Oxidation in fish-oil-enriched mayonnaise

 Oxidative protection of mayonnaises with 16% fish oil was studied during cold storage (5  °C) after supplementation with different tocopherol systems: the ternary antioxidant system ascorbic acid, lecithin and tocopherol (A/L/T), and two commercial mixtures, an oil-soluble (Toco 70) preparation and a water-soluble (Grindox 1032) preparation. The physical structure of the fish-oil-enriched mayonnaise was manipulated by adding extra emulsifier (Panodan TR) with the purpose of investigating whether or not this affected the antioxidative activity of the tocopherol mixtures. A number of different analytical techniques HPLC (high-performance liquid chromatography, gas chromatography mass spectrometry (GC-MS), sensory analysis, confocal laser scanning microscopy and rheological measurements) were employed to elucidate the chemical, sensory, structural and rheological aspects of the oxidation process. Discriminant partial least squares regression was used to analyse the data obtained. The three tocopherol preparations not only affected the oxidative stability of the mayonnaises differently, they also influenced the rheological and structural properties of the mayonnaises in different ways. The rheological and structural properties of the mayonnaise were also affected by the addition of extra emulsifier, but this did not influence the formation of fishy and rancid off-flavours. Addition of the A/L/T system caused the immediate formation of distinct fishy and rancid off-flavours in the fresh mayonnaises. The volatile compounds trans-2-heptenal, 4-octen-3-one, 1-octen-3-ol, trans,cis-2,4-heptadienal, trans,trans-2,4-heptadienal, trans-2-octenal, nonanal and trans,cis-2,6-nonadienal were thought to contribute to the fishy and rancid flavours. Addition of Toco 70 did not affect the sensory perception of mayonnaise nor the development of volatile off-flavour compounds as evaluated by GC-MS, but the peroxide values were slightly increased in mayonnaise containing Toco 70 as compared to the other mayonnaises. Mayonnaise with Grindox 1032 seemed to have fewer fishy and rancid off-flavours than mayonnaises without antioxidant. This flavour-protective effect of Grindox 1032 was correlated to an increase in the size of the droplet diameter of mayonnaises supplemented with Grindox 1032. Received: 12 April 1999 / Revised version: 11 June 1999     

Methods for reducing lipid oxidation in fish-oil-enriched energy bars

Fish oil (FO) enrichment of foods is relevant owing to the beneficial effects of omega-3 polyunsaturated fatty acids on human health. However, the susceptibility of FO to oxidation necessitates careful control to avoid this oxidation. In this study, energy bars were successfully supplemented with 5% FO. Heating of bars during baking did, apparently, not increase oxidation. Energy bars produced with neat FO were oxidatively unstable as measured by peroxide value, secondary volatile oxidation products and sensory analysis. Pre-emulsification of the FO with sodium caseinate in water offered similar protection towards oxidation as packaging the energy bars in modified atmosphere. These protection methods were although not as efficient as addition of FO as micro-encapsulated powder. Addition of the metal chelator ethylene diamine tetra-acetic acid (EDTA) (100–2000 ppm) to emulsified FO decreased the oxidative stability of the energy bars compared with the energy bars with emulsified FO but without EDTA.     

Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties

Pork patties containing 1.5% NaCl and 2% hydrolyzed whey protein isolate (WPI, 1 h with flavourzyme or 6 h with protamex) or soy protein isolate (SPI, 0.5 h with chymotrypsin or flavourzyme) were cooked to 70?°C and subsequently stored at 4?°C up to 7 days. Lipid oxidation in patties during storage was analyzed by measuring the concentration of conjugated dienes (CD) and thiobarbituric acid-reactive substances (TBARS). Intact WPI and SPI, and their hydrolysates, were all inhibitory of oxidation (P <0.05) in cooked patties, with SPI being slightly more effective than WPI. Hydrolysis with protamex augmented the antioxidative activity (CD, TBARS) of WPI. Hydrolysis with either chymotrypsin or flavourzyme improved the ability of SPI to retard CD formation but did not delay the production of TBARS in stored pork patties.     

Peroxynitrite: a potential initiator of lipid oxidation in food

Peroxynitrite is formed from the nearly diffusion limited reaction between nitric oxide and superoxide. This reactive nitrogen species has received intense interest in the biomedical field as an initiator of potentially harmful oxidation reactions. Peroxynitrite can also be viewed as an important pro-oxidant that affects food quality. Since most biological tissues used for foods contain systems that produce both nitric oxide and superoxide, conditions that enhance or suppress the formation of these precursors will influence the formation of peroxynitrite. The complex oxidative chemistry of peroxynitrite involves direct reactions with cellular constituents such as antioxidants, production of reactive species capable of initiating lipid oxidation, and catalyst-dependent nitration reactions which may redirect the reactivity of peroxynitrite to favor protein oxidations. Thus, peroxynitrite reactions in food may be deleterious, leading to a decline of quality parameters such as flavor, color, and functional properties.     

