Department of Agriculture and Food Systems, Melbourne School of Land and Environment, University of Melbourne, Melbourne, Victoria 3010, Australia.
J Agric Food Chem. 2012 Jan 11;60(1):444-50. doi: 10.1021/jf2034785. Epub 2011 Dec 23.
The influence of EDTA on lipid oxidation in sugar beet pectin-stabilized oil-in-water emulsions (pH 6, 15% oil, wet basis), prepared from fish oil (FO) and fish oil-extra virgin olive oil (FO-EVOO) (1:1 w/w), as well as the spray-dried microcapsules (50% oil, dry basis) prepared from these emulsions, was investigated. Under accelerated conditions (80 °C, 5 bar oxygen pressure) the oxidative stability was significantly (P < 0.05) higher for FO and FO-EVOO formulated with EDTA, in comparison to corresponding emulsions and spray-dried microcapsules formulated without EDTA. The EDTA effect was greater in emulsions than in spray-dried microcapsules, with the greatest protective effect obtained in FO-EVOO emulsions. EDTA enhanced the oxidative stability of the spray-dried microcapsules during ambient storage (~25 °C, a(w) = 0.5), as demonstrated by their lower concentration of headspace volatile oxidation products, propanal and hexanal. These results show that the addition of EDTA is an effective strategy to maximize the oxidative stability of both FO emulsions and spray-dried microcapsules in which sugar beet pectin is used as the encapsulant material.
研究了 EDTA 对由鱼油（FO）和鱼油-特级初榨橄榄油（FO-EVOO）（1:1w/w）组成的糖甜菜果胶稳定的油包水乳液（pH6，15%油，湿基）以及由这些乳液制备的喷雾干燥微胶囊（50%油，干基）中脂质氧化的影响。在加速条件（80°C，5 巴氧气压力）下，与未添加 EDTA 的对应乳液和喷雾干燥微胶囊相比，用 EDTA 配制的 FO 和 FO-EVOO 的氧化稳定性显著提高（P <0.05）。EDTA 对乳液的影响大于对喷雾干燥微胶囊的影响，在 FO-EVOO 乳液中获得了最大的保护效果。EDTA 通过降低丙酸和己醛等顶空挥发性氧化产物的浓度，在环境储存（~25°C，a(w)=0.5）期间增强了喷雾干燥微胶囊的氧化稳定性。这些结果表明，添加 EDTA 是一种有效策略，可以最大限度地提高糖甜菜果胶用作包封材料的 FO 乳液和喷雾干燥微胶囊的氧化稳定性。
