Synergy of licorice extract and pea protein hydrolysate for oxidative stability of soybean oil-in-water emulsions

Xin Zhang, Youling L. Xiong, Jie Chen, Lirong Zhou

Research output: Contribution to journalArticlepeer-review

26 Scopus citations

Abstract

Previously developed radical-scavenging pea protein hydrolysates (PPHs) prepared with Flavourzyme (Fla-PPH) and Protamex (Pro-PPH) were used as cosurfactants with Tween 20 to produce soybean oil-in-water (O/W) emulsions, and the suppression of lipid oxidation was investigated. Both PPHs significantly retarded oxidation (P < 0.05) of the emulsions when stored at 37°C for 14 days. Electron microscopy revealed an interfacial peptidyl membrane around oil droplets, which afforded steric restrictions to oxidation initiators. When licorice extract (LE) was also used in emulsion preparation, a remarkable synergistic oxidation inhibition was observed with both PPHs. LE adsorbed onto oil droplets either directly or through associating with PPH to produce a thick and compact interfacial membrane enabling the defense against oxygen species. Liquiritin apioside, neolicuroside, glabrene, and 18β-glycyrrhetic acid were the predominant phenolic derivatives partitioning at the interface and most likely the major contributors to the notable synergistic antioxidant activity when coupled with PPHs.

Original languageEnglish
Pages (from-to)8204-8213
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number32
DOIs
StatePublished - Aug 13 2014

Keywords

  • antioxidant
  • emulsion
  • licorice extract
  • oxidative stability
  • pea protein hydrolysate
  • synergism

ASJC Scopus subject areas

  • Chemistry (all)
  • Agricultural and Biological Sciences (all)

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