Antioxidative properties of fish roe peptides combined with polyphenol on the fish oil oleogel
Huadan Zhang, Xinyi Yang, Rongbin Zhong, Yuming Huo, Yujie Zhu, Peng Liang
Abstract
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.