Oxidation in fish-oil-enriched mayonnaise 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis

 A number of different analytical techniques (HPLC, GC-MS, sensory analysis, laser diffraction droplet size determination, confocal laser scanning microscopy and rheological measurements) were employed to elucidate both chemical, sensory, structural and rheological aspects of the oxidation process in mayonnaise containing 16% fish oil. The primary focus of the study was on the antioxidative effect of two different types of commercial propyl gallate mixtures: an oil-soluble and a water-soluble preparation. The effect of adding extra emulsifier (Panodan TR), used to manipulate the physical structure of the fish-oil-enriched mayonnaise and in turn affect the antioxidative activity of the propyl gallate mixtures, was also investigated. Mayonnaise with fish oil did not oxidise faster than mayonnaise without fish oil when judged from the chemical parameters tested. However, the fish-oil-enriched mayonnaises developed unpleasant off-odours and off-flavours much faster than the mayonnaise without fish oil. Addition of the two different propyl gallate mixtures not only influenced negatively the sensory qualities but also affected the structure and the rheological properties of the mayonnaise. Propyl gallate thus, in particular, promoted the development of fishy and rancid off-flavours during the storage of mayonnaise with fish oil, and this effect was especially pronounced for the water-soluble propyl gallate mixture. Four volatile oxidation compounds, namely 3-furaldehyde, 2,4-heptadienal, 2,4-decadienal and ethyl benzene, appeared to correlate to the fishy and rancid off-flavours that developed in mayonnaises with propyl gallate. Addition of propyl gallate also resulted in increased peroxide values, and a less viscous mayonnaise with bigger droplets. The data thus demonstrated that the propyl gallate mixtures employed did not protect mayonnaise with fish oil against flavour deterioration due to oxidation during storage. In addition, the data showed that several structural and rheological parameters were affected by the addition of propyl gallate. Received: 16 November 1998     

Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning

Lipid oxidation and the Maillard reaction are probably the two most important reactions in Food Science. Both include a whole network of different reactions in which an extraordinary complex mixture of compounds are obtained in very different amounts and produce important changes in food flavor, color, texture, and nutritional value, with positive and negative consequences. This article analyzes the interactions between both reactions, with special emphasis in nonenzymatic browning development, by discussing the influence of lipid oxidation products in the Maillard pathway and vice versa, as well as the existence of common intermediates and polymerization mechanisms in both reactions. The existing data suggest that both reactions are so interrelated that they should be considered simultaneously to understand the products of the Maillard reaction in the presence of lipids and vice versa, and should be included in one general pathway that can be initiated by both lipids and carbohydrates.     

食品乳状液中脂质氧化的影响因素及抑制方法

脂质氧化是造成食品乳状液质量下降的一个主要原因。乳化体系中脂质氧化的机理及影响氧化的因素与均相体系中脂质的氧化有很大不同。综述了油脂、氧、抗氧化剂、界面特性、油滴大小以及体系中各成分对食品乳状液中脂质氧化的影响,对于了解食品乳状液中脂质氧化的机理和有效防止食品乳状液中脂质氧化具有实际意义。     

Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage

The effect of dried spices and the ethanol extract of those spices was studied on the stability of fresh chicken minced meat, and fresh and cooked pork patties pretreated with NaCl during refrigerated and frozen storage. The antioxidant activities of the spices were measured by thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) in meat samples. The lipid oxidation was effectively inhibited in the chicken meat treated with several dry spices diminishing the TBARS to a range of 32% and 83% of those found in the control samples in frozen stored meat for 6 months. Marjoram, wild marjoram and caraway were the most effective dry spices. Ethanolic extracts of the same spices were more potent as antioxidants by lowering the concentration of the TBARS to a range of 20–27% of those found in the control samples. Addition of sodium salt to the minced pork resulted very high concentrations of the oxidation products originated from the polyunsaturated fatty acids. The treatment with ethanolic extract of spices (sage, basil, thyme and ginger) significantly inhibited the lipid peroxidation in refrigerated and chilled pork patties pretreated with NaCl by reducing both POV and TBARS. Heat treatment with microwaves produced significantly elevated levels of both lipid peroxides and TBARS, but the amount of these oxidation products was less than 10% in spice‐treated salted meat samples compared to that in untreated ones. Lipid peroxidation also grew continuously during the storage period at −18°C in raw and cooked samples. Ethanolic extracts of spices had a very strong antioxidative effect inhibiting lipid peroxidation in heat‐treated meat products during frozen storage. The highest antioxidant activity was observed in the case of ginger. High correlation coefficients were found between TBARS and POV both in raw and cooked pork patties (0.86, 0.91, respectively) during frozen storage. It is supposed that these compounds originated from the polyunsaturated fatty acids during oxidation processes but at different stages. Utilization of spices, spice mixtures or spice extracts in semi‐prepared meat products intended to be frozen for up to 6 months or more before consumption is proved to be advantageous in regard of shelf life of the food, as well as of human health, because of the beneficial effect of spices in inhibition of lipid peroxidation during heat treatment and chilling storage. © 1999 Society of Chemical Industry     

