Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil

Gabriela A. Miguel, Charlotte Jacobsen, Cristina Prieto, Paul Kempen, Jose M. Lagaron, Ioannis S. Chronakis, Pedro Jesús García Moreno*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

This study investigated the oxidative stability and physical properties of low-fat mayonnaise fortified with electrosprayed zein capsules loaded with fish oil. A high encapsulation efficiency (EE) (83 ± 1%) was achieved in the encapsulates and semi-spherical capsules with rough surface and mean diameter of 2.4 ± 0.7 μm were obtained. The amount of primary oxidation products of the zein capsules did not increase over the storage, even though the initial content was higher compared to neat fish oil. Cryo-SEM images revealed that the capsules remained intact when they were incorporated into a water-based food matrix like mayonnaise. This explained the lower content of hydroperoxides at the end of the storage for the capsule-enriched mayonnaise (Mayo-C) when compared to mayonnaise enriched with neat fish oil (Mayo-F) (2 meq/kg oil vs. 6 meq/kg oil, respectively). Even though, volatile compounds from the secondary oxidation of omega-3, such as 2-ethylfuran and 1-penten-3-one were found in higher amounts in Mayo-F, a higher overall increase in all other secondary oxidation products was observed in Mayo-C. This increase was attributed to the formation of oxidation volatile compounds from the zein material, together with the oxidation of un-encapsulated fish oil droplets. Moreover, Mayo-C presented higher viscosity and droplet size than Mayo-F, which also increased during storage, although no further alterations of the emulsion like creaming were observed. Overall, these findings indicate the benefits of using zein as hydrophobic shell material for the development of omega-3 loaded-electrosprayed capsules intended to the enrichment of water-based food matrices when compared to the use of hydrophilic wall materials.
Original languageEnglish
JournalJournal of Food Engineering
Volume263
Pages (from-to)348-358
ISSN0260-8774
DOIs
Publication statusPublished - 2019

Keywords

  • Chemical Reactions
  • Chemical Operations
  • Organic Compounds
  • Food Products Plants and Equipment
  • Food Products
  • Physical Properties of Gases, Liquids and Solids
  • Electrospraying
  • Encapsulation
  • Lipid oxidation
  • Mayonnaise
  • Omega-3
  • Zein
  • Drops
  • Emulsification
  • Fish
  • Food storage
  • Oils and fats
  • Oxidation
  • Physical properties
  • Volatile organic compounds
  • Encapsulation efficiency
  • Oxidative stability
  • Secondary oxidation
  • Secondary oxidation products
  • Fish products

Cite this

@article{6b6e77a274024308992ae6f570114055,
title = "Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil",
abstract = "This study investigated the oxidative stability and physical properties of low-fat mayonnaise fortified with electrosprayed zein capsules loaded with fish oil. A high encapsulation efficiency (EE) (83 ± 1{\%}) was achieved in the encapsulates and semi-spherical capsules with rough surface and mean diameter of 2.4 ± 0.7 μm were obtained. The amount of primary oxidation products of the zein capsules did not increase over the storage, even though the initial content was higher compared to neat fish oil. Cryo-SEM images revealed that the capsules remained intact when they were incorporated into a water-based food matrix like mayonnaise. This explained the lower content of hydroperoxides at the end of the storage for the capsule-enriched mayonnaise (Mayo-C) when compared to mayonnaise enriched with neat fish oil (Mayo-F) (2 meq/kg oil vs. 6 meq/kg oil, respectively). Even though, volatile compounds from the secondary oxidation of omega-3, such as 2-ethylfuran and 1-penten-3-one were found in higher amounts in Mayo-F, a higher overall increase in all other secondary oxidation products was observed in Mayo-C. This increase was attributed to the formation of oxidation volatile compounds from the zein material, together with the oxidation of un-encapsulated fish oil droplets. Moreover, Mayo-C presented higher viscosity and droplet size than Mayo-F, which also increased during storage, although no further alterations of the emulsion like creaming were observed. Overall, these findings indicate the benefits of using zein as hydrophobic shell material for the development of omega-3 loaded-electrosprayed capsules intended to the enrichment of water-based food matrices when compared to the use of hydrophilic wall materials.",
keywords = "Chemical Reactions, Chemical Operations, Organic Compounds, Food Products Plants and Equipment, Food Products, Physical Properties of Gases, Liquids and Solids, Electrospraying, Encapsulation, Lipid oxidation, Mayonnaise, Omega-3, Zein, Drops, Emulsification, Fish, Food storage, Oils and fats, Oxidation, Physical properties, Volatile organic compounds, Encapsulation efficiency, Oxidative stability, Secondary oxidation, Secondary oxidation products, Fish products",
author = "Miguel, {Gabriela A.} and Charlotte Jacobsen and Cristina Prieto and Paul Kempen and Lagaron, {Jose M.} and Chronakis, {Ioannis S.} and {Garc{\'i}a Moreno}, {Pedro Jes{\'u}s}",
year = "2019",
doi = "10.1016/j.jfoodeng.2019.07.019",
language = "English",
volume = "263",
pages = "348--358",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil. / Miguel, Gabriela A.; Jacobsen, Charlotte; Prieto, Cristina; Kempen, Paul ; Lagaron, Jose M.; Chronakis, Ioannis S.; García Moreno, Pedro Jesús.

