Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

Mads Bjørlie; Betül Yesiltas; Pedro Jesús García Moreno; Espejo-Carpio Javier; Nor E. Rahmani-Manglano; Emilia Gaudix; Ali Jafarpour; Egon Bech Hansen; Paolo Marcatili; Michael Toft Overgaard; Simon Gregersen Echers; Charlotte Jacobsen

doi:10.1101/2022.11.18.517034

Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

Mads Bjørlie^*, Betül Yesiltas, Pedro Jesús García Moreno, Espejo-Carpio Javier, Nor E. Rahmani-Manglano, Emilia Gaudix, Ali Jafarpour, Egon Bech Hansen, Paolo Marcatili, Michael Toft Overgaard, Simon Gregersen Echers, Charlotte Jacobsen

^*Corresponding author for this work

Research output: Working paper/Preprint › Preprint

Abstract

The aim of this study was to investigate the potential of potato proteins and peptides as emulsifiers in the microencapsulation of fish oil by spray-drying. Microcapsules were produced using a potato protein extract, and fractions enriched in patatin and protease inhibitors. Furthermore, bioinformatically predicted emulsifier peptides from abundant potato proteins and a hydrolysate, obtained through targeted proteolysis of the extract, were investigated. During 28 days of storage at 25C, peptides and hydrolysate exhibited better emulsifying properties and higher encapsulation efficiencies compared to native proteins and sodium caseinate. Significant differences (p < 0.05) were observed in the peroxide value (PV) and secondary volatile oxidation products between the microcapsules produced with peptides and native proteins. Microcapsules produced with peptides and hydrolysate showed the highest oxidative stability, not exceeding a PV of 10 meq/kg oil, and with concentrations of volatiles below the odor threshold in oil for five of the six studied compounds. These results show the emulsifying potential of potato peptides and hydrolysate for use in microencapsulation of hydrophobic bioactive ingredients such as fish oil.

Original language	English
Publisher	bioRxiv
DOIs	https://doi.org/10.1101/2022.11.18.517034
Publication status	Published - 20 Nov 2022

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The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. All rights reserved. No reuse allowed without permission.

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PROVIDE: Protein valorization through informatics, hydrolysis, and separation
Gregersen, S., Overgaard, M. T., Hansen, E. B., Bang-Berthelsen, I., Jacobsen, C., García Moreno, P. J., Marcatili, P. & Yesiltas, B.
01/09/2017 → 30/12/2022
Project: Research

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Bjørlie, M., Yesiltas, B., García Moreno, P. J., Javier, E-C., Rahmani-Manglano, N. E., Gaudix, E., Jafarpour, A., Hansen, E. B., Marcatili, P., Overgaard, M. T., Gregersen Echers, S., & Jacobsen, C. (2022). Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil. bioRxiv. https://doi.org/10.1101/2022.11.18.517034

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abstract = "The aim of this study was to investigate the potential of potato proteins and peptides as emulsifiers in the microencapsulation of fish oil by spray-drying. Microcapsules were produced using a potato protein extract, and fractions enriched in patatin and protease inhibitors. Furthermore, bioinformatically predicted emulsifier peptides from abundant potato proteins and a hydrolysate, obtained through targeted proteolysis of the extract, were investigated. During 28 days of storage at 25C, peptides and hydrolysate exhibited better emulsifying properties and higher encapsulation efficiencies compared to native proteins and sodium caseinate. Significant differences (p < 0.05) were observed in the peroxide value (PV) and secondary volatile oxidation products between the microcapsules produced with peptides and native proteins. Microcapsules produced with peptides and hydrolysate showed the highest oxidative stability, not exceeding a PV of 10 meq/kg oil, and with concentrations of volatiles below the odor threshold in oil for five of the six studied compounds. These results show the emulsifying potential of potato peptides and hydrolysate for use in microencapsulation of hydrophobic bioactive ingredients such as fish oil.",

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Bjørlie, M, Yesiltas, B, García Moreno, PJ, Javier, E-C, Rahmani-Manglano, NE, Gaudix, E, Jafarpour, A, Hansen, EB, Marcatili, P, Overgaard, MT , Gregersen Echers, S & Jacobsen, C 2022 'Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil' bioRxiv. https://doi.org/10.1101/2022.11.18.517034

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T1 - Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

AU - Bjørlie, Mads

AU - Yesiltas, Betül

AU - García Moreno, Pedro Jesús

AU - Javier, Espejo-Carpio

AU - Rahmani-Manglano, Nor E.

AU - Gaudix, Emilia

AU - Jafarpour, Ali

AU - Hansen, Egon Bech

AU - Marcatili, Paolo

AU - Overgaard, Michael Toft

AU - Gregersen Echers, Simon

AU - Jacobsen, Charlotte

N1 - Copyright The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. All rights reserved. No reuse allowed without permission.

PY - 2022/11/20

Y1 - 2022/11/20

N2 - The aim of this study was to investigate the potential of potato proteins and peptides as emulsifiers in the microencapsulation of fish oil by spray-drying. Microcapsules were produced using a potato protein extract, and fractions enriched in patatin and protease inhibitors. Furthermore, bioinformatically predicted emulsifier peptides from abundant potato proteins and a hydrolysate, obtained through targeted proteolysis of the extract, were investigated. During 28 days of storage at 25C, peptides and hydrolysate exhibited better emulsifying properties and higher encapsulation efficiencies compared to native proteins and sodium caseinate. Significant differences (p < 0.05) were observed in the peroxide value (PV) and secondary volatile oxidation products between the microcapsules produced with peptides and native proteins. Microcapsules produced with peptides and hydrolysate showed the highest oxidative stability, not exceeding a PV of 10 meq/kg oil, and with concentrations of volatiles below the odor threshold in oil for five of the six studied compounds. These results show the emulsifying potential of potato peptides and hydrolysate for use in microencapsulation of hydrophobic bioactive ingredients such as fish oil.

AB - The aim of this study was to investigate the potential of potato proteins and peptides as emulsifiers in the microencapsulation of fish oil by spray-drying. Microcapsules were produced using a potato protein extract, and fractions enriched in patatin and protease inhibitors. Furthermore, bioinformatically predicted emulsifier peptides from abundant potato proteins and a hydrolysate, obtained through targeted proteolysis of the extract, were investigated. During 28 days of storage at 25C, peptides and hydrolysate exhibited better emulsifying properties and higher encapsulation efficiencies compared to native proteins and sodium caseinate. Significant differences (p < 0.05) were observed in the peroxide value (PV) and secondary volatile oxidation products between the microcapsules produced with peptides and native proteins. Microcapsules produced with peptides and hydrolysate showed the highest oxidative stability, not exceeding a PV of 10 meq/kg oil, and with concentrations of volatiles below the odor threshold in oil for five of the six studied compounds. These results show the emulsifying potential of potato peptides and hydrolysate for use in microencapsulation of hydrophobic bioactive ingredients such as fish oil.

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DO - 10.1101/2022.11.18.517034

M3 - Preprint

BT - Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

PB - bioRxiv

ER -

Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

Abstract

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Projects

PROVIDE: Protein valorization through informatics, hydrolysis, and separation

Cite this