Understanding and reducing oxidative flavour deterioration in foods

Jacobsen, Charlotte

doi:10.1533/9780857090447.1.122

Cited by 20 publications

(17 citation statements)

References 37 publications

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“…Moreover, these OAV were obtained using odour thresholds in oil and cannot be extrapolated to food systems with more complex matrices. Oxidized oils contain a complex mixture of different volatiles and the relationship between their concentration and the sensory impact is still poorly understood (Jacobsen, 2010). Additionally, the SPME-GC/TOF-MS method employed is less sensitive to volatiles with more than eight or more carbons due to their limited volatility, and several longer chain volatiles (e.g.…”

Section: Resultsmentioning

confidence: 99%

“…Lipid autoxidation also causes significant changes to the sensory properties and consumer acceptance of food products including odour, flavour, colour and texture (Jacobsen, 2010). While hydroperoxides, the primary products of lipid autoxidation, are odourless and tasteless, their degradation leads to the formation of complex mixtures of low-molecular-weight compounds with distinctive aromas.…”

Section: Introductionmentioning

confidence: 99%

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Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards

2015

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Analysis of food volatiles generated by processing are widely reported but comparisons across studies is challenging in part because most reports are inherently semi-quantitative for most analytes due to limited availability of chemical standards. We recently introduced a novel strategy for creation of broad spectrum isotopic standards for accurate quantitative food chemical analysis. Here we apply the principle to quantification of 25 volatiles in seven thermally oxidized edible oils. After extended oxidation, total volatiles of high n-3 oils (flax, fish, cod liver) were 120-170 mg/kg while low n-3 vegetable oils were <50 mg/kg. Separate experiments on thermal degradation of d5-ethyl linolenate indicate that off-aroma volatiles originate throughout the n-3 molecule and not solely the n-3 terminal end. These data represent the first report using broad-spectrum isotopically labeled standards for quantitative characterization of processing-induced volatile generation across related foodstuffs, and verify the origin of specific volatiles from parent n-3 fatty acids.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards

2015

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“…The detectable TBARS in gelatin was most likely due to decomposition of hydroperoxides into the secondary oxidation products in the later stages of lipid oxidation (Jacobsen 2010). Hydroperoxides break down in several steps, yielding a wide variety of decomposition products, especially aldehydes, including n-alkanals, trans-2-alkenals, 4-hydroxytrans-2-alkenals and malonaldehyde (Frankel 2005;Jacobsen 2010). The secondary lipid oxidation products could lead to the offensive fishy odor (Sae-leaw et al 2013).…”

Section: Lipid Oxidationmentioning

confidence: 99%

Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

Sae‐leaw

Benjakul

O’Brien

2016

Journal of Food Biochemistry

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The impact of different pretreatments and defatting processes of seabass skins on fishy odor and other properties of gelatin was investigated. Skin pretreated with 0.05 M citric acid, followed by defatting using 30% isopropanol (G‐Ci‐Def) had the lowest residual phospholipid content (P < 0.05). Nevertheless, G‐Ci‐Def had a lower yield and gel strength, compared to those from skins pretreated with acetic acid (G‐Ac) or citric acid (G‐Ci) (P < 0.05). All gelatins contained α‐chains as the predominant component as indicated by SDS‐PAGE. G‐Ci‐Def showed the highest L* value and the lowest a*, b*, ΔE* and ΔC* values, compared to the other gelatins (P < 0.05). All gelatins were sponge or coral‐like in structure but varied in patterns as evaluated by scanning electron microscopy. The lower fishy odor associated with lower amounts of most volatile compounds was found in G‐Ci‐Def, compared to other gelatins. Therefore, gelatin with negligible fishy odor could be prepared from citric acid pretreated and isopropanol defatted skin. Practical Applications Seabass skins are potential raw materials for production of collagen, gelatin and bioactive protein hydrolysates. Pretreatment and defatting of seabass skin plays a significant role in the reduction of lipids, especially membrane phospholipids. Pretreatment using citric acid and defatting using isopropanol of skin prior to gelatin extraction could lower lipid oxidation, volatile compounds, and fishy odor. Gelatin prepared could be widely used in foods with minimal effect on sensory attributes.

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“…This aspect is especially important because the chemical and physical properties of such oils determine their ability to form small droplets, leading to stable emulsions after homogenization (Bai & McClements, 2016). Lipid oxidation is another factor defining the stability of the emulsions, as it usually limits the shelf-life of fat containing products (Jacobsen, 2010). For this reason, an adequate selection of oils is very important to prevent oxidation during storage, thus contributing for the long term stability of encapsulated microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Quintana¹,

Gerbino²,

Gómez‐Zavaglia³

2018

Food Research International

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Oil-in-water (O/W) emulsions of okara oil-caseinate (1:2; 1:3 and 1:4 O/W ratios) were used to encapsulate Lactobacillus plantarum CIDCA 83114. Once encapsulated, microorganisms were freeze-dried or spray-dried, and observed by scanning electronic and confocal microscopies. A physical characterization of the dehydrated capsules was carried out by determining their moisture content, water activity, particle size, polydispersity index and zeta potential. Determining the induction times and peroxide values provided information about their susceptibility to oxidation. In turn, bacterial stability was analyzed by plate counting before and after freeze-drying and spray-drying, and during storage at 4°C. Spray-dried emulsions had lower Z-sizes and polydispersity indexes, higher induction times and lower peroxide values than the freeze-dried ones, thus resulting better systems to protect L. plantarum CIDCA 83114. In addition, the culturability of spray-dried bacteria did not decrease neither after spray-drying nor up to 60days of storage at 4°C. The results showed that the better physical-chemical stability of spray-dried capsules determined the greater stability of microorganisms. This demonstrates the importance of defining adequate emulsions' formulations for an efficient encapsulation of microorganisms, with promising applications in the development of novel functional foods.

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Understanding and reducing oxidative flavour deterioration in foods

Cited by 20 publications

References 37 publications

Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards

Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards

Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

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