Autoxidation of Fish Oil in Mayonnaise-Like O/W Type Emulsion

Abstract

O/W type emulsions were prepared with salmon oil as lipid and soymilk or whole egg as an emulsifier at different pH, to know the effect of pH on the oxidation and flavor stability of mayonnaise-like emulsions. Emulsions were oxidized in the presence of hemoglobin as a catalyst at 20˚C. Both emulsions prepared with soymilk and whole egg were stable at pH 4 to 6, when the oxidative stability of emulsions was estimated as the induction period. Volatile compounds produced during oxidation were quantified for emulsions at different pH. Total volatiles were highest at pH 4. Propanal was added as a typical volatile compound to emulsions at different pH. The quantity of propanal in the gas phase was highest at pH 4, while it was lowest in the liquid phase at pH 4. The inferior flavor stability of mayonnaise could be due to the high volatility of low molecular weight compounds at pH 4, but this is not true of the oxidative stability.

Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

“…For example at pH 4, carbonyl compounds (propanal) can easily migrate from the liquid phase to gas phase because of weak interactions between the proteineous emulsifier under acidic conditions, so the stability of the mayonnaise flavour could be totally different from oxidative stability (Takai, Endo, Okuzaki, & Fujimoto, 2003).…”

Identifying natural products for improving shelf life of mayonnaise

“…The change in concentration of hexanal in mayonnaise and oil during storage confirms high rate of lipid oxidation in mayonnaise. Previously it was found that the mechanism of lipid oxidation in an O/W emulsion is different from that in the bulk oil system (Takai et al, 2003). The addition of BHA to mayonnaise significantly decreased the amount of hexanal during storage.…”

“…It can be concluded that the use of modified lecithins can improve the oxidative stability of low calorie mayonnaise (Magda et al, 2003). On the other hand, a study on oxidative stability of mayonnaise-like emulsions containing salmon oil emulsified with soymilk and whole egg showed that the emulsion prepared with whole egg was more stable to oxidation than the mayonnaise made with soymilk (Takai et al, 2003). Soymilk and whole egg have a variety of proteins so the protein structures in the emulsion might influence the form and size of lipid droplets.…”

“…Also, the number and position of double bonds in fatty acids leads to production of different compositions of aldehydes , for example, linoleic acid generates 9and 13-hydroperoxides that decompose to produce hexanal (Frankel, 1983). The mechanism of lipid oxidation in an O/W emulsion is different from that in the bulk oil system (Takai et al, 2003).…”

“…As sunflower oil contains approximately 70% linoleic acid, which is an unsaturated fatty acid, it is susceptible to lipid oxidation (Jelen, Obuchowska, Zawirska-Wojtasiak, & Wasowicz, 2000;Marmesat, Morales, Velasco, & Dobarganes, 2012). Studies showed that the mechanism of lipid oxidation in an O/W emulsion is different from that in a bulk oil system (Takai et al, 2003). Butylated hydroxyanisole (BHA) is one of the most common synthetic antioxidant used in oil.…”