Approche physico-chimique et sensorielle de l’oxydation des lipides en émulsions

Villière, Angélique; Génot, Claude

doi:10.1051/ocl.2006.0028

Cited by 11 publications

(13 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For instance, a WPI-stabilized emulsion with a net charge twice greater than that of a casein-stabilized emulsion had a worse oxidative stability than the latter emulsion (Hu and others 2003a). Similarly, BSA-stabilized emulsions were found to oxidize faster at pH 4.0, where BSA is positively charged, than at pH 6.5 where it is negatively charged (Villière and others 2005;Villière and Genot 2006). The anionic surfactant Citrem, which gave a strongly negatively charged interface, decreased oxidation significantly in emulsions in comparison with nonionic Tween surfactants (Sorensen and others 2008; Berton and others 2011b), which was attributed to the metal-chelating properties of citric acid esters (Sorensen and others 2008).…”

Section: The Contrasted Effects Of Interfacial Area and Droplet Size mentioning

confidence: 97%

“…The alkyl radicals (L•) produced during initiation react very quickly with triplet oxygen to generate peroxyl radicals (LOO•), according to reaction (11):

L^{•} {+ O}_{2} \to {LOO}^{•}

Since peroxyl radicals are unstable, they abstract hydrogen atoms from other unsaturated fatty acids to form hydroperoxides and other alkyl radicals:

{LOO}^{•} + L^{'} normalH \to {LOOH + {normalL}^{'}}^{•}

The newly formed alkyl radicals can then react with triplet oxygen, and so on. This is why the measurement of oxygen uptake, even if not a very sensitive method, can be a good alternative to evaluate oxidation development for samples put in closed vessels (Villière and Genot ; Berton and others ). The radical chain reaction thereby engaged propagates at a high rate and the increase of hydroperoxides formed becomes exponential.…”

Section: The General Rules Of Lipid Oxidationmentioning

confidence: 99%

“…In addition, in the presence of both chelators and reducing agents, a low pH could promote the activation of metal ions due to their displacement from the chelators that made them inactive at higher pH. Oxidation was also favored at pH 4.0 as compared to pH 6.5 in BSA‐stabilized emulsions (Villière and others ; Villière and Genot ). This could result from the presence of high protein concentrations in the aqueous phase (14.1 g/L, Table ), as electrostatic interactions between metal ions and unadsorbed proteins would have screened any effect of electrostatic interactions at the interface; but differences in protein conformation and accessibility of radical scavenging amino acids were also considered by the authors as a possible explanation.…”

Section: The Role Of the Aqueous Phase In The Oxidation Of Emulsifiedmentioning

confidence: 99%

“…The newly formed alkyl radicals can then react with triplet oxygen, and so on. This is why the measurement of oxygen uptake, even if not a very sensitive method, can be a good alternative to evaluate oxidation development for samples put in closed vessels (Villière and Genot 2006;Berton and others 2012b). The radical chain reaction thereby engaged propagates at a high rate and the increase of hydroperoxides formed becomes exponential.…”

Section: The General Rules Of Lipid Oxidationmentioning

confidence: 99%

See 3 more Smart Citations

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Berton‐Carabin

Ropers

Génot

2014

Comp Rev Food Sci Food Safe

Self Cite

471

372

View full text Add to dashboard Cite

More polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food matrix to limit oxidation. This review establishes the state-of-the-art on lipid oxidation in oil-in-water (O/W) emulsions, with an emphasis on the role of the interfacial region, a critical area in the system in that respect. We first provide a summary on the essential basic knowledge regarding (i) the structure of O/W emulsions and interfaces and (ii) the general mechanisms of lipid oxidation. Then, we discuss the factors involved in the development of lipid oxidation in O/W emulsions with a special focus on the role played by the interfacial region. The multiple effects that can be attributed to emulsifiers according to their chemical structure and their location, and the interrelationships between the parameters that define the physicochemistry and structure of emulsions are highlighted. This work sheds new light on the interpretation of reported results that are sometimes ambiguous or contradictory.

show abstract

Section: The Contrasted Effects Of Interfacial Area and Droplet Size mentioning

confidence: 97%

“…The alkyl radicals (L•) produced during initiation react very quickly with triplet oxygen to generate peroxyl radicals (LOO•), according to reaction (11):

L^{•} {+ O}_{2} \to {LOO}^{•}

Since peroxyl radicals are unstable, they abstract hydrogen atoms from other unsaturated fatty acids to form hydroperoxides and other alkyl radicals:

{LOO}^{•} + L^{'} normalH \to {LOOH + {normalL}^{'}}^{•}

Section: The General Rules Of Lipid Oxidationmentioning

confidence: 99%

Section: The Role Of the Aqueous Phase In The Oxidation Of Emulsifiedmentioning

confidence: 99%

Section: The General Rules Of Lipid Oxidationmentioning

confidence: 99%

See 2 more Smart Citations

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Berton‐Carabin

Ropers

Génot

2014

Comp Rev Food Sci Food Safe

Self Cite

471

372

View full text Add to dashboard Cite

show abstract

“…Whereas, chemical oxidation and exogenous enzymes, usually from microbial activity, are responsible for the off-flavor referred to as oxidative rancidity Kalua et al, 2007;Morales, Rios, & Aparicio, 1997). This disagreeable sensory note is especially perceptible in oils that are strongly oxidized due to incorrect or excessively long storage and cause the consumers to reject such products (Bendini, Cerretani, Salvador, Fregapane, & Lercker, 2010;Villière & Genot, 2006). The absence of the C6 aldehydes, alcohols and esters from the lipoxygenase pathway and the presence of many saturated and unsaturated aldehydes from chemical oxidation, including hexanal, C5 branched aldehydes and alcohols and some C8 ketones, in relatively high concentrations, in the aroma of virgin olive oil, is associated with unpleasant notes (Angerosa, 2000;Gomes da Silva, Costa Freitas, Cabrita, & Garcia, 2012;Ha, Nihei, & Kubo, 2004;Kalua et al, 2007).…”

mentioning

confidence: 99%

Volatile Compounds, Profiles of Virgin Olive Oils Produced In the Eastern Morocco: Oxidative Stability and Sensory Defects

Tanouti¹,

Serghini-Caid²,

Sindic

et al. 2012

JFR

View full text Add to dashboard Cite

Studies on flavor profiles of virgin olive oil (VOO) are becoming more and more numerous. The VOO aromas are determined by a mixture of chemicals in olive oil, which influence its quality. Various studies around the world have shown that the volatile compounds in VOO depend on the climate, cultivation and process.The present work is a first approach to compare volatile profiles of VOO largely produced in eastern of Morocco after 6 months of storage at ambient temperature in darkness. Oxidative stability measured by Rancimat method at 101˚C was also determined. VOO volatile profiles were examined using the solid-phase micro extraction fibre method (SPME) in conjunction with gas chromatography/mass spectrometer (GC/ MS). 84 volatile compounds were identified; they belong to various chemical classes, such as aldehydes, alcohols, esters, ketones, carboxylic acids and hydrocarbons. The main volatile compounds present in olive oil samples were compounds with 6 carbon atoms (C6) such as Hexanal, (E)-hex-2-enal, Z-3-Hexen-1-ol and 1-Hexanol. Ethanol and Z-3, 7-dimethyl-1, 3, 6-octatriene, methyl acetate and ethyl acetate were also found. In general, these compounds have been identified in all VOO analyzed samples. The chemical compositions of the analyzed virgin olive oil headspaces evidenced that the most representative compounds In Isly and Kenine were carboxylic acids accounted for 59.24%-49.7% respectively, whereas the volatile fraction of the oil from Achajara almoubaraka showed significantly higher amounts of the alcohols (46%). Concerning oxidative stability, Isly and Kenine OO, have lower stability values compared to Achajara almoubaraka. Their potential oxidative susceptibility is therefore much higher than Achajara almoubaraka.

show abstract

Sensory evaluation of the odour of a sunflower oil emulsion throughout oxidation

Villière

Rousseau

Brossard

et al. 2007

Euro J Lipid Sci & Tech

Self Cite

View full text Add to dashboard Cite

Sensory evaluation of the odour of a sunflower oil emulsion throughout oxidationOxidation of unsaturated fatty acids is responsible for off-flavours, often described as rancid flavours. This study was aimed at describing the evolution of the odour of a sunflower oil-in-water emulsion during oxidation at 50 7C in the dark. Appearance of an odour and occurrence of oxidation were first tested for at short-time aging (0-4 h) by the triangle test and measurements of oxygen consumption, respectively. The odour of the emulsion oxidised for up to 240 h was then characterised by sensory profile, while volatiles issued from lipid oxidation were analysed in the headspace by SPME. From 1 h of aging, while oxygen consumption remained weak, a significant change of the odour was detected by the panel. Up to 21 volatile compounds were identified in the headspace of long-time-oxidised emulsions. Beyond the rancid attribute, seven attributes were chosen to describe the odour of oxidised emulsions, four of which referring to solutions of a single volatile oxidation compound. The contribution of the fresh oil attribute, initially dominant, was progressively overtaken from 6 to 24 h of aging by the deep-fried attribute, which later declined in favour of the painty attribute, predominant after 100 h. Evolution of intensity scores and contribution to odour profiles of attributes could not be easily related to one reference volatile compound or another, confirming the complex relationship between the generated volatile compounds and the perceived odour.

show abstract

Approche physico-chimique et sensorielle de l’oxydation des lipides en émulsions

Cited by 11 publications

References 30 publications

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Volatile Compounds, Profiles of Virgin Olive Oils Produced In the Eastern Morocco: Oxidative Stability and Sensory Defects

Sensory evaluation of the odour of a sunflower oil emulsion throughout oxidation

Contact Info

Product

Resources

About