In: Journal of Food Engineering, Vol. 263, 2019, p. 348-358.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil

AU - Miguel, Gabriela A.

AU - Jacobsen, Charlotte

AU - Prieto, Cristina

AU - Kempen, Paul

AU - Lagaron, Jose M.

AU - Chronakis, Ioannis S.

AU - García Moreno, Pedro Jesús

PY - 2019

Y1 - 2019

N2 - This study investigated the oxidative stability and physical properties of low-fat mayonnaise fortified with electrosprayed zein capsules loaded with fish oil. A high encapsulation efficiency (EE) (83 ± 1%) was achieved in the encapsulates and semi-spherical capsules with rough surface and mean diameter of 2.4 ± 0.7 μm were obtained. The amount of primary oxidation products of the zein capsules did not increase over the storage, even though the initial content was higher compared to neat fish oil. Cryo-SEM images revealed that the capsules remained intact when they were incorporated into a water-based food matrix like mayonnaise. This explained the lower content of hydroperoxides at the end of the storage for the capsule-enriched mayonnaise (Mayo-C) when compared to mayonnaise enriched with neat fish oil (Mayo-F) (2 meq/kg oil vs. 6 meq/kg oil, respectively). Even though, volatile compounds from the secondary oxidation of omega-3, such as 2-ethylfuran and 1-penten-3-one were found in higher amounts in Mayo-F, a higher overall increase in all other secondary oxidation products was observed in Mayo-C. This increase was attributed to the formation of oxidation volatile compounds from the zein material, together with the oxidation of un-encapsulated fish oil droplets. Moreover, Mayo-C presented higher viscosity and droplet size than Mayo-F, which also increased during storage, although no further alterations of the emulsion like creaming were observed. Overall, these findings indicate the benefits of using zein as hydrophobic shell material for the development of omega-3 loaded-electrosprayed capsules intended to the enrichment of water-based food matrices when compared to the use of hydrophilic wall materials.

AB - This study investigated the oxidative stability and physical properties of low-fat mayonnaise fortified with electrosprayed zein capsules loaded with fish oil. A high encapsulation efficiency (EE) (83 ± 1%) was achieved in the encapsulates and semi-spherical capsules with rough surface and mean diameter of 2.4 ± 0.7 μm were obtained. The amount of primary oxidation products of the zein capsules did not increase over the storage, even though the initial content was higher compared to neat fish oil. Cryo-SEM images revealed that the capsules remained intact when they were incorporated into a water-based food matrix like mayonnaise. This explained the lower content of hydroperoxides at the end of the storage for the capsule-enriched mayonnaise (Mayo-C) when compared to mayonnaise enriched with neat fish oil (Mayo-F) (2 meq/kg oil vs. 6 meq/kg oil, respectively). Even though, volatile compounds from the secondary oxidation of omega-3, such as 2-ethylfuran and 1-penten-3-one were found in higher amounts in Mayo-F, a higher overall increase in all other secondary oxidation products was observed in Mayo-C. This increase was attributed to the formation of oxidation volatile compounds from the zein material, together with the oxidation of un-encapsulated fish oil droplets. Moreover, Mayo-C presented higher viscosity and droplet size than Mayo-F, which also increased during storage, although no further alterations of the emulsion like creaming were observed. Overall, these findings indicate the benefits of using zein as hydrophobic shell material for the development of omega-3 loaded-electrosprayed capsules intended to the enrichment of water-based food matrices when compared to the use of hydrophilic wall materials.

KW - Chemical Reactions

KW - Chemical Operations

KW - Organic Compounds

KW - Food Products Plants and Equipment

KW - Food Products

KW - Physical Properties of Gases, Liquids and Solids

KW - Electrospraying

KW - Encapsulation

KW - Lipid oxidation

KW - Mayonnaise

KW - Omega-3

KW - Zein

KW - Drops

KW - Emulsification

KW - Fish

KW - Food storage

KW - Oils and fats

KW - Oxidation

KW - Physical properties

KW - Volatile organic compounds

KW - Encapsulation efficiency

KW - Oxidative stability

KW - Secondary oxidation

KW - Secondary oxidation products

KW - Fish products

U2 - 10.1016/j.jfoodeng.2019.07.019

DO - 10.1016/j.jfoodeng.2019.07.019

M3 - Journal article

VL - 263

SP - 348

EP - 358

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -