Use of emulsifying plant protein hydrolysates from winery, whiskey and brewery by-products for the development of echium oil delivery emulsions

Autor(es)

Bisinotto, Mariana Sisconeto ; Castro, Inar ; Maldonado-Valderrama, Julia ; Jones, Nykola C. ; del Castillo-Santaella, Teresa ; Hoffmann, Soren Vronning ; Guadix, Emilia M. ; Garcia-Moreno, Pedro J.

• Tipo de documento: Artigo Científico
• Fonte: International Journal of Biological Macromolecules; v. 308, p. 15-pg., 2025-05-01.

Resumo

This study investigates the production of plant protein hydrolysates from defatted grape seed flour and barley spent grains, by-products of wine, beer and whiskey industries, using limited hydrolysis with subtilisin or trypsin. The hydrolysates were characterized by protein content, molecular weight, antioxidant capacity, interfacial adsorption, dilatational rheology, and interfacial conformational changes using synchrotron radiation circular dichroism. Physical and oxidative stability of 5 % echium oil-in-water emulsions (pH 7), stabilized by the hydrolysates, were studied during seven days of storage. The trypsin-derived hydrolysate from brewers' spent grains resulted in the most physically stable emulsion due to enhanced interfacial adsorption and higher dilatational modulus. Alternatively, the trypsin-treated grape seed flour hydrolysate provided the emulsion with the highest oxidative stability, aligning with its superior in vitro antioxidant capacity. These results show the potential of wine and brewery industry side streams as a sustainable source of plant-based emulsifiers with application in omega-3 delivery systems. (AU)

• Processo FAPESP: 23/14268-7 - Óleo de Echium como fonte vegetal de ácidos graxos ômega 3 para suplementação humana
• Beneficiário: Inar Castro Erger
• Modalidade de apoio: Auxílio à Pesquisa - Regular