Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin |
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Authors: | Hanna Salminen Marina Heinonen Eric A Decker |
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Affiliation: | (1) Division of Food Chemistry, Department of Applied Chemistry and Microbiology, University of Helsinki, P.O. Box 27, 00014 Helsinki, Finland;(2) Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, MA 01003, USA |
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Abstract: | The purpose of this study was to evaluate the effects of berry phenolics, in this case, black currant (Ribes nigrum) anthocyanins and raspberry (Rubus idaeus) ellagitannins, in the presence of continuous phase β-lactoglobulin (β-Lg), on the oxidative stability of Brij 35-stabilized
corn oil-in-water emulsions. The extent of lipid oxidation in emulsions was measured by determining the formation of lipid
hydroperoxides and hexanal, and extent of protein oxidation by monitoring the loss of tryptophan and cysteine residues in
the continuous phase β-Lg. Berry phenolics at concentration levels of 20 and 50 μM were able to prevent lipid oxidation with
and without β-Lg in the aqueous phase. The results show that a combination of β-Lg and berry phenolics was more efficient
in inhibiting hexanal formation than either component alone. Synergistic effects on antioxidant activity toward hexanal were
observed only at the 20 μM levels of berry phenolics in combination with continuous phase β-Lg. The berry phenolics were also
able to inhibit the oxidation of tryptophan and cysteine residues of β-Lg. The results show that the amino acid residues were
oxidized prior to the propagation of lipid oxidation. This suggests that these amino acids were able to inhibit fatty acid
scission. The information gained from this study would be useful in protecting emulsion-based food products from oxidative
deterioration. |
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