The antioxidative effect of lipophilized caffeic acid was assessed in two different fish oil enriched food products: mayonnaise and milk. In both emulsion systems, caffeic acid esterified with fatty alcohols of different chain lengths (C1-C20) were better antioxidants than the original phenolic compound. The optimal chain length with respect to protection against oxidation was, however, different for the two food systems. Fish oil enriched mayonnaise with caffeates of medium alkyl chain length (butyl, octyl and dodecyl) added resulted in a better oxidative stability than caffeates with shorter (methyl) or longer (octadecyl) alkyl chains. Whereas in fish oil enriched milk emulsions the most effective caffeates were those with shorter alkyl chains (methyl and butyl) rather than the ones with medium and long chains (octyl, dodecyl, hexadecyl and eicosyl). These results demonstrate that there might be an optimum alkyl chain length for each phenolipid in each type of emulsion systems. (Résumé d'auteur
Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such as baked goods containing chocolate. The palm oil samples were heated at 220°C for 10 min to mimic the conditions found during a typical baking processing. The selected antioxidants were a free radical scavenger (tocopherol extract (TE), 0 and 500 mg/kg), an oxygen scavenger (ascorbyl palmitate (AP), 0 and 500 mg/kg), and a chelating agent (citric acid (CA), 0 and 300 mg/kg). These antioxidants were combined using a factorial design and were compared to a control sample, which was not supplemented with antioxidants. Primary (peroxide value and lipid hydroperoxide content) and secondary oxidation parameters (p‐anisidine value, p‐AnV) were monitored over a period of 200 days in storage at room temperature. The combination of AP and CA was the most effective treatment in delaying the onset of oxidation. TE was not effective in preventing oxidation. The p‐AnV did not increase during the storage period, indicating that this oxidation marker was not suitable for monitoring oxidation in this model.
Iron fortification in food products is a common strategy used to prevent iron deficiency. This is important because a large proportion of the population, mainly young children and women (of childbearing age) are at risk of developing iron deficiency anemia. Certain baked goods (biscuits, cookies) are regularly consumed by children making their iron fortification an effective strategy to prevent this deficiency. Although heme iron has high bioavailability it promotes oxidation, as other iron forms. In the present study, a model consisting of a refined palm oil, enriched with heme iron, was used to optimize the dose of ascorbyl palmitate (0, 100, 200, or 400 mg/kg) and citric acid (0, 250, or 500 mg/kg) to prevent oxidation in baked products. Both antioxidants were combined using a factorial design. Iron enriched samples were heated at 220°C for 10 min to mimic typical baking conditions. Primary (peroxide value and lipid hydroperoxide content) and secondary (p-anisidine value and hexanal content) oxidation were measured over 1 year of storage at room temperature in the darkness. Results of primary and secondary oxidation indicated that ascorbyl palmitate delays oxidation during storage. Conversely, citric acid acted as prooxidant and no synergistic effect between the two antioxidants was observed.Practical applications: The fortification of food with iron represents a potentially effective strategy to overcome iron deficiency. A heme iron ingredient was used in this study because it has higher bioavailability than that of inorganic iron. As heme iron is a dark ingredient it could be disguised in baked products that contain chocolate. The heme iron ingredient was mixed with palm oil, which is a fat widely used in bakery. Nevertheless, as with inorganic iron, heme iron induces oxidation, and affects nutritional value, organoleptic properties and the shelf-life of fortified foods. This study demonstrates that ascorbyl palmitate could be useful to prevent such undesired changes in iron fortified baked products.
Fortification of food products with iron is a common strategy to prevent or overcome iron deficiency. However, any form of iron is a pro-oxidant and its addition will cause off-flavours and reduce a product's shelf life. A highly bioavailable heme iron ingredient was selected to fortify a chocolate cream used to fill sandwich-type cookies. Two different strategies were assessed for avoiding the heme iron catalytic effect on lipid oxidation: ascorbyl palmitate addition and co-spray-drying of heme iron with calcium caseinate. Oxidation development and sensory acceptability were monitored in the cookies over one-year of storage at room temperature in the dark. The addition of ascorbyl palmitate provided protection against oxidation and loss of tocopherols and tocotrienols during the preparation of cookies. In general, ascorbyl palmitate, either alone or in combination with the co-spray-dried heme iron, prevented primary oxidation and hexanal formation during storage. The combination of both strategies resulted in cookies that were acceptable from a sensory point of view after 1year of storage.
Fortification of food products with non-heme or heme iron is a common strategy to overcome nutritional iron deficiency. Heme iron is highly bioavailable but it promotes oxidation, as do other iron forms. Palm oil is widely used in the formulation of bakery products and chocolate fillings. The work reported here aims to delay the onset of oxidation of a palm oil matrix fortified with heme iron, as a model for bakery products, through the use of ascorbyl palmitate (0 and 400 mg/kg) and the co-spray-drying of the heme iron with calcium caseinate in two ratios (heme iron concentrate:caseinate, 2:1 and 1:1, w/w). Primary (peroxide value and lipid hydroperoxide content) and secondary (p-anisidine value and hexanal content) oxidation were measured over one year of storage at room temperature in the dark. The combination of ascorbyl palmitate at 400 mg/kg and the co-spray-dried heme iron in a 1:1 ratio was the treatment that best protected iron fortified samples from oxidation during the storage time.Practical applications: Food fortification with iron has been suggested as a good strategy for overcoming iron deficiency. In this study, a heme iron ingredient has been selected due to its higher bioavailability than inorganic iron forms. Nevertheless, as other iron forms, heme iron is a potent prooxidant, which may affect the nutritional value, the sensory properties and shelf life of the fortified product. Thus, in this study the co-spray-drying of the heme iron with several coatings was assessed in order to reduce its pro-oxidant activity. The different heme irons were mixed with palm oil, which is a fat widely used in bakery. The combination of co-spray-dried heme iron and ascorbyl palmitate delayed the onset of oxidation, which demonstrates its effectiveness in future iron fortified bakery products.
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