Use of vegetables for enhancing oxidative stability of omega-3 oils in the powdered state. (15th February 2022)

• Record Type: Journal Article
• Authors: Cheng, L.J.; Sanguansri, L.; Hlaing, M.M.; Singh, T.; Shrestha, P.; Augustin, M.A.
• Is Part Of: Food chemistry. Volume 370(2022)
• Publication Date: 2022-02-15
• Subjects: ω-3 long chain polyunsaturated fatty acids -- Vegetable -- Oxidation -- Drying -- Processing; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131340
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Whole vegetable purees were suitable protective matrices for omega-3 oil powders. The protection of omega-3 oils offered was dependent on the type of vegetable. A combination of vegetable and omega-3 may be delivered in one formulation. Abstract: The preliminary study examined the effectiveness of various vegetables for the stabilisation of omega-3 oil powders against oxidative deterioration. Purees made from different vegetables (mushroom, brussels sprouts, broccoli, cauliflower, snow peas, tomato, and garlic) were employed for preparation of vegetable-tuna oil emulsions, which were subsequently freeze-dried into powders. Oxipres® data showed that vegetable-tuna oil powders had longer induction periods than neat tuna oil. During accelerated oxidation storage (40 °C/4weeks), eicosapentaenoic and docosahexaenoic acids in the vegetable-tuna oil powders were protected against oxidation, and there were lower levels of headspace secondary and tertiary oxidation products. Whole vegetable purees were suitable protective matrices for omega-3 oils. Of the various vegetable purees examined for protective effects against omega-3 oxidation, mushroom, brussels sprouts, broccoli, and cauliflower were superior to snow peas, garlic and tomato. The antioxidant properties of phytonutrients inherent in various vegetables are likely contributors to protection of omega-3 oil powders against oxidation.