| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Jacobsen, Charlotte
Technical University of Denmark
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (12/12 displayed)
- 2023Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Streamcitations
- 2021The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsionscitations
- 2021The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsionscitations
- 2021The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsionscitations
- 2021Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (Hermetia illucens) Larvae Protein Concentratecitations
- 2014Lipid profiling of some authotrophic microalgae grown on waste water
- 2014Antioxidative properties of some phototropic microalgae grown in waste water
- 2013Oxidative stability of krill oil (Euphausia superba)
- 2013Recent advances in the field of omega-3-lipids
- 2012Stability and Stabilization of Omega-3 Oils as such and in Selected Foods
- 2009Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storagecitations
- 2000Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy
Places of action
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article
Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (Hermetia illucens) Larvae Protein Concentrate
Abstract
The physical and oxidative stability of fish oil-in-water (O/W) emulsions were investigated using black soldier fly larvae (BSFL) (<i>Hermetia illucens</i>) protein concentrate as an emulsifier. To improve the protein extraction and the techno-functionality, defatted BSFL powder was treated with ohmic heating (BSFL-OH) and a combination of ohmic heating and ultrasound (BSFL-UOH). Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) were performed in order to characterize the secondary structure and thermal stability of all protein concentrate samples. The interfacial properties were evaluated by the pendant drop technique. The lowest interfacial tension (12.95 mN/m) after 30 min was observed for BSFL-OH. Dynamic light scatter-ing, ζ-potential and turbiscan stability index (TSI) were used to evaluate the physical stability of emulsions. BSFL-OH showed the smallest droplet size (0.68 µm) and the best emulsion stability (TSI = 8.89). The formation of primary and secondary volatile oxidation products and consumption of tocopherols were evaluated for all emulsions, revealing that OH and ultrasound treatment did not improve oxidative stability compared to the emulsion with untreated BSFL. The results revealed the promising application of BSFL proteins as emulsifiers and the ability of ohmic heating to improve the emulsifying properties of BSFL proteins.