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Type: Artigo
Title: Whey peptide–iron complexes increase the oxidative stability of oil-in-water emulsions in comparison to iron salts
Author: Caetano-Silva, Maria Elisa
Mariutti, Lilian Regina Barros
Bragagnolo, Neura
Bertoldo-Pacheco, Maria Teresa
Netto, Flavia Maria
Abstract: Food fortification with iron may favor lipid oxidation in both food matrices and the human body. This study aimed at evaluating the effect of peptide–iron complexation on lipid oxidation catalyzed by iron, using oil-in-water (O/W) emulsions as a model system. The extent of lipid oxidation of emulsions containing iron salts (FeSO4 or FeCl2) or iron complexes (peptide–iron complexes or ferrous bisglycinate) was evaluated during 7 days, measured as primary (peroxide value) and secondary products (TBARS and volatile compounds). Both salts catalyzed lipid oxidation, leading to peroxide values 2.6- to 4.6-fold higher than the values found for the peptide–iron complexes. The addition of the peptide–iron complexes resulted in the formation of lower amounts of secondary volatiles of lipid oxidation (up to 78-fold) than those of iron salts, possibly due to the antioxidant activity of the peptides and their capacity to keep iron apart from the lipid phase, since the iron atom is coordinated and takes part in a stable structure. The peptide–iron complexes showed potential to reduce the undesirable sensory changes in food products and to decrease the side effects related to free iron and the lipid damage of cell membranes in the organism, due to the lower reactivity of iron in the complexed form
Subject: Proteínas do soro do leite
Country: Estados Unidos
Editor: American Chemical Society
Rights: Fechado
Identifier DOI: 10.1021/acs.jafc.7b04873
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

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