Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant

Abstract

Gelled emulsions with carrageenan are a novel type of emulsion that could be used as a carrier of unsaturated fatty acids in functional foods formulations. Lipid degradation through volatile compounds was studied in gelled emulsions which were high in polyunsaturated oils (sunflower or algae oil) after 49 days of storage. Aqueous extract was tested as a natural antioxidant. Analysis of the complete volatile profile of the samples resulted in a total of 40 compounds, classified in alkanes, alkenes, aldehydes, ketones, acids, alcohols, furans, terpenes and aromatic hydrocarbons. During storage, the formation of the volatile compounds was mostly related to the oxidation of the main fatty acids of the sunflower oil (linolenic acid) and the algae oil (docosahexaenoic acid). Despite the antioxidant capacity shown by the extract, its influence in the oxidative stability in terms of total volatiles was only noticed in sunflower oil gels ( < 0.05), where a significant decrease in the aldehydes fraction was found.

Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators

“…It revealed that the concentration of various volatiles differed significantly between deteriorated and fresh samples, where unfriendly flavor ( e.g., aldehydes, olefins and alkanes) were higher in medium and serious deteriorated ones. Similar findings have been reported in a variety of foods ( Gayoso et al, 2017 , Ghorbani Gorji et al, 2019 , Ma et al, 2019 ). Moreover, as shown in Fig.…”

Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

“…This result is in accordance with previous findings on thermally treated fish muscle (Medina et al, ; Nieva‐Echevarría, Manzanos, Goicoechea, & Guillén, ). 2‐Pentylfuran was the most abundant furan compound (54.17%) in the cooked samples, which is clearly associated with linoleic acid oxidation (Gayoso et al, ). The slight decline of this compound in the canned tuna samples could be due to the migration into the soup.…”

Bioaccessibility and biological activity of Melissa officinalis , Lavandula latifolia and Origanum vulgare extracts: Influence of an in vitro gastrointestinal digestion

“…In particular, the radical scavenging capacity of RA, luteolin-7-O-glucoside and 4-(3,4dihydroxybenzoyloxymethyl)-phenyl-β-D-glycopyranoside) has been previously demonstrated (Goulas et al, 2010, Liang et al, 2012Shahidi & Chandrasekara, 2010 (Berasategi et al, 2014;Gayoso et al, 2017;López et al, 2007). In all techniques, we observed a similar trend, where no decrease (in O. vulgare samples) or a slight loss (up to 18% in M. officinalis and up to 19% in L. latifolia samples) in the antioxidant activity after gastrointestinal digestion was detected.…”