Abstract
The body of evidence supporting health beneficial effects of long-chain omega-3 polyunsaturated fatty acids has increased over the last decades. Consequently, the interest in fish oil-enriched foods has also increased. However, addition of these highly unsaturated fatty acids to foods also adds the challenge of lipid oxidation. In order to limit lipid oxidation and the consecutive development of unpleasant off-flavours, the manner in which the fish oil is introduced to the food product should be carefully considered, e.g. an emulsion could be used as delivery system for the omega-3s.
The aim of this study was therefore to compare lipid oxidation in fish oil-in-water emulsions made by the use of different emulsifiers. Results showed that emulsions made with phospholipid based emulsifiers oxidised more than neat oil, whereas emulsions made with protein based emulsifiers generally oxidised less than neat oil. The protective effect of proteins might be caused by several factors such as the physical structure of the interface and a possible metal chelating effect. Moreover, due to the much lower lipid content, the protein based emulsifiers, may be less susceptible to lipid oxidation compared to the phospholipid based.
Original language | English |
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Publication date | 2010 |
Publication status | Published - 2010 |
Event | 101st AOCS Annual Meeting - Phoenix, AZ, United States Duration: 16 May 2010 → 19 May 2010 Conference number: 101 http://www.aocs.org/archives/am2010/index.cfm |
Conference
Conference | 101st AOCS Annual Meeting |
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Number | 101 |
Country/Territory | United States |
City | Phoenix, AZ |
Period | 16/05/2010 → 19/05/2010 |
Internet address |