Oxidative stability of fish oil enriched drinking yoghurt

International Dairy Journal

Volumn 17, Issue 12, 2007, Pages 1478-1485

  Skall Nielsen, Nina ^a   Debnath, Dipesh ^b   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b CENTRAL INSTITUTE OF FISHERIES EDUCATION   (India)

Author keywords

Citric acid ester; EDTA; N 3 PUFA; Oxidation; Vitamin K

Indexed keywords

CITRIC ACID; DROPS; ESSENTIAL OILS; ESTERS; OXIDATION; PEROXIDES; VISCOSITY; VITAMINS;

ANTIOXIDATIVE EFFECT; DISODIUM; ETHYLENEDIAMINETETRAACETIC ACID (EDTA); FISH OIL; OXIDATIVE STABILITY; SENSORY ANALYSIS; VOLATILE SECONDARY OXIDATION PRODUCTS; YOGHURT;

DAIRY PRODUCTS;

BRASSICA NAPUS;

EID: 34548531550     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.04.011     Document Type: Article

References (28)

1. AOCS. C.I., AOCS Ca 5a-40 (1997a) (5th ed.). Campaign: AOCS Press.
2. AOCS. C.I. AOCS Ce 8-89 (1997b) (5th ed.). Campaign: AOCS Press.
3. Bligh E.G., and Dyer W.R. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37 (1959) 911-917
4. Das U.N. Oxyradicals and their clinical implications. Current Science 65 (1993) 964-969
5. Djordjevic D., McClements D.J., and Decker E.A. Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: Potential omega-3 fatty acid delivery systems (Part B). Journal of Food Science 69 (2004) C356-C362
6. Gohtani S., Sirendi M., Yamamoto N., Kajikawa K., and Yamano Y. Effect of droplet size on oxidation of docosahexaenoic acid in emulsion system. Journal of Dispersion Science and Technology 20 (1999) 1319-1325
7. Jacobsen C. Sensory impact of lipid oxidation in complex food systems. Fett-Lipid 101 (1999) 484-492
8. Jacobsen C., Let M.B., Andersen G., and Meyer A.S. Oxidative stability of fish oil enriched yoghurt. In: Luten J., Jacobsen C., Bakaert K., Sæbø A., and Oehlenschläger J. (Eds). Seafood research from fish to dish: Quality, safety and processing of wild and farmed fish (2006), Wageningen Academic Publishers, Wageningen, The Netherlands 71-86
9. Jacobsen C., Xu X., Nielsen N.S., and Timm-Heinrich M. Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid. European Journal of Lipid Science and Technology 105 (2003) 449-458
10. Let M.B., Jacobsen C., Frankel E.N., and Meyer A.S. Oxidative flavour deterioration of fish oil enriched milk. European Journal of Lipid Science and Technology 105 (2003) 518-528
11. Let M.B., Jacobsen C., and Meyer A.S. Sensory stability and oxidation of fish oil enriched milk is affected by milk storage temperature and oil quality. International Dairy Journal 106 (2004) 170-182
12. Let M.B., Jacobsen C., Pham K.A., and Meyer A.S. Protection against oxidation of fish-oil-enriched milk emulsions through addition of rapeseed oil or antioxidants. Journal of Agricultural and Food Chemistry 53 (2005) 5429-5437
13. Let M.B., Jacobsen C., Sørensen A.D.S., and Meyer A.S. Homogenisation conditions affects the oxidative stability of fish oil enriched milk emulsions. Journal of Agricultural and Food Chemistry 51 (2007) 1773-1780
14. McClements D.J. Food emulsions. Principles, practices and techniques (2005), CRC Press, Boca Raton, FL
15. McClements D.J., and Decker E.A. Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science 65 (2000) 1270-1282
16. Mei L.Y., McClements D