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Food Matrix I mpacts on Lipid O xidation

Food Matrix I mpacts on Lipid O xidation. Shima Shayanfar 04/15/14. Unsaturated Lipids. Hydrophone or Hydrophilic molecules With 1 or more double bonds E.g.: fatty acids and their derivatives (tri, di, monoglyceride phospholipids) ω -3, ω -6, ω -9. Oxidation. 1- Photoxidation

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Food Matrix I mpacts on Lipid O xidation

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  1. Food Matrix Impacts on Lipid Oxidation Shima Shayanfar 04/15/14

  2. Unsaturated Lipids • Hydrophone or Hydrophilic molecules • With 1 or more double bonds • E.g.: fatty acids and their derivatives (tri, di, monoglyceride phospholipids) • ω-3, ω -6, ω -9

  3. Oxidation • 1- Photoxidation • 2- Autoxidation • 3- Enzyme-catalyzed oxidation

  4. Autoxidation • Spontaneous peroxidation + O2 (even without light or catalyst) • Initiated by : free radicals (peroxyl radicals) Nonradical species (singlet oxygen) Lipid hydroporoxides • Mechanism: cleaving alpha-carbon atom next to a double bond • Negative: Tissue deterioration in living body Spoilage of food • Positive : formation of volatile compounds

  5. Lipid Hydroperoxides, the key factor in autoxidation) • Unstable • Breaks up into secondary volatile compounds (aldehyde, ketone, organic acid, epoxide, polymer) • Oxidation of vitamins ,coloring and flavoring matters • Condensation into dimers, polymers (application?) • Decompositon of hydroperoxides -> peroxyle radical (ROO°) -> alkoxyl radical (RO°)

  6. Factors affecting lipid oxidation Lipid Oxidation

  7. Autoxidation in Bulk lipid vs Emulsions Bulk Fat W in O O in W

  8. Why lipid oxidation in emulsions is different from bulk oil? • The aqueous phase may contain prooxidants and antioxidntas • An oil-water interface can allow oil and water-soluble components to interact • The three different phases of the emulsion can allow for the portioning of antioxidants, prooxidants, and oxidizable substrates.

  9. Emulsions

  10. Oil-in-water emulsion formation

  11. Determination of Oxidation

  12. How to prevent lipid oxidation?

  13. Antioxidant

  14. Antioxidant types

  15. References • Logan A, Nienaber U, Pan X. 2013. Lipid oxidation challenges in food systems, AOCS Press, Urbana, Illinois. • Sun Y E, Wang W D, Chen H W, Li C, 2011. Autoxidation of unsaturated lipids in food emulsion, Critical reviews in food science and nutrition, 51(5), 453-466. • Mei L, McClements D J, Decker E A, 1999, Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets, 47(6), 2267-2273. • Lethuaut L, Metro F, Cenot C, 2002. Effect of droplet size on lipid oxidation rates of ooil-in-water emulsions stabilized by protein, JAOCS, 79 (5), 425-430. • Allen JC, Wrieden W L. 1982. Influece of milk proteins on lipid oxidation in aqueous emulsions: I. Casein, whey protein and α-lactalbumin, Journal of Dairy Research, 49 (2), 239-248.

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