Journal article
Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability
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.
| Language: | English |
|---|---|
| Year: | 2021 |
| Pages: | 128141 |
| ISSN: | 18737072 and 03088146 |
| Types: | Journal article |
| DOI: | 10.1016/j.foodchem.2020.128141 |
| ORCIDs: | Yesiltas, Betül , García Moreno, Pedro Jesus , 0000-0002-8436-7082 , Jacobsen, Charlotte , Sørensen, Ann-Dorit Moltke and Hyldig, Grethe |
Aldehydes Alkyl chain Antioxidants Caffeic Acids Caffeic acid Caseins Condiments Diglycerides EPA and DHA Emulsions Fish Oils Food Storage Humans Lipid oxidation Odorants Omega-3 Oxidation-Reduction Sensory evaluation Sodium caseinate Tartrates Taste Viscosity Volatile Organic Compounds Water caffeic acid n-hexanal tartaric acid
