Investigating the adsorption of functional peptides at the oil-water interface using neutron reflectivity

In field of food science, research on finding multifunctional ingredients from natural and sustainable sources has been gaining considerable attention. Particularly, investigating naturaland sustainable antioxidants and emulsifiers to control lipid oxidation and obtain stability in food, ultimately causing change in nutrition and sensory profiles, is an important topic. In our on-going research project, we are following a novel approach for identifying functional peptides from various plant, marine, and microbial-based sources using bioinformatics and proteomics tools. Peptides embedded in potato, spinach, seaweed and microbial protein have shown to provide physical and oxidative stability to fish oil emulsions when used as emulsifiers. Moreover, antioxidant peptides were also targeted in these sources, and their activity was validated in emulsions stabilized with Tween 20.