Protection against Oxidation of Fish-Oil-Enriched Milk Emulsions through Addition of Rapeseed Oil or Antioxidants
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- 作者：Mette B. Let ; Charlotte Jacobsen ; Kim A. Pham ; and Anne S. Meyer
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：June 29, 2005
- 年：2005
- 卷：53
- 期：13
- 页码：5429 - 5437
- 全文大小：173K
- 年卷期：v.53,no.13(June 29, 2005)
- ISSN：1520-5118
文摘
The ability of rapeseed oil and/or different antioxidants (
- and 
-tocopherol mixture, ascorbyl palmitate,and EDTA) to protect fish-oil-enriched milk emulsions against oxidation was investigated. Tocopherolisomers in concentrations similar to those found in natural rapeseed oil were added to rapeseed oilstripped of natural tocopherols. The rapeseed oil with added tocopherols significantly inhibited oxidationin the fish-oil-enriched milk emulsions. In contrast, the emulsions with only fish oil and added - and-tocopherol were less stable than the emulsions with fish oil alone. When added individually, the-tocopherol seemed to inhibit oxidation more efficiently than -tocopherol. Ascorbyl palmitate (AP)almost completely retarded oxidation in the fish-oil-enriched milk emulsions, as determined by PV,volatile oxidation products, and sensory evaluation. AP also prevented the otherwise prooxidant effectof tocopherols added to fish oil before emulsification. No interactions between AP, tocopherols, andEDTA were observed, and EDTA added alone to fish oil did not show antioxidant properties inthe milk emulsions. Overall, the results showed that addition of AP or rapeseed oil containingnatural tocopherols to fish oil was equally efficient in inhibiting oxidation in the fish-oil-enriched milkemulsions.Keywords: Fish oil; lipid oxidation; milk; emulsion; rapeseed oil; ascorbyl palmitate; tocopherol; EDTA
- and -tocopherol mixture, ascorbyl palmitate,and EDTA) to protect fish-oil-enriched milk emulsions against oxidation was investigated. Tocopherolisomers in concentrations similar to those found in natural rapeseed oil were added to rapeseed oilstripped of natural tocopherols. The rapeseed oil with added tocopherols significantly inhibited oxidationin the fish-oil-enriched milk emulsions. In contrast, the emulsions with only fish oil and added - and-tocopherol were less stable than the emulsions with fish oil alone. When added individually, the-tocopherol seemed to inhibit oxidation more efficiently than -tocopherol. Ascorbyl palmitate (AP)almost completely retarded oxidation in the fish-oil-enriched milk emulsions, as determined by PV,volatile oxidation products, and sensory evaluation. AP also prevented the otherwise prooxidant effectof tocopherols added to fish oil before emulsification. No interactions between AP, tocopherols, andEDTA were observed, and EDTA added alone to fish oil did not show antioxidant properties inthe milk emulsions. Overall, the results showed that addition of AP or rapeseed oil containingnatural tocopherols to fish oil was equally efficient in inhibiting oxidation in the fish-oil-enriched milkemulsions.Keywords: Fish oil; lipid oxidation; milk; emulsion; rapeseed oil; ascorbyl palmitate; tocopherol; EDTA