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J Agric Food Chem

Title:		Oxidative Stability of Granola Bars Enriched with Multilayered Fish Oil Emulsion in the Presence of Novel Brown Seaweed Based Antioxidants
Author(s):		Hermund DB; Karadag A; Andersen U; Jonsdottir R; Kristinsson HG; Alasalvar C; Jacobsen C;
Address:		"Division of Food Technology, National Food Institute, Technical University of Denmark , DK-2800 Kongens Lyngby, Denmark. Food Institute, TUBITAK Marmara Research Center , Gebze-Kocaeli, Turkey. Arla Strategic Innovation Centre, Arla Foods amba , DK-8220 Brabrand, Denmark. Matis ohf. , Vinlandsleid 12, 113 Reykjavik, Iceland"
Journal Title:		J Agric Food Chem
Year:		2016
Volume:		20161025
Issue:		44
Page Number:		8359 - 8368
DOI:		10.1021/acs.jafc.6b03454
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		Fucus vesiculosus extracts that have both radical scavenging activity and metal chelating ability in vitro were used as natural antioxidant in granola bars enriched with fish oil emulsion by using primary and secondary emulsion systems stabilized by sodium caseinate alone and sodium caseinate-chitosan. The bars were stored at 20 degrees C and evaluated over a period of 10 weeks by measuring the development of primary and secondary oxidation products. The samples prepared with secondary emulsion system developed less oxidation products probably due to increased interfacial layer thickness that would act as a barrier to the penetration and diffusion of molecular species that promote oxidation. The positive charge of oil droplets in the secondary emulsion may also inhibit iron-lipid interaction through electrostatic repulsion. Additional protection against lipid oxidation was obtained when fish oil emulsions were added to the granola bars especially in combination with acetone and ethanol extracts of Fucus vesiculosus
Keywords:		Antioxidants/*chemistry Caseins/chemistry Chitosan/chemistry Emulsions/chemistry Fatty Acids/analysis/chemistry Fish Oils/*chemistry Fucus *Functional Food/analysis Gas Chromatography-Mass Spectrometry Humans Lipid Peroxides/analysis Oxidation-Reduction P;
Notes:		"MedlineHermund, Ditte B Karadag, Ayse Andersen, Ulf Jonsdottir, Rosa Kristinsson, Hordur G Alasalvar, Cesarettin Jacobsen, Charlotte eng 2016/10/16 J Agric Food Chem. 2016 Nov 9; 64(44):8359-8368. doi: 10.1021/acs.jafc.6b03454. Epub 2016 Oct 25"