Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

Abstract

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Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

“…The off-flavours developed in omega-3 PUFA enriched food creates stability problem especially with regard to odor and taste to most food products (Colmenero 2007) and it is highly susceptible towards oxidation. The human sensory apparatus has a low threshold for volatile off-flavours resulting from oxidation of omega-3 PUFA (Jacobsen et al 2008). To avoid the stability problem, fish oil could be added only to short shelf-life food products or it can be converted to powder by microencapsulation, a technique that changes the form of fish oil from liquid to powder and may stabilize the omega-3 PUFA.…”

The antioxidative effect of lipophilized rutin and dihydrocaffeic acid in fish oil enriched milk

“…reduced risk of cardiovascular diseases are well documented. During the last decade substantial efforts have been put into enriching foods with the healthy n-3 LC PUFAs as reviewed by Jacobsen et al [1] These efforts have been carried out in order to increase the populations' intake of especially eicosapentaenoic acid (EPA) and DHA [2,3]. Despite the increasing number of n-3 PUFA enriched foods on the market, consumer acceptance and shelf-life of such products are still limited by the higher oxidative susceptibility of unsaturated lipids, which will lead to an unpleasant fishy off-flavour [4][5][6][7].…”

“…Therefore, the aim was to evaluate the antioxidative effect of dihydrocaffeic acid lipophilized with either octyl or oleyl alcohol and rutin lipophilized with lauric acid or palmitic acid in fish oil enriched milk. Fish oil enriched milk was chosen as previous studies have shown that it is highly susceptible to lipid oxidation [1]. Moreover, it is a complex food system in which antioxidants may interact with different compounds, e.g.…”

Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products

“…The use of antioxidants can prevent the oxidative deterioration of foods enriched with ω-3 PUFA, however, similar antioxidants exert different effects on food emulsions (Jacobsen, Let, Nielsen & Meyer, 2008). Previous papers have demonstrated that it is possible to develop new meat products rich in long chain ω-3 PUFA elaborated with pre-emulsified oils and adding artificial antioxidants for improving the nutritional properties of these products (Muguerza, Gimeno, Ansorena & Astiasaran, 2004;Valencia, Ansorena & Astiasaran, 2006;Lee, Faustman, Djordjevic, Faraji & Decker, 2006;Valencia, Ansorena & Astiasaran 2007).…”