Oxidative stability during storage of structured lipids produced from fish oil and caprylic acid

The current work aimed to clarify the effects of four structured lipids, including monoglycerides with docosahexaenoic acid (2D-MAG), diacylglycerols with caprylic acid (1,3C-DAG), triglyceride with caprylic acid at sn-1,3 and DHA at sn-2 position (1,3C-2D-TAG) and caprylic triglyceride on the oxidative stability of stripped soybean oil (SSO). The results revealed that compared to the blank group of SSO, the oxidation induction period of the sample with 2 wt% 2D-MAG and that with 1,3C-DAG were delayed by 2–3 days under accelerated oxidation conditions (50 °C), indicating that 2D-MAG and 1,3C-DAG prolonged the oxidation induction period of SSO. However, the inhibitory effect of α-tocopherol on SSO oxidation was reduced by 2D-MAG after addition of 2D-MAG to SSO containing α-tocopherol. 2D-MAG exhibited different antioxidative/pro-oxidative effects in the added/non-added antioxidants system. Compared to caprylic triglyceride, DHA at the sn-2 acyl site induced oxidation of structured lipids, thus further promoting the oxidation of SSO. The antioxidant was able to inhibit not only the oxidation of DHA in the SSO, but also the transesterification of sn-2 DHA to sn-1/sn-3 DHA in the structured lipid.

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LIPASE-CATALYZED PRODUCTION OF STRUCTURED LIPIDS VIA ACIDOLYSIS OF FISH OIL WITH CAPRYLIC ACID

Journal of Food Lipids ◽

10.1111/j.1745-4522.2000.tb00177.x ◽

2007 ◽

Vol 7 (4) ◽

pp. 263-274 ◽

Cited By ~ 11

Author(s):

DEQUAN ZHOU ◽

XUEBING XU ◽

HUILING MU ◽

CARL-ERIK HØY ◽

JENS ADLER-NISSEN

Keyword(s):

Fish Oil ◽

Caprylic Acid ◽

Structured Lipids

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Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.200300796 ◽

2003 ◽

Vol 105 (8) ◽

pp. 449-458 ◽

Cited By ~ 20

Author(s):

Charlotte Jacobsen ◽

Xuebing Xu ◽

Nina Skall Nielsen ◽

Maike Timm-Heinrich

Keyword(s):

Oxidative Stability ◽

Sunflower Oil ◽

Caprylic Acid ◽

Structured Lipids

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Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.200300795 ◽

2003 ◽

Vol 105 (8) ◽

pp. 459-470 ◽

Cited By ~ 24

Author(s):

Maike Timm-Heinrich ◽

Xuebing Xu ◽

Nina Skall Nielsen ◽

Charlotte Jacobsen

Keyword(s):

Oxidative Stability ◽

Sunflower Oil ◽

Caprylic Acid ◽

Structured Lipids

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Oxidative stability of structured lipids produced from sunflower oil and caprylic acid

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.200300794 ◽

2003 ◽

Vol 105 (8) ◽

pp. 436-448 ◽

Cited By ~ 18

Author(s):

Maike Timm-Heinrich ◽

Xuebing Xu ◽

Nina Skall Nielsen ◽

Charlotte Jacobsen

Keyword(s):

Oxidative Stability ◽

Sunflower Oil ◽

Caprylic Acid ◽

Structured Lipids

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Effects of particle formation behavior on the properties of fish oil microcapsules fabricated using a micro-fluidic jet spray dryer

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0162 ◽

2020 ◽

Vol 17 (1) ◽

pp. 27-36

Author(s):

Xingxing Xiong ◽

Shengyu Zhang ◽

Nan Fu ◽

Hong Lei ◽

Winston Duo Wu ◽

...

Keyword(s):

Fish Oil ◽

Oxidative Stability ◽

Particle Formation ◽

Core Material ◽

Wall Material ◽

Spray Dryer ◽

Drying Temperature ◽

Total Solids ◽

Formation Behavior ◽

Solids Content

Abstract Fish oil was encapsulated with whey protein isolate (WPI) as wall material using a Micro-Fluidic Jet Spray Dryer. The effects of core/wall material ratio, drying temperature and total solids content on the properties of microcapsules were studied. Low core/wall material ratios at 1:5 and 1:3 resulted in high encapsulation efficiency (EE) and excellent oxidative stability of microparticles during storage. Reducing the inlet temperature from 160 to 110 °C remarkably decreased EE from around 99 to 64.8%, associated with substantial increases in peroxide value during storage. The total solids content mainly altered the morphology of microcapsules, showing little influence on EE and oxidative stability. We proposed that the different drying conditions impacted on particle formation behavior during spray drying, which could be a crucial factor responsible for the differences in the quality attributes of microparticles. A low core/wall material ratio and high drying temperature facilitated the formation of a rigid protein skin at droplet surface during drying, whereas a high solids fraction in the droplets could limit possible droplet shrinkage. These factors contributed positively to the encapsulation of the lipophilic core material.

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