Food enrichment with omega-3 polyunsaturated fatty acids

Ghelichi, Sakhi; Hajfathalian, Mona; García‐Moreno, Pedro J.; Yeşiltaş, Betül; Sørensen, Ann‐Dorit Moltke; Jacobsen, Charlotte

doi:10.1016/b978-0-12-821391-9.00020-x

Cited by 3 publications

(2 citation statements)

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“…For instance, milk with smaller droplets owing to the application of higher homogenization temperature and pressure was more stable than the one with larger droplets and thus less interfacial area (Let et al., 2007). This was explained by the role of homogenization temperature in β ‐lactoglobulin unfolding and partitioning between the interface and aqueous phase (Sørensen et al., 2007), which improves oxidative stability of food emulsion via two possible pathways, one through providing a better coverage of oil droplets and another by the role of amino acids with sulfhydryl groups (Ghelichi et al., 2021). Differences between food emulsions in terms of oxidative stability could occur on account of componential variations.…”

Section: Oxidation Across Different Types Of Parent and Food Emulsionsmentioning

confidence: 99%

Oxidation and oxidative stability in emulsions

Ghelichi¹,

Hajfathalian

Yeşiltaş

et al. 2023

Comp Rev Food Sci Food Safe

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Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative stability. The former has been comprehensively reviewed somewhere else, but our literature review indicated that there is a prominent ground for reviewing the latter across all kinds of emulsions. Therefore, the present study was formulated in order to review oxidation and oxidative stability in emulsions. In doing so, different measures to render oxidative stability to emulsions are reviewed after introducing lipid oxidation reactions and methods to measure lipid oxidation. These strategies are scrutinized in four main categories, namely storage conditions, emulsifiers, optimization of production methods, and antioxidants. Afterward, oxidation in all types of emulsions, including conventional ones (oil-in-water and water-in-oil) and uncommon emulsions in food production (oil-in-oil), is reviewed. Furthermore, the oxidation and oxidative stability of multiple emulsions, nanoemulsions, and Pickering emulsions are taken into account. Finally, oxidative processes across different parent and food emulsions were explained taking a comparative approach.

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Section: Oxidation Across Different Types Of Parent and Food Emulsionsmentioning

confidence: 99%

Oxidation and oxidative stability in emulsions

Ghelichi¹,

Hajfathalian

Yeşiltaş

et al. 2023

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

show abstract

“…The fortification of water-based food matrices with fish oil-in-water emulsions has been extensively studied in the literature [ 4 ]. However, only a few studies are reported on the use of fish oil-in-water emulsions for omega-3 enrichment of lipid-based matrices, leading to the formation of oil-in-water-in-oil (O 1 /W/O 2 ) emulsions.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O1/W/O2) Stabilized with Whey Protein Hydrolysate

et al. 2023

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This work studied the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions (O1/W/O2), where whey protein hydrolysate was used as a hydrophilic emulsifier. A 20 wt.% fish oil-in-water emulsion, stabilized with whey protein hydrolysate (oil: protein ratio of 5:2 w/w) and with a zeta potential of ~−40 mV, only slightly increased its D4,3 value during storage at 8 °C for seven days (from 0.725 to 0.897 µm), although it showed severe physical destabilization when stored at 25 °C for seven days (D4,3 value increased from 0.706 to 9.035 µm). The oxidative stability of the 20 wt.% fish oil-in-water emulsion decreased when the storage temperature increased (25 vs. 8 °C) as indicated by peroxide and p-anisidine values, both in the presence or not of prooxidants (Fe2+). Confocal microscopy images confirmed the formation of 20 wt.% fish oil-in-water-in-olive oil (ratio 25:75 w/w) using Polyglycerol polyricinoleate (PGPR, 4 wt.%). Double emulsions were fairly physically stable for 7 days (both at 25 and 8 °C) (Turbiscan stability index, TSI < 4). Moreover, double emulsions had low peroxide (<7 meq O2/kg oil) and p-anisidine (<7) values that did not increase during storage independently of the storage temperature (8 or 25 °C) and the presence or not of prooxidants (Fe2+), which denotes oxidative stability.

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