增强由蛋黄颗粒/卵磷脂复合物稳定的藻油粉末的氧化稳定性。
Enhancing the oxidative stability of algal oil powders stabilized by egg yolk granules/lecithin composites.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
School of Science, College of Science, Engineering and Health, RMIT University, Melbourne, Victoria, 3000, Australia.
出版信息
Food Chem. 2021 May 30;345:128782. doi: 10.1016/j.foodchem.2020.128782. Epub 2020 Dec 3.
This study reported a powder formulation containing omega-3-rich algal oil emulsions stabilized by egg yolk granules (EYGs)/lecithin composites. The improved physical stability of the algal oil samples due to increasing pH and lecithin addition was beneficial to the oxidative stability through analysis of free radical scavenging activities, metal ion chelating activities, and the release of primary and secondary oxidation products during accelerated storage (12 days, 60 °C). In addition, the effect of three antioxidants, i.e. ascorbic acid (VC), ascorbyl palmitate (AP), and α-tocopherol (VE), on lipid oxidation was investigated. Results showed that antioxidant partitioning at different regions of the emulsion system influenced its ability to prevent oxidation with the effectiveness of AP (at the O/W interface) > VE (in the oil phase) > VC (in the aqueous phase). This study developed a new powder-based emulsion formulation for algal oils with superior oxidative stability as an alternative source of omega-3.
本研究报道了一种含有富含 ω-3 的藻油乳液的粉末制剂，该乳液由蛋黄颗粒（EYG）/卵磷脂复合物稳定。藻油样品的物理稳定性因 pH 值的增加和卵磷脂的添加而得到改善，这有利于通过分析自由基清除活性、金属离子螯合活性以及在加速储存期间（12 天，60°C）初级和次级氧化产物的释放来提高其氧化稳定性。此外，还研究了三种抗氧化剂，即抗坏血酸（VC）、抗坏血酸棕榈酸酯（AP）和 α-生育酚（VE）对脂质氧化的影响。结果表明，抗氧化剂在乳液体系不同区域的分配影响了其阻止氧化的能力，其中 AP（在 O/W 界面）的效果>VE（在油相）>VC（在水相）。本研究开发了一种具有优异氧化稳定性的新型藻油粉末基乳液制剂，可作为 ω-3 的替代来源。
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