Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil-in-water emulsions containing omega-3 fatty acids

Alamed, Jean; McClements, David Julian; Decker, Eric A.

doi:10.1016/j.foodchem.2005.01.041

Cited by 90 publications

(55 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Compounds present in Cluster I (ascorbic acid, erythorbate, tocopherol, BHT and Trolox) exhibited a trend to present higher antioxidant activity when evaluated by DPPH, FRAP and TBARS methods, as previously reported by other researchers [4,22,33,34]. Caffeic acid was separated from Cluster I, as a function of its high performance, which was also observed in the ORAC methodology.…”

Section: Multi-dimensional Approachsupporting

confidence: 78%

Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach

Capitani

Carvalho

Rivelli

et al. 2009

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The antioxidant activity of natural and synthetic compounds was evaluated using five in vitro methods: ferric reducing/antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydradzyl (DPPH), oxygen radical absorption capacity (ORAC), oxidation of an aqueous dispersion of linoleic acid accelerated by azoinitiators (LAOX), and oxidation of a meat homogenate submitted to a thermal treatment (TBARS). All results were expressed as Trolox equivalents. The application of multivariate statistical techniques suggested that the phenolic compounds (caffeic acid, carnosic acid, genistein and resveratrol), beyond their high antioxidant activity measured by the DPPH, FRAP and TBARS methods, showed the highest ability to react with the radicals in the ORAC methodology, compared to the other compounds evaluated in this study (ascorbic acid, erythorbate, tocopherol, BHT, Trolox, tryptophan, citric acid, EDTA, glutathione, lecithin, methionine and tyrosine). This property was significantly correlated with the number of phenolic rings and catecholic structure present in the molecule. Based on a multivariate analysis, it is possible to select compounds from different clusters and explore their antioxidant activity interactions in food products.

show abstract

Section: Multi-dimensional Approachsupporting

confidence: 78%

Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach

Capitani

Carvalho

Rivelli

et al. 2009

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…The increase of pH results in lowering the solubility of the transition metals in the continuous phase so that they precipitate to the droplets' surface and promote oxidation. 19,20 Alamed et al 21 confirmed the presence of endogenous metals that naturally exist in the oil and/or water, after the addition of different concentrations of EDTA, which inhibited lipid oxidation in salmon o/w emulsions stabilized with Brij 35.…”

Section: Effect Of Ph On the Oxidative Stability Of O/w Emulsionsmentioning

confidence: 95%

Effect of Processing and Storage Parameters on the Oxidative Deterioration of Oil-in-Water Emulsions

et al. 2007

View full text Add to dashboard Cite

The effect of storage temperature, pH, and homogenization pressure on the oxidative deterioration of Tween 20 and sodium caseinate sunflower oil-in-water emulsions was studied by monitoring conjugated dienes (CD), lipid hydroperoxides (LH), and thiobarbituric acid reactive substances (TBARs). CD increased linearly with storage time, and the rate constant was temperature dependent according to the Arrhenius equation with an activation energy equal to 37.5 kJ mol −1 . The increase in LH and TBARs with temperature (5-60°C) was in good agreement with CD variation. Tween-stabilized emulsions oxidized faster as pH increased from 3 to 7, whereas a different behavior was observed in emulsions stabilized with sodium caseinate or a mixture of both emulsifiers. A change of homogenization pressure (30-900 bars), reflecting variation of emulsion average droplet size, had no effect on the oxidative stability of the emulsions.

show abstract

“…The nutritional benefits of omega-3 fatty acids make them excellent candidates as functional food ingredients if problems with oxidative rancidity can be overcome (Alamed et al 2006). Successful incorporation of omega-3 fatty acids into processed foods would most likely be in the form of lipid dispersions.…”

Section: Encapsulation Of Polyunsaturated Fatty Acids -An Example Appmentioning

confidence: 99%

Emulsion Delivery Systems for Functional Foods

Fustier

Taherian

Ramaswamy

2010

Functional Food Product Development

View full text Add to dashboard Cite

Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil-in-water emulsions containing omega-3 fatty acids

Cited by 90 publications

References 11 publications

Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach

Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach

Effect of Processing and Storage Parameters on the Oxidative Deterioration of Oil-in-Water Emulsions

Emulsion Delivery Systems for Functional Foods

Contact Info

Product

Resources

About