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Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant

Gayoso, Lucía, Poyato, Candelaria, Calvo, María Isabel, Cavero, Rita Yolanda, Ansorena, Diana, Astiasarán, Iciar
Journal of food science and technology 2017 v.54 no.9 pp. 2842-2851
Helianthus annuus, Lavandula latifolia, alcohols, aldehydes, algal oils, alkanes, alkenes, antioxidant activity, antioxidants, aromatic hydrocarbons, carrageenan, docosahexaenoic acid, emulsions, functional foods, furans, gels, ketones, linolenic acid, oxidation, oxidative stability, storage time, sunflower oil, terpenoids, volatile compounds
Gelled emulsions with carrageenan are a novel type of emulsion that could be used as a carrier of unsaturated fatty acids in functional foods formulations. Lipid degradation through volatile compounds was studied in gelled emulsions which were high in polyunsaturated oils (sunflower or algae oil) after 49 days of storage. Aqueous Lavandula latifolia extract was tested as a natural antioxidant. Analysis of the complete volatile profile of the samples resulted in a total of 40 compounds, classified in alkanes, alkenes, aldehydes, ketones, acids, alcohols, furans, terpenes and aromatic hydrocarbons. During storage, the formation of the volatile compounds was mostly related to the oxidation of the main fatty acids of the sunflower oil (linolenic acid) and the algae oil (docosahexaenoic acid). Despite the antioxidant capacity shown by the L. latifolia extract, its influence in the oxidative stability in terms of total volatiles was only noticed in sunflower oil gels (p < 0.05), where a significant decrease in the aldehydes fraction was found.