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Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers

Chen, Bingcan, Rao, Jiajia, Ding, Yangping, McClements, David Julian, Decker, Eric Andrew
Food research international 2016 v.85 pp. 162-169
EDTA (chelating agent), algal oils, antioxidant activity, antioxidants, ascorbic acid, chelating agents, deferoxamine, emulsifiers, emulsions, foods, grape seed extract, green tea, hydrophilicity, lipid peroxidation, lysophosphatidylcholine, oxidation, oxidative stability, polymers, polyunsaturated fatty acids, protective effect, rosmarinic acid, soybeans, synergism
The impact of natural hydrophilic antioxidants, metal chelators, and hydrophilic antioxidant/metal chelator mixture on the oxidative stability of base algae oil and water-in-algae oil emulsion was investigated. The results showed that green tea extract and ascorbic acid had greatest protective effect against algae oil oxidation and generated four day lag phase, whereas rosmarinic acid, grape seed extract, grape seed extract polymer, deferoxamine (DFO), and ethylenediaminetetraacetic acid (EDTA) had no significant protective effect. Besides, there was no synergistic effect observed between natural antioxidants and ascorbic acid. The emulsifiers are critical to the physicochemical stability of water-in-algae oil emulsions. Polyglycerol polyricinoleate (PGPR) promoted the oxidation of emulsion. Conversely, the protective effect on algae oil oxidation was appreciated when defatted soybean lecithin (PC 75) or defatted lyso-lecithin (Lyso-PC) was added. The role of hydrophilic antioxidants in emulsion was similar to that in algae oil except EDTA which demonstrated strong antioxidative effect in emulsion. The results could provide information to build up stable food products containing polyunsaturated fatty acids (PUFA).