Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions

Betül Yesiltas; Ann-Dorit  Moltke Sørensen; Pedro Jesús García Moreno; Sampson Anankanbil; Zheng Guo; Charlotte Jacobsen

doi:10.1016/j.foodchem.2019.03.087

Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions

Betül Yesiltas, Ann-Dorit Moltke Sørensen, Pedro Jesús García Moreno, Sampson Anankanbil, Zheng Guo, Charlotte Jacobsen^*

^*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

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Abstract

This study investigated the effects of modified phosphatidylcholine (PC) with different alkyl chain lengths (PC_C14 and PC_C16) and covalently attached caffeic acid on the physical and oxidative stability of 70% fish oil-in-water emulsions. High fat emulsions were produced using different amounts of modified PCs in combination with sodium caseinate and soy-PC. Results showed that the physical stability of the emulsions was improved with increasing concentrations of modified PCs, due to their high surface activity. Emulsion stabilized with PC_C14 led to smaller droplets and higher viscosity, whereas PC_C16 had higher protein surface load, which may result in a thicker interfacial layer. Modified PCs enhanced the oxidative stability of the emulsions due to the attachment of caffeic acid to the glycerol backbone of PC, which brings the antioxidant in the vicinity of oil-water interface. PC_C16 led to less formation of primary and secondary oxidation products compared to PC_14 at their equivalent concentrations.

Original language	English
Journal	Food Chemistry
Volume	289
Pages (from-to)	490-499
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2019.03.087
Publication status	Published - 2019

Keywords

Modified phospholipids
Phosphatidylcholine
Sodium caseinate
Lipid oxidation
Oil-water interface
Caffeic acid
High fat delivery emulsions

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10.1016/j.foodchem.2019.03.087

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Yesiltas, B., Moltke Sørensen, A-D., García Moreno, P. J., Anankanbil, S., Guo, Z., & Jacobsen, C. (2019). Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions. Food Chemistry, 289, 490-499. https://doi.org/10.1016/j.foodchem.2019.03.087

Yesiltas, Betül ; Moltke Sørensen, Ann-Dorit ; García Moreno, Pedro Jesús ; Anankanbil, Sampson ; Guo, Zheng ; Jacobsen, Charlotte. / Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions. In: Food Chemistry. 2019 ; Vol. 289. pp. 490-499.

@article{7245aafc2fcb4ef4b91d4a6dddc01a75,

title = "Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions",

abstract = "This study investigated the effects of modified phosphatidylcholine (PC) with different alkyl chain lengths (PC_C14 and PC_C16) and covalently attached caffeic acid on the physical and oxidative stability of 70% fish oil-in-water emulsions. High fat emulsions were produced using different amounts of modified PCs in combination with sodium caseinate and soy-PC. Results showed that the physical stability of the emulsions was improved with increasing concentrations of modified PCs, due to their high surface activity. Emulsion stabilized with PC_C14 led to smaller droplets and higher viscosity, whereas PC_C16 had higher protein surface load, which may result in a thicker interfacial layer. Modified PCs enhanced the oxidative stability of the emulsions due to the attachment of caffeic acid to the glycerol backbone of PC, which brings the antioxidant in the vicinity of oil-water interface. PC_C16 led to less formation of primary and secondary oxidation products compared to PC_14 at their equivalent concentrations.",

keywords = "Modified phospholipids, Phosphatidylcholine, Sodium caseinate, Lipid oxidation, Oil-water interface, Caffeic acid, High fat delivery emulsions",

author = "Bet{\"u}l Yesiltas and {Moltke S{\o}rensen}, Ann-Dorit and {Garc{\'i}a Moreno}, {Pedro Jes{\'u}s} and Sampson Anankanbil and Zheng Guo and Charlotte Jacobsen",

year = "2019",

doi = "10.1016/j.foodchem.2019.03.087",

language = "English",

volume = "289",

pages = "490--499",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

Yesiltas, B , Moltke Sørensen, A-D, García Moreno, PJ, Anankanbil, S, Guo, Z & Jacobsen, C 2019, 'Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions', Food Chemistry, vol. 289, pp. 490-499. https://doi.org/10.1016/j.foodchem.2019.03.087

Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions. / Yesiltas, Betül ; Moltke Sørensen, Ann-Dorit ; García Moreno, Pedro Jesús; Anankanbil, Sampson; Guo, Zheng; Jacobsen, Charlotte.

In: Food Chemistry, Vol. 289, 2019, p. 490-499.

Research output: Contribution to journal › Journal article › Research › peer-review

TY - JOUR

T1 - Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions

AU - Yesiltas, Betül

AU - Moltke Sørensen, Ann-Dorit

AU - García Moreno, Pedro Jesús

AU - Anankanbil, Sampson

AU - Guo, Zheng

AU - Jacobsen, Charlotte

PY - 2019

Y1 - 2019

N2 - This study investigated the effects of modified phosphatidylcholine (PC) with different alkyl chain lengths (PC_C14 and PC_C16) and covalently attached caffeic acid on the physical and oxidative stability of 70% fish oil-in-water emulsions. High fat emulsions were produced using different amounts of modified PCs in combination with sodium caseinate and soy-PC. Results showed that the physical stability of the emulsions was improved with increasing concentrations of modified PCs, due to their high surface activity. Emulsion stabilized with PC_C14 led to smaller droplets and higher viscosity, whereas PC_C16 had higher protein surface load, which may result in a thicker interfacial layer. Modified PCs enhanced the oxidative stability of the emulsions due to the attachment of caffeic acid to the glycerol backbone of PC, which brings the antioxidant in the vicinity of oil-water interface. PC_C16 led to less formation of primary and secondary oxidation products compared to PC_14 at their equivalent concentrations.

AB - This study investigated the effects of modified phosphatidylcholine (PC) with different alkyl chain lengths (PC_C14 and PC_C16) and covalently attached caffeic acid on the physical and oxidative stability of 70% fish oil-in-water emulsions. High fat emulsions were produced using different amounts of modified PCs in combination with sodium caseinate and soy-PC. Results showed that the physical stability of the emulsions was improved with increasing concentrations of modified PCs, due to their high surface activity. Emulsion stabilized with PC_C14 led to smaller droplets and higher viscosity, whereas PC_C16 had higher protein surface load, which may result in a thicker interfacial layer. Modified PCs enhanced the oxidative stability of the emulsions due to the attachment of caffeic acid to the glycerol backbone of PC, which brings the antioxidant in the vicinity of oil-water interface. PC_C16 led to less formation of primary and secondary oxidation products compared to PC_14 at their equivalent concentrations.

KW - Modified phospholipids

KW - Phosphatidylcholine

KW - Sodium caseinate

KW - Lipid oxidation

KW - Oil-water interface

KW - Caffeic acid

KW - High fat delivery emulsions

U2 - 10.1016/j.foodchem.2019.03.087

DO - 10.1016/j.foodchem.2019.03.087

M3 - Journal article

C2 - 30955641

VL - 289

SP - 490

EP - 499

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -