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

Abstract

Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid Milk drinks containing 5% traditional sunflower oil (SO), randomized lipid (RL) or specific structured lipid (SL) (both produced from SO and tricaprylin/caprylic acid) were compared with respect to their particle size, viscosity and oxidative stability during storage. Furthermore, the effect of adding potential antioxidants EDTA or gallic acid to the milk drink based on SL was investigated. The lipid type significantly affected the oxidative stability of the milk drinks: Milk drink based on SL oxidized faster than milk drink based on RL or SO. The reduced oxidative stability in the SL milk drink could not be ascribed to a single factor, but was most likely influenced by the structure of the lipid and differences in the process applied to produce and purify the lipids. EDTA was a strong antioxidant, while gallic acid did not exert a distinct antioxidative effect in the milk drink based on SL.

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

“…The amount of skimmed milk was adjusted so that the total amount of ingredients including milk added up to 2000 g in all experiments. Milk drinks were produced as previously described (2). The milk drink was exposed to "high-temperature-short time" (HTST) treatment before it was poured into sterile bottles.…”

Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions

“…The volatiles were desorbed (200°C) from the trap in an automatic thermal desorber (ATD-400, Perkin-Elmer, Norwalk, CT) and cryofocused on a Tenax GR cold trap. The volatiles were separated by gas chromatography (HP 5890 IIA, Hewlett-Packard, Palo Alto, CA) as described by Timm-Heinrich, Xuebing, Nielsen, and Jacobsen (2003) and analysed by mass spectrometry (HP 5972 mass selective detector). The oven temperature program was: 45°C held for 5 min, 1.5°C/min to 55°C, 2.5°C/min to 90°C, 12°C/min to 220°C and finally held at 220°C for 4 min.…”

Challenges when developing omega-3 enriched foods

“…In addition, caffeic acid was evaluated in energy bars Timm-Heinrich et al, 2003). Propyl gallate and gallic acid promoted oxidation in mayonnaise when added in concentrations of 40 mg/kg product and 200 mg/kg product, respectively.…”

“…Caffeic acid strongly promoted oxidative flavour deterioration in energy bars when added in concentrations from 3.75 mg/kg to 15 mg/kg product (Horn et al, 2009). The prooxidative effects of these antioxidants were ascribed to their ability to reduce Fe 3+ to Fe 2+ (Horn et al, 2009;Nielsen et al, 2004;Timm-Heinrich et al, 2003).…”