Overall, our findings show that plant-based enzymatic hydrolysates are an interesting alternative to be employed as natural antioxidants to retard lipid oxidation in food emulsions. Although LUM–H did not prevent lipid oxidation in emulsions, OSM–H and SFSM–H exhibited a remarkable ability to retard the formation of primary and secondary lipid oxidation products during storage when compared with the control emulsion without antioxidants. The carbon felt/PVA evaporator exhibits 99.99 purification efficiency to extra high oil/water ratio emulsion and shows excellent separation effect for seawater emulsion, water-soluble organic wastewater, and corrosive wastewater. All the emulsions were physically stable within the storage period, with ζ-potential values below −35 mV and an average mean diameter D of 0.411 ± 0.010 μm. Inspired by leaf structure, a carbon felt/PVA solar-driven device is fabricated to separate versatile oily wastewater. The highest in vitro DPPH scavenging and iron (II)-chelating activities were exhibited by SFSM–H (IC 50 = 0.05 ± 0.01 mg/mL) and RSM–H (IC 50 = 0.41 ± 0.06 mg/mL). After incorporation of the plant protein hydrolysates as water-soluble antioxidants in the emulsions, a 14-day storage study was conducted to evaluate both the physical (i.e., ζ-potential, droplet size and emulsion stability index) and oxidative (e.g., peroxide and anisidine value) stabilities. The hydrolysates were characterized in terms of molecular weight profile and in vitro antioxidant activities (i.e., DPPH scavenging and ferrous ion chelation). To this end, the plant-based substrates were hydrolyzed at a 20% degree of hydrolysis (DH) employing a mixture 1:1 of subtilisin: trypsin. With water-soluble demulsifiers, the emulsion stabilizers originally in the system.
By adding demulsifiers, the emulsion breaks up. The stabilization of water-oil emulsions happens as a result of the interfacial layers, which mainly consist of colloids present in the crude oil-asphaltenes and resins.
In this work, we evaluated the physical and oxidative stabilities of 5% w/w fish oil-in-water emulsions stabilized with 1%wt Tween20 and containing 2 mg/mL of protein hydrolysates from olive seed (OSM–H), sunflower (SFSM–H), rapeseed (RSM–H) and lupin (LUM–H) meals. 23.5.1 Stabilization of water-oil emulsions.
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