Protection against Oxidation of Fish-Oil-Enriched Milk Emulsions through Addition of Rapeseed Oil or Antioxidants

Mette B. Let,† Charlotte Jacobsen,*† Kim A. Pham,† and Anne S. Meyer‡
Danish Institute for Fisheries Research, Department of Seafood Research, DK-2800 Kgs. Lyngby, Denmark, and Food Biotechnology and Engineering Group, Biocentrum-DTU, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
J. Agric. Food Chem., 2005, 53 (13), pp 5429–5437
DOI: 10.1021/jf047960f
Publication Date (Web): June 4, 2005
Copyright © 2005 American Chemical Society
†

 Danish Institute for Fisheries Research.

,
*

 To whom correspondence should be addressed. Telephone:  +45-4525-2559. Fax:  +45-4588-4774. E-mail:  cja@dfu.min.dk.

,
‡

 Technical University of Denmark.

Abstract

The ability of rapeseed oil and/or different antioxidants (α- and γ-tocopherol mixture, ascorbyl palmitate, and EDTA) to protect fish-oil-enriched milk emulsions against oxidation was investigated. Tocopherol isomers in concentrations similar to those found in natural rapeseed oil were added to rapeseed oil stripped of natural tocopherols. The rapeseed oil with added tocopherols significantly inhibited oxidation in the fish-oil-enriched milk emulsions. In contrast, the emulsions with only fish oil and added α- and γ-tocopherol were less stable than the emulsions with fish oil alone. When added individually, the γ-tocopherol seemed to inhibit oxidation more efficiently than α-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 effect of tocopherols added to fish oil before emulsification. No interactions between AP, tocopherols, and EDTA were observed, and EDTA added alone to fish oil did not show antioxidant properties in the milk emulsions. Overall, the results showed that addition of AP or rapeseed oil containing natural tocopherols to fish oil was equally efficient in inhibiting oxidation in the fish-oil-enriched milk emulsions.

Keywords: Fish oil; lipid oxidation; milk; emulsion; rapeseed oil; ascorbyl palmitate; tocopherol; EDTA

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History

  • Published In Issue June 29, 2005
  • Received for review December 3, 2004. Revised manuscript received April 27, 2005. Accepted May 6, 2005. This study was financed by a grant from the Danish Føtek III program, Maritex A/S, Denmark, and Arla Foods a.m.b.a.

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