Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid

Abstract

Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid Mayonnaise based on enzymatically produced specific structured lipid (SL) from sunflower oil and caprylic acid was compared with mayonnaise based on traditional sunflower oil (SO) or chemically randomized lipid (RL) with respect to their oxidative stability, sensory and rheological properties. Furthermore, the potential antioxidative effect of adding lactoferrin, propyl gallate or EDTA to the mayonnaise with SL was also investigated. Mayonnaise based on SL oxidized faster than mayonnaise based on RL or SO. The reduced oxidative stability in the SL mayonnaise could not be ascribed to a single factor, but was most likely influenced by the structure of the lipid, the lower tocopherol content and the higher initial levels of lipid hydroperoxides and secondary volatile oxidation compounds in the SL itself compared with the RL and traditional sunflower oil employed. EDTA was a strong antioxidant, while propyl gallate and lactoferrin did not exert any antioxidative effect in the SL mayonnaise.

Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid

“…However, the oxidative stability of SL in real foods has only been investigated in a few studies. Previously, we found that the oxidative stability in mayonnaise enriched with SL of MLM-structure produced from sunflower oil and tricaprylin (C8:0) was reduced compared to mayonnaise produced with randomized or traditional sunflower oil [4].…”

“…Previous results had shown that SL would need antioxidants to protect the lipid against oxidation [4,6]. Depending on the kind of oxidation processes dominant in milk drink-type emulsions, different antioxidants may be effective.…”

“…Depending on the kind of oxidation processes dominant in milk drink-type emulsions, different antioxidants may be effective. One of the most important factors determining the oxidative stability in emulsions seems to be the concentration and activity of metal ions (especially iron) [4]. Metal ions are also present in milk.…”

Oxidative stability during storage of structured lipids produced from fish oil and caprylic acid

“…In addition, we investigated the antioxidative effect of adding the metal chelators EDTA or citric acid to the SFO. A concentration of 75 mg/kg EDTA was used, since it has been found to work in FO-enriched mayonnaise (6), and an equimolar amount of citric acid (42 mg/kg) was tested.…”

Stability of docosahexaenoic acid and eicosapentaenoic acid in breads after baking and upon storage

“…Thus, adequate enrichment levels, shelf life and the addition of antioxidants need to be considered to ensure good quality. Many recent studies have investigated the oxidative stability and sensory stability of omega-3 fatty acids enriched products (Jacobsen et al, 2003(Jacobsen et al, , 2008Dalton et al, 2006;Let et al, 2007;Nielsen et al, 2007;Verardo et al, 2009).…”