Influence of Nordic F. vesiculosus Extracts on Oxidative and Physical Stability of Fish-Oil-Enriched Mayonnaise

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Abstract

Lipid oxidation is a major problem especially in foods containing unsaturated fatty acids
causing undesirable off-flavors and reduced shelf life. Therefore, it is necessary to
prevent this type of quality deterioration and sustain consumer acceptance by the
addition of antioxidants. Synthetic antioxidants have been used in foods and personal
care products to slow down or prevent lipid oxidation. However, the ever-growing
consumers’ interest in natural ingredients and their concern for the safety of synthetic
antioxidants has triggered researchers to replace them with natural antioxidants. Natural
antioxidants can be extracted from terrestrial and marine environments. Fucus
vesiculosus is a brown seaweed, which is growing in the waters of the Nordic countries
and the Baltic Sea. This seaweed contains several compounds with antioxidant
properties such as pigments, tocopherols, phenolic compounds, sulfated
polysaccharides, and amino acids. In this study, the lipid-soluble fraction of F.
vesiculosus (lipids, pigments, and carotenoids) was extracted using supercritical CO2
and the water-soluble fraction (polyphenols, and sulfated polysaccharide) was extracted
using subcritical water. Two types of water-soluble fraction were prepared, one from
residue obtained after extraction of lipid-soluble fractions, and the other from whole
seaweed powder. The efficacy of the extracts to inhibit lipid oxidation of fish-oil-enriched
mayonnaise was studied by adding either the lipid-soluble fraction in the oil phase or
water-soluble fractions in the water phase. Moreover, the synergetic effect of oil and
water-soluble fractions was studied by adding them in the oil and water phases
respectively in the same mayonnaise formulation. The oxidation and physical stability of
the mayonnaises was studied during a storage period of 4 weeks by evaluating droplet
size, peroxide values, tocopherol content, and volatile oxidation products.
Original languageEnglish
Publication date2021
Publication statusPublished - 2021
Event18th Euro Fed Lipid Congress and Expo: Fats, Oil and Lipids - For a Healthy and Sustainable World - Virtual event
Duration: 18 Oct 202121 Oct 2021
Conference number: 18

Conference

Conference18th Euro Fed Lipid Congress and Expo
Number18
LocationVirtual event
Period18/10/202121/10/2021

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