Homogenization Conditions Affect the Oxidative Stability of Fish Oil Enriched Milk Emulsions:  Oxidation Linked to Changes in Protein Composition at the Oil−Water Interface

Sørensen, Ann‐Dorit Moltke; Baron, Caroline P.; Let, Mette Bruni; Brüggemann, Dagmar; Pedersen, Lise Refstrup Linnebjerg; Jacobsen, Charlotte

doi:10.1021/jf0623900

Cited by 73 publications

(65 citation statements)

References 28 publications

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“…Thus, increased droplet size may result in decreased lipid oxidation [9]. However, the literature in this area is conflicting, and some studies support the hypothesis [4,28], whereas in milk emulsions the opposite has been observed [29,30]. Therefore, the increased oxidation in the control emulsion was most likely due to no protection of the lipids by antioxidants and not due to the different droplet size.…”

Section: Physical Stability and Lipid Oxidationmentioning

confidence: 98%

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

Sørensen

Petersen

Diego

et al. 2012

Euro J Lipid Sci & Tech

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The antioxidative effect of phenolipids was evaluated in fish oil enriched milk emulsions as a model for a complex food system. Two different phenolipids modified from dihydrocaffeic acid (with C8 or C18:1) and rutin (with C12 or C16) were evaluated. Both dihydrocaffeate esters and rutin laurate showed significantly better antioxidant properties in milk emulsion compared with the original phenolics. However, rutin palmitate only performed slightly better as antioxidant than rutin. The results with rutin indicated that a cut‐off effect exists in relation to the alkyl chain length with respect to optimal antioxidant activity in milk emulsions. Thus, the optimal alkyl chain length is at least below 16 carbon atoms, and maybe even less for rutin esters. For dihydrocaffeate esters it was not possible to conclude on a cut‐off effect in relation to alkyl chain length and antioxidative effect due to the almost similar antioxidant effect of the two phenolipids. However, there was a tendency towards octyl dihydrocaffeate being slightly more efficient than oleyl dihydrocaffeate.Practical application: The finding that phenolipids are better antioxidants in milk emulsions than the original phenolic acid provides new knowledge that can be used to develop new antioxidant strategies to protect foods against lipid oxidation. However, the results indicate that both optimization of alkyl chain length for each type of phenolic, and optimization for each type of emulsion will be necessary in order to get the best oxidative stability of an emulsion with these phenolipids. Use of efficient antioxidants may lower the amount of antioxidant needed to protect against lipid oxidation and may in addition decrease the costs.

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Section: Physical Stability and Lipid Oxidationmentioning

confidence: 98%

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

Sørensen

Petersen

Diego

et al. 2012

Euro J Lipid Sci & Tech

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“…To investigate this hypothesis, SDS-PAGE and confocal laser scanning microscopy were used to study the effect of the homogenization conditions on the composition of the oil-water interface and the location of selected proteins in the milk, respectively. The results suggested that a high temperature resulted in an increase in β-lactoglobulin adsorbed at the oil-water interface, and this was even more pronounced with higher pressure (Sørensen et al, 2007). In contrast, less casein seemed to be present at the oil-water interface with increasing pressure.…”

Section: Effect Of Emulsification Conditionsmentioning

confidence: 92%

“…To investigate the effect of emulsification conditions for incorporation of 0.5% fish oil into milk (total fat content 1.5%), different temperatures (50 and 72°C) and pressures (5, 15 and 22.5 MPa) were evaluated (Let et al, 2007b;Sørensen et al, 2007). It was observed that high temperature and high pressure (72°C-22.5 MPa) resulted in less lipid oxidation, whereas low pressure and low temperature (50°C-5 MPa) resulted in faster Table 1.…”

Section: Effect Of Emulsification Conditionsmentioning

confidence: 99%

“…This was independent of whether the tocopherol mixture was added with oil as a carrier or with a hydrophilic carrier, which enabled solubilisation of the antioxidant mixture in the aqueous phase of the mayonnaise before emulsification. In salad dressing and milk, γ-tocopherol was found to exert some antioxidative effect depending on its concentration, while α-tocopherol was a prooxidant in milk (Jacobsen et al, 2008a;Let et al, 2007;Let et al, 2005b). The effect of α-tocopherol was not investigated in salad dressing.…”

Section: Effect Of Tocopherolsmentioning

confidence: 99%

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Challenges when developing omega-3 enriched foods

Jacobsen

2010

OCL

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Due to the polyunsaturated nature of omega-3 fatty acids, lipid oxidation is a major challenge when developing omega-3 enriched foods. In multiphase food systems, several factors can affect lipid oxidation and efficacy of antioxidants, added to prevent lipid oxidation. This review discusses the influence of important factors such as oil quality, delivery systems for omega-3 fatty acids, processing conditions, composition of the food matrix on lipid oxidation in different omega-3 enriched foods (milk, yoghurt, mayonnaise and mayonnaise-based salads, dressing, energy bar and fish paté). Moreover, the effect of different antioxidants (tocopherol, EDTA, lactoferrin, caffeic acid, ascorbic acid, ascorbyl palmitate, propyl gallate, gallic acid, as well as lipophilized antioxidants) is compared in different food systems.

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“…It was reported that Sodium Caseinate contains traces of transition metal ions, especially iron. Thus, excessive addition of caseinate could result in maximum addition of ferrous ions, which, even at small levels, can promote oxidation by facilitating degradation of lipid hydroperoxides [73].…”

Section: Selection Of Surface Active Agentmentioning

confidence: 99%

Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application

Panagiotou

Fisher

2012

Challenges

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Entrapment of sub-micron scale emulsions containing active ingredients into macro-scale matrices has exhibited great potential as a delivery vehicle with controlled release capabilities, however optimization remains unrealized. Reported here are methods used to improve product quality by optimizing the emulsion formation steps. These methods are in conjunction with the precepts of Process Intensification (PI). Success with pharmaceutics and chemical reacting systems provides a strategy for a wide range of applications; the emphasis here being nutraceutics. Use of a nano-technology platform assists in: (a) product quality improvements through better nutrient dispersion, and thus bio-efficacy; and (b) production efficiencies through implementation of PI concepts. A continuous methodology, utilizing these PI concepts, that approximates a bottom-up approach to the creation of sub-micron and nano-emulsions is the basis of the technology presented here. Note that solid particles may result during post-processing. The metrics of successful processing include obtainment of nano-scale species with minimal input energy, reduced processing steps at higher throughput rates, and improved quality without over-usage of key ingredients. In addition to flavor and wellness characteristics, product stability for extended shelf life along with an appreciable cargo load in the entrapped emulsion is a major concern. Experimental protocols and path forward recommendations to overcome challenges and meet expectations in these emerging opportunities are also presented.

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Homogenization Conditions Affect the Oxidative Stability of Fish Oil Enriched Milk Emulsions: Oxidation Linked to Changes in Protein Composition at the Oil−Water Interface

Cited by 73 publications

References 28 publications

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

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

Challenges when developing omega-3 enriched foods

Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application

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