Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

Abstract

The antioxidative effect of lipophilized caffeic acid was assessed in two different fish oil enriched food products: mayonnaise and milk. In both emulsion systems, caffeic acid esterified with fatty alcohols of different chain lengths (C1-C20) were better antioxidants than the original phenolic compound. The optimal chain length with respect to protection against oxidation was, however, different for the two food systems. Fish oil enriched mayonnaise with caffeates of medium alkyl chain length (butyl, octyl and dodecyl) added resulted in a better oxidative stability than caffeates with shorter (methyl) or longer (octadecyl) alkyl chains. Whereas in fish oil enriched milk emulsions the most effective caffeates were those with shorter alkyl chains (methyl and butyl) rather than the ones with medium and long chains (octyl, dodecyl, hexadecyl and eicosyl). These results demonstrate that there might be an optimum alkyl chain length for each phenolipid in each type of emulsion systems. (Résumé d'auteur

Mass Transport Phenomena in Lipid Oxidation and Antioxidation

“…Using a broad range of homologous series of antioxidants in dispersed lipid models and cultured cells, it has been demonstrated that the antioxidant activity increases progressively with increasing chain length up to a critical point, beyond which the activity of the compounds decreases (Figure 4). Since its first mention (Laguerre et al 2009), this cut-off effect for antioxidants has been the subject of extensive research in lipid dispersions (Alemán et al 2015;Costa et al 2015;Laguerre et al 2010;Lee et al 2013;Losada-Barreiro et al 2013;Medina et al 2009;Panya et al 2012;Sørensen et al 2012Sørensen et al , 2014Sørensen et al , 2015 and cellular models , Laguerre et al 2011, Munoz-Marin et al 2013) as well as of review articles (Laguerre et al 2013a(Laguerre et al ,b, 2015Shahidi & Zhong 2011;Zhao et al 2015). Table 1 gives some examples of the experimental confirmations of the occurrence of a cut-off effect.…”

Are emerging deep eutectic solvents (DES) relevant for lipase-catalyzed lipophilizations?

“…Compare to IL, DES display many advantages such as a low price, a very easy preparation without any purification steps (they are simply prepared by mixing the components), and most of them are biodegradable (Durand, Lecomte, Villeneuve, 2013). Thus, the number of publications dedicated to their use has considerably increased in many fields of research such as metal recovery, gas purification, catalysis, chemical fixation of CO 2 (Li et al, 2008;Su et al, 2009), extraction of phytochemicals from plant material (Dai et al, 2013;Nam et al, 2015) or green solvents for biocatalysis (Alemán et al, 2015;Durand et al,2012;Durand, Lecomte, Baréa, 2013;Gorke et al, 2008;Lindberg et al, 2010;Maugeri et al, 2013;Zhao et al, 2011Zhao et al, , 2013. Recently, the term Natural Deep Eutectic Solvents (NADES) was introduced in literature as a new subfamily of LTTM, to label any mixture combining molecules abundantly present in the cellular constituents (e.g.…”

Pineapple Waste Extract for Preventing Oxidation in Model Food Systems

“…These emulsions can contain high or low concentrations of oil. The oil concentration used depends on the food being simulated (Horn and others ; Alemán and others ).…”

“…It is also relevant that bakery products (bread, cakes, muffins and cookies) can be used as models. They are valuable in order to study the influence of different factors on oxidation in fats and oils (Wirkowska and others ; Gawlik‐Dziki and others ; Botosoa and others ; Alemán and others ). For example, in products designed for children, such as cookies, the addition of synthetic antioxidants is often reduced.…”