Oxidative stability of fish oil‐enriched mayonnaise‐based salads

Sørensen, Ann‐Dorit Moltke; Nielsen, Nina Skall; Jacobsen, Charlotte

doi:10.1002/ejlt.200900180

Cited by 30 publications

(17 citation statements)

References 28 publications

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“…A recent study compared the oxidative stability of mayonnaise with that of mayonnaise‐based tuna and shrimp salads. The results showed that mayonnaise was more oxidative stable than mayonnaise‐based salads with different vegetables, tuna or shrimp even though the amount of oil was higher in the pure mayonnaise 12. Interestingly, this study also indicated that fish oil‐enriched mayonnaise 12 had a higher oxidative stability compared to fish oil‐enriched mayonnaises used in earlier experiments without antioxidants added 9, 10.…”

Section: Introductionmentioning

confidence: 47%

Influence of emulsifier type on lipid oxidation in fish oil‐enriched light mayonnaise

Sørensen

Nielsen

Hyldig

et al. 2010

Euro J Lipid Sci & Tech

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The oxidative stability of fish oil-enriched light mayonnaise (40% oil) and the influence of two different emulsifiers, egg yolk and milk protein-based emulsifier, were evaluated. Moreover, the effects of different fish oil concentrations (4, 10 and 14%) and storage temperatures (2 and 208C) were investigated. As expected, the results showed that lipid oxidation increased with storage temperature, and at 208C with increasing fish oil concentrations. On the basis of the findings in this study, a storage temperature of 208C for 4 months cannot be recommended for light mayonnaise due to significant lipid oxidation even in mayonnaises without fish oil. However, enrichment of light mayonnaises with 4% fish oil without adding antioxidant did not result in increased oxidation when stored at 28C, and thus seems feasible; however, this has to be confirmed by sensory analysis. Surprisingly, our hypothesis that substitution of egg yolk with a less iron-containing emulsifier (milk protein-based emulsifier) could increase the oxidative stability of fish oil-enriched mayonnaises was not confirmed. These findings suggest that the initial quality of the emulsifiers was more important than its iron content in terms of lipid oxidation.

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Section: Introductionmentioning

confidence: 47%

Influence of emulsifier type on lipid oxidation in fish oil‐enriched light mayonnaise

Sørensen

Nielsen

Hyldig

et al. 2010

Euro J Lipid Sci & Tech

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“…, 2005), pro‐ and antioxidative components in the ingredients present (Jacobsen et al. , 2001; Sørensen et al. , 2010a), the way the oil is delivered into the food product (Let et al.…”

Section: Introductionmentioning

confidence: 99%

“…However, these highly unsaturated lipids are prone to lipid oxidation, and their incorporation into foods is therefore limited by the development of unpleasant off-flavours. When incorporating marine oils into foods, the quality of the oil (Let et al, 2005), pro-and antioxidative components in the ingredients present (Jacobsen et al, 2001;Sørensen et al, 2010a), the way the oil is delivered into the food product (Let et al, 2007) and the processing and storage conditions of the food (Sørensen et al, 2010b) have been shown to influence the lipid oxidation in the final fish oil-enriched food product.…”

Section: Introductionmentioning

confidence: 99%

Iron‐mediated lipid oxidation in 70% fish oil‐in‐water emulsions: effect of emulsifier type and pH

Horn

Nielsen

Jacobsen³

2012

Int J of Food Sci Tech

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Summary The objective of this study was to investigate the protective effect of five different emulsifiers on iron‐mediated lipid oxidation in 70% fish oil‐in‐water emulsions. The emulsifiers were either based on protein (whey protein isolate and sodium caseinate) or based on phospholipid (soy lecithin and two milk phospholipids with different phospholipid contents, MPL20 and MPL75). Lipid oxidation was studied at pH 4.5 and 7.0, and results were compared to lipid oxidation in neat fish oil. Results showed that all emulsions oxidised more than neat oil. Furthermore, emulsions prepared with proteins oxidised more at low pH than at high pH, and casein emulsions oxidised the least (Peroxide value (PV) at day 7 was 0.5–0.7 meq kg−1). Among emulsions prepared with phospholipids, emulsions with MPL75 were the most oxidised followed by emulsions prepared with lecithin and MPL20. Thus, PV in MPL75 emulsions was 5.0–5.5 meq kg−1 at day 7 compared with 0.9–1.9 meq kg−1 in MPL20 emulsions.

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“…In fish paté, addition of omega-3 PUFA in the form of microencapsulated fish oil resulted in the most stable product, followed by pre-emulsified fish oil. In contrast, PV in fish paté with neat fish oil increased dramatically during storage at 2°C up to 12 weeks (Nielsen and Jacobsen, 2010). All fish patés contained 5% fish oil.…”

Section: Effect Of Using a Delivery Systemmentioning

confidence: 88%

Challenges when developing omega-3 enriched foods

Jacobsen

2010

OCL

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Due to the polyunsaturated nature of omega-3 fatty acids, lipid oxidation is a major challenge when developing omega-3 enriched foods. In multiphase food systems, several factors can affect lipid oxidation and efficacy of antioxidants, added to prevent lipid oxidation. This review discusses the influence of important factors such as oil quality, delivery systems for omega-3 fatty acids, processing conditions, composition of the food matrix on lipid oxidation in different omega-3 enriched foods (milk, yoghurt, mayonnaise and mayonnaise-based salads, dressing, energy bar and fish paté). Moreover, the effect of different antioxidants (tocopherol, EDTA, lactoferrin, caffeic acid, ascorbic acid, ascorbyl palmitate, propyl gallate, gallic acid, as well as lipophilized antioxidants) is compared in different food systems.

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Oxidative stability of fish oil‐enriched mayonnaise‐based salads

Cited by 30 publications

References 28 publications

Influence of emulsifier type on lipid oxidation in fish oil‐enriched light mayonnaise

Influence of emulsifier type on lipid oxidation in fish oil‐enriched light mayonnaise

Iron‐mediated lipid oxidation in 70% fish oil‐in‐water emulsions: effect of emulsifier type and pH

Challenges when developing omega-3 enriched foods

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