Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States.
J Agric Food Chem. 2021 Jan 20;69(2):750-755. doi: 10.1021/acs.jafc.0c06209. Epub 2021 Jan 6.
As consumers increasingly demand "cleaner" labels, one available strategy is diluting oils high in unsaturated fatty acids into more stable, more saturated oils, thus delaying lipid oxidation by decreasing free-radical propagation reactions between oxidized fatty acids and unsaturated lipids. The effect of diluting fish oil into medium-chain triglycerides (MCTs) on oxidative stability was investigated using lipid hydroperoxides and gas chromatography headspace analysis. Dilutions up to 1 in 20 of fish oil in MCT extended propanal formation from 1 to 6 days in Tween-80-stabilized oil-in-water emulsions. This protective effect was not observed in emulsions wherein the two oils were in separate droplets. Fish oil blended with high oleic sunflower oil (HOSO) also demonstrated a protective effect when the oils were in the same emulsion droplets but not in separate emulsion droplets. The present study indicates that dilution can be used to increase the oxidative stability of polyunsaturated fatty acids in oil-in-water emulsions.
随着消费者对“更清洁”标签的需求不断增加，一种可用的策略是将富含不饱和脂肪酸的油稀释到更稳定、更饱和的油中，从而通过减少氧化脂肪酸和不饱和脂质之间的自由基传播反应来延迟脂质氧化。本研究采用脂质过氧化物和气相色谱顶空分析，研究了将鱼油稀释到中链甘油三酯（MCT）中对氧化稳定性的影响。在 Tween-80 稳定的油包水乳液中，将鱼油稀释至 MCT 的 1 比 20 可将丙醛形成时间从 1 天延长至 6 天。在两种油分别存在于液滴中的乳液中未观察到这种保护作用。当油在同一乳液液滴中而不是在单独的乳液液滴中时，混合有高油酸葵花籽油（HOSO）的鱼油也表现出保护作用。本研究表明，稀释可以用于提高油包水乳液中多不饱和脂肪酸的氧化稳定性。
