Impact of Extra Virgin Olive Oil and Ethylenediaminetetraacetic Acid (EDTA) on the Oxidative Stability of Fish Oil Emulsions and Spray-Dried Microcapsules Stabilized by Sugar Beet Pectin

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• 作者：Sudheera Polavarapu ; Christine M. Oliver ; Said Ajlouni ; Mary Ann Augustin
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2012
• 出版时间：January 11, 2012
• 年：2012
• 卷：60
• 期：1
• 页码：444-450
• 全文大小：234K
• 年卷期：v.60,no.1(January 11, 2012)
• ISSN：1520-5118

文摘

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鈥揺xtra virgin olive oil (FO鈥揈VOO) (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 掳C, 5 bar oxygen pressure) the oxidative stability was significantly (P < 0.05) higher for FO and FO鈥揈VOO 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鈥揈VOO emulsions. EDTA enhanced the oxidative stability of the spray-dried microcapsules during ambient storage (25 掳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.

Keywords:

EDTA; extra virgin olive oil; emulsion; omega-3; oxidation; spray drying; sugar beet pectin