYBB2017ZA004-9) and the Special Investigation on Basic Resources of Science and Technology (Grant No. 2019FY100801_03).

语种：英文

外文关键词：antioxidant; FSEY; oil-in-water emulsion; lipid oxidation; physical stabilities

摘要：This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidants (FSEY and TBHQ), were incubated at 37 degrees C. The chemical stabilities, including those of free radicals and primary and secondary oxidation productions, along with the physical stabilities, which include particle size, zeta-potential, color, pH, and Delta BS, were analyzed. Consequently, FSEY displayed excellent antioxidant behaviors in the test system by scavenging free lipid radicals. Both primary and secondary oxidation products were significantly lower in the FSEY groups. Furthermore, FSEY assisted in stabilizing the physical structure of the emulsion. This antioxidant could inhibit the increase in particle size, prevent the formation of creaming, and stabilize the original color and pH of the emulsion. Consequently, FSEY may be an effective antioxidant additive to use in emulsion systems.