Effects of Lactoferrin, Phytic Acid, and EDTA on Oxidation in Two Food Emulsions Enriched with Long-Chain Polyunsaturated Fatty Acids

Abstract

The influence of the addition of metal chelators on oxidative stability was studied in a milk drink and in a mayonnaise system containing highly polyunsaturated lipids. Milk drinks containing 5% (w/w) of specific structured lipid were supplemented with lactoferrin (6-24 muM) and stored at 2 degrees C for up to 9 weeks. Mayonnaise samples with 16% fish oil and 64% rapeseed oil (w/w) were supplemented with either lactoferrin (8-32 muM), phytic acid (16-124 muM), or EDTA (16-64 muM) and were stored at 20 degrees C for up to 4 weeks. The effect of the metal chelators was evaluated by determination of peroxide values, secondary volatile oxidation products, and sensory analysis. Lactoferrin reduced the oxidation when added in concentrations of 12 muM in the milk drink and 8 muM in the mayonnaise, whereas it was a prooxidant at higher concentrations in both systems. In mayonnaise, EDTA was an effective metal chelator even at 16 muM, whereas phytic acid did not exert a distinct protective effect against oxidation. The differences in the equimolar effects of the metal chelators are proposed to be due to differences in their binding constants to iron and their different stabilities toward heat and low pH.

Challenges when developing omega-3 enriched foods

“…In both systems, it appeared to exhibit a concentration dependent effect, but even at its optimum level, it only exerted a weak antioxidative effect Nielsen et al, 2004). The poor antioxidative effect of lactoferrin may be due to its relatively low binding constant towards Fe…”

“…It is also possible that lactoferrin loses its metal chelating properties at low pH values as that of mayonnaise (pH 4) or during heating processes as that used to prepare the milk drink (Jacobsen et al, 2008a;Nielsen et al, 2004).…”

Διερεύνηση Της Οξειδωτικής Σταθερότητας Των Λιπιδίων Και Των Πρωτεϊνών Κρέατος Χοίρου Μετά Από Προσθήκη Εκχυλισμάτων Φύλλων Ελιάς

“…Εκτός από τις συνθετικές, πολυάριθμες φυσικές ενώσεις με ικανότητα σχηματισμού συμπλόκων, χρησιμοποιούνται, επίσης, ως δευτεροταγείς αντιοξειδωτικές ουσίες. Χαρακτηριστικά παραδείγματα τέτοιων ουσιών είναι διάφορες φλαβονόλες, όπως η κερκετίνη και η μυρικετίνη (Ramanathan & Nagaratham 1993), το φυτικό οξύ (Nielsen et al 2004) και η χιτίνη και τα παράγωγά της (Shahidi et al 1999). …”

Occurrence of Synthetic Amino-Polycarboxylate Chelating Compounds in Oregon Surface Waters

“…By sequestering cations necessary for cellular function and cell wall growth, EDTA has been shown to have anti-fungal properties at levels around 1-2 mM (Holbein and Orduńa, 2010;Brul et al, 1997). In food products where fatty acid oxidation is a concern, addition of EDTA in concentrations around 75 mg/kg can be added to prevent lipid oxidation (Nielsen et al, 2004). The mechanism of action as an anti-fungal agent is iron sequestration in the food product during storage (Nielsen et al, 2004).…”

“…In food products where fatty acid oxidation is a concern, addition of EDTA in concentrations around 75 mg/kg can be added to prevent lipid oxidation (Nielsen et al, 2004). The mechanism of action as an anti-fungal agent is iron sequestration in the food product during storage (Nielsen et al, 2004).…”