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Food Chem

Title:		Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability
Author(s):		Yesiltas B; Garcia-Moreno PJ; Sorensen AM; Soria Caindec AM; Hyldig G; Anankanbil S; Guo Z; Jacobsen C;
Address:		"National Food Institute, Technical University of Denmark, Lyngby, Denmark. National Food Institute, Technical University of Denmark, Lyngby, Denmark; Department of Chemical Engineering, University of Granada, Granada, Spain. Department of Engineering, Aarhus University, Aarhus, Denmark. National Food Institute, Technical University of Denmark, Lyngby, Denmark. Electronic address: chja@food.dtu.dk"
Journal Title:		Food Chem
Year:		2021
Volume:		20200925
Issue:		Pt 2
Page Number:		128141 -
DOI:		10.1016/j.foodchem.2020.128141
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Enrichment of mayonnaise using delivery emulsions (DEs) containing 70% fish oil versus neat fish oil was investigated. DEs were produced with combined use of sodium caseinate, diacetyl tartaric acid esters of mono- and diglycerides (DATEM), and/or modified DATEMs with different length (C12 or C14) and covalently attached caffeic acid. Physical and oxidative stability of the mayonnaises were analyzed based on parameters including droplet size, viscosity, peroxide value, volatile compounds, and sensory properties. DEs addition to mayonnaise resulted in larger droplets and lower viscosity compared to neat fish oil. However, zeta potential was higher in mayonnaises with DEs containing DATEMs. Mayonnaise containing DATEM C14 had higher protein surface load leading to a thicker interfacial layer, lower formation of hexanal, (E)-2-hexenal, and (E)-2-heptenal as well as lower rancid odour intensity compared to mayonnaise containing DATEM and free caffeic acid, and thus benefitted from the location of the antioxidant at the interface"
Keywords:		Aldehydes/chemistry Antioxidants/chemistry Caffeic Acids/chemistry Caseins/chemistry *Condiments/analysis Diglycerides/*chemistry Emulsions/*chemistry Fish Oils/chemistry Food Storage Humans Odorants Oxidation-Reduction Tartrates/chemistry Taste Viscosity;
Notes:		"MedlineYesiltas, Betul Garcia-Moreno, Pedro J Sorensen, Ann-Dorit M Soria Caindec, Alyssa M Hyldig, Grethe Anankanbil, Sampson Guo, Zheng Jacobsen, Charlotte eng England 2020/10/12 Food Chem. 2021 Mar 30; 341(Pt 2):128141. doi: 10.1016/j.foodchem.2020.128141. Epub 2020 Sep 25"