Lipid oxidation in oil-in-water rmulsions rich in omega-3: Effect of aqueous phase viscosity, Emulsifiers, and antioxidants - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2019

Lipid oxidation in oil-in-water rmulsions rich in omega-3: Effect of aqueous phase viscosity, Emulsifiers, and antioxidants

Aurélia Pernin
Véronique Bosc
Paola Soto
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Even Le Roux
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Abstract

Phenolic compounds offer a solution to limit oxidation and bacterial growth in food products. This study aims to better understand the impact of compositional and structural parameters of o/w emulsions on oxidative stability in several realistic models, composed of fish oil, an aqueous phase supplemented or not with guar gum, and whey proteins or Tween 80 as emulsifiers. Some systems include phenolic antioxidants, alone or in mixture (alpha-tocopherol, eugenol, ferulic acid). The presence of guar gum slightly delays oxidation by limiting oxygen transfer from the headspace to the emulsion and within the different compartments of the emulsion. Moreover, oxidation is lower in emulsions formulated with whey proteins, due to their potent interference with oxidation reactions. Ferulic acid shows no antioxidant activity. Eugenol and alpha-tocopherol are efficient in emulsions formulated with whey proteins due to their localization in the reactional system and therefore their proximity to oxidation sites. Practical Applications: These results can find practical applications in protecting essential omega-3 fatty acids with natural phenolic antioxidants in food emulsions. They would also contribute to limit the use of additives in food by promoting synergistic actions of phenolic compounds with complementary antioxidant mechanisms. At least, they could offer a sustainable valorization of by-products from agro-industry by producing ingredients rich in phenolic compounds, not only having antioxidant properties but also antibacterial effects. The nature and partition of emulsifier (whey proteins, Tween 80), thickener (guar gum), and antioxidant (ferulic acid, alpha-tocopherol and/or eugenol) play a major role in the oxidation kinetics of omega-3 polyunsaturated fatty acids in o/w emulsions.
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Dates and versions

hal-02738084 , version 1 (02-06-2020)

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Aurélia Pernin, Véronique Bosc, Paola Soto, Even Le Roux, Marie-Noelle M.-N. Maillard. Lipid oxidation in oil-in-water rmulsions rich in omega-3: Effect of aqueous phase viscosity, Emulsifiers, and antioxidants. 2nd International Symposium on Lipid Oxidation and Antioxidants in Food and Nutrition, Jun 2018, Graz, Australia. pp.13, ⟨10.1002/ejlt.201800462⟩. ⟨hal-02738084⟩
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