Industrially scalable complex coacervation process to microencapsulate food ingredients

Microencapsulation by conventional complex coacervation, though highly effective and achievable at the bench-scale, is challenging to scale-up because of the complexity of the process. A novel, industrially-scalable microencapsulation process by in situ complex coacervation during spray drying (the ‘CoCo process’) is introduced, where the multiple steps are collapsed into one, to form dry complex coacervated (CoCo) microcapsules by spray drying. The CoCo process was used to encapsulate d-limonene in CoCo microcapsules using alginate and gelatin as wall materials. Insoluble CoCo particles were produced without chemical cross-linking, with extents of complex coacervation of 75 ± 6% and 64 ± 6% for CoCo particles with and without d-limonene, respectively. Up to 82.7% of d-limonene was retained during spray drying; moreover, the CoCo matrix exhibited excellent barrier properties, retaining up to 80.0% of total d-limonene over 72-day storage in sealed vials at room temperature.Industrial relevanceCommercialization of microencapsulation of bioactives by complex coacervation in agricultural and food applications is hindered by the high-cost and time-intensive multistep process consisting of emulsification, coacervation, shell hardening and drying. In this work, we overcome these limitations by developing an industrially scalable in situ complex coacervation process during spray drying (‘CoCo process’). One-step complex coacervation during spray-drying opens the door to cost-effective, high-throughput, high-volume production of bioactive-containing microcapsules. The protective matrix microcapsules formed by this novel process stabilize and protect the bioactive, while allowing controlled release of the cargo for various applications in the food and many other industries.     

Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions

In oil-in-water emulsions, the physical location of antioxidants has been postulated to be one of the most important factors impacting activity. The purpose of this research was to examine how the esterification of various hydrocarbon chains (C₄, C₈, or C₁₂) onto chlorogenic acid (CGA) influenced physical properties and antioxidant activity in menhaden oil-in-water emulsions. Both surface activity and partitioning of CGA and its hydrocarbon esters into the lipid phase of oil-in-water emulsions increased with increasing size of the hydrocarbon chain. When CGA and its esters were added to a menhaden oil-in-water emulsion at concentration that resulted in equal free radical scavenging activity, CGA, butyl CGA and octyl CGA had similar antioxidant activity while dodecyl CGA was ineffective. These results suggest that phenolic antioxidants conjugated with hydrocarbon chains are more highly associated with lipid emulsions droplets, but these changes in physical properties did not increase antioxidant activity.     

Genistein- and daidzein 7-O-beta-D-glucuronic acid retain the ability to inhibit copper-mediated lipid oxidation of low density lipoprotein

Two isoflavones in vivo metabolites, genistein-7-O-beta-D-glucuronic acid (G7G) and daidzein-7-O-beta-D-glucuronic acid (D7G) were synthesised chemically. The ability of these metabolites to scavenge an organic radical was measured by the trolox equivalent antioxidant capacity (TEAC) assay, while their reducing ability was measured by the ferric reducing antioxidant power (FRAP) assay. The TEAC and FRAP values of G7G were 45 and 51% of that of genistein, while those of D7G were 52 and 77% of that of daidzein, respectively. A direct assessment of G7G and D7G antioxidant activity by their ability to delay copper(II)-mediated lipid oxidation of human LDL showed that these metabolites retained the ability to prevent oxidation in the lipid phase, but activity was diminished compared to their corresponding aglycones. However, G7G and D7G also decreased the rate of lipid oxidation to 53 and 86% of control without isoflavones, respectively, indicating a continuous exchange of antioxidants between the aqueous environment and the LDL lipid phase during the whole oxidation period.     

The inhibition of the food lipid radical oxidation by the flavonoid antioxidants

There are the current events on the oxidative damage of the food lipids summarized. The theoretical grounds of the inhibition of free radical oxidation by phenol compounds is proposed. It includes the electronic mechanism antioxidants of the antioxidative action of natural flavonoid substances.     

Mechanisms by which flavonol aglycones inhibit lipid oxidation better than glycosylated flavonols in comminuted muscle tissue

The effect of glycosylation on the ability of flavonoids to inhibit lipid oxidation in comminuted muscle tissue has not been previously examined. This work examined the ability of quercetin and quercetin-β-d-glucoside to inhibit lipid oxidation in mechanically separated turkey (MST). Quercetin inhibited formation of lipid peroxides and thiobarbituric acid reactive substances (TBARS) more effectively compared to quercetin-β-d-glucoside during frozen storage (p < 0.05). The possible mechanisms that cause glycosylation to decrease inhibition of lipid oxidation were also examined. Hydroxyl radical scavenging activity was similar when comparing quercetin and quercetin-β-d-glucoside, which indicated that the free hydroxyl group in 3 position of C ring in quercetin did not enhance its hydroxyl radical scavenging ability. Since muscle membrane lipids are susceptible to lipid oxidation, the ability of quercetin and quercetin-β-d-glucoside to incorporate into cellular membranes was studied. After adding quercetin and quercetin-β-d-glucoside to minced chicken muscle, flavonol content in the membrane fraction was determined. Around 32% of added quercetin partitioned into the membranes whereas quercetin-β-d-glucoside was not detected in the membranes. Similar trends were observed when each flavonol was added to isolated membranes. These studies suggest that glycosylation of flavonols weakens their ability to inhibit lipid oxidation in muscle tissue partly by decreasing the amount of flavonols in the membrane phase. In order to understand whether metal chelation by flavonols is a likely mechanism involved in the inhibition of lipid oxidation in MST, the role of endogenous metals in promoting lipid oxidation was examined. Addition of the metal chelators ethylenediamine tetraacetic acid (EDTA) and tetrakis(2-pyridylmethyl) ethylenediamine (TPEN) to MST did not inhibit lipid oxidation, which suggests that endogenous metals present in MST were not promoters of lipid oxidation. Hence it seems unlikely that the mechanism of inhibition by flavonols involved metal chelation in the comminuted muscle.     

风险-受益评估技术在食物及其成分方面的应用和研究进展

随着食物种类的多样化发展,食物给人类提供营养的同时也随之带来了风险,对食物和食物成分进行风险-受益评估是食品安全领域的一个新的发展方向。近年来,国际上有关风险-受益评估的研究主要应用于临床、微生物、环境及生态等研究领域,而基于食物和食物中某种成分的风险-受益评估研究则起步较晚。本文就国际上现有的食物及其成分的风险-受益评估技术和研究进展进行综述,并对我国风险-受益评估技术的应用进行了展望。     

Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review

This paper reviews indigenous Beninese food resources as potential ingredients for complementary infant foods with the aim to develop affordable formulations for low‐income households in each agro‐ecological zone of the country. Potential ingredients were selected on their documented nutritional value. The selected foods encompass 347 food resources, namely 297 plant products from home gardens or collected from natural vegetation and 50 animals, either domesticated or from the wild. The compiled data reveal that the distribution of the available food resources was unbalanced between agro‐ecological zones. Only a few animal ingredients are obtainable in northern Benin. Most resources are seasonal, but their availability may be extended. A high variation was observed in energy and nutrient contents. Antinutritional factors were identified in some resources, but processing techniques were reported to reduce their presence in meals. In general, ingredients from local tree foods (Adansonia digitata, Parkia biglobosa) were adequate as sources of nutrients for complementary infant foods. Based on this review, local foods for the development of complementary food formulas for Beninese infants and children may be selected for each agro‐ecological zone. The approach used is exemplary for other sub‐Saharan African countries in need of complementary infant foods. © 2017 Society of Chemical Industry     

动物源食品中脂质氧化降解产物检测的研究进展

动物源食品中脂质的氧化降解会引起一系列的化学和物理变化,对食品品质变化尤其是香气的形成有重要作用。通常这些反应受到温度、氧气、时间等多种因素的影响,目前尚没有一种检测方法能同时测定氧化过程各个阶段中的氧化产物。本文对食品中脂质氧化降解机制及其检测技术进展进行了综述,以期为调控脂质氧化程度、改善食品品质提供理论依据。     

Human intake of arsenic and iodine from seaweed-based food supplements and health foods available in the UK

A number of seaweed-based products were analysed for total and 'reducible' arsenic and total iodine. Maximum potential intakes of the two elements were estimated using the manufacturers' recommended does. The levels of reducible arsenic found were generally low and, with one exception, ingestion of the products is unlikely to lead to the Joint Expert Committee on Food Additives (JECFA) Tolerable Daily Intake being exceeded. Iodine levels varied widely even between different samples of the same product. In a number of these cases the potential iodine intake is very high.     

把食品配料技术用于食品接触塑材(摘要)

近年来,欧洲和北美也面临各种严重的食品安全问题.欧盟制定了食品接触塑材的法规,以回应该领域的主管部门提出的让公众得到足够的保护的要求,防止化学物质从接触食品的塑料材料中迁移出来,危害公众健康或影响食品质量.