National Food Institute, Technical University of Denmark, Lyngby, Denmark.
National Food Institute, Technical University of Denmark, Lyngby, Denmark; Department of Chemical Engineering, University of Granada, Granada, Spain.
Food Chem. 2021 Mar 30;341(Pt 2):128141. doi: 10.1016/j.foodchem.2020.128141. Epub 2020 Sep 25.
Enrichment of mayonnaise using delivery emulsions (DEs) containing 70% fish oil versus neat fish oil was investigated. DEs were produced with combined use of sodium caseinate, diacetyl tartaric acid esters of mono- and diglycerides (DATEM), and/or modified DATEMs with different length (C12 or C14) and covalently attached caffeic acid. Physical and oxidative stability of the mayonnaises were analyzed based on parameters including droplet size, viscosity, peroxide value, volatile compounds, and sensory properties. DEs addition to mayonnaise resulted in larger droplets and lower viscosity compared to neat fish oil. However, zeta potential was higher in mayonnaises with DEs containing DATEMs. Mayonnaise containing DATEM C14 had higher protein surface load leading to a thicker interfacial layer, lower formation of hexanal, (E)-2-hexenal, and (E)-2-heptenal as well as lower rancid odour intensity compared to mayonnaise containing DATEM and free caffeic acid, and thus benefitted from the location of the antioxidant at the interface.
利用含有 70%鱼油的输送乳液 (DE) 来丰富蛋黄酱，而不是使用纯鱼油。DE 是通过使用酪蛋白酸钠、二乙酰酒石酸单双甘油酯（DATEM）以及/或具有不同长度（C12 或 C14）和共价连接的咖啡酸的改性 DATEM 联合生产的。根据包括粒径、粘度、过氧化物值、挥发性化合物和感官特性在内的参数分析了蛋黄酱的物理和氧化稳定性。与纯鱼油相比，蛋黄酱中添加 DE 会导致粒径更大、粘度更低。然而，含有 DATEM 的 DE 制备的蛋黄酱的动电电位更高。含有 DATEM C14 的蛋黄酱的蛋白质表面负载更高，导致界面层更厚，形成的六醛、（E）-2-己烯醛和（E）-2-庚烯醛更少，以及腐臭气味强度更低，这得益于抗氧化剂位于界面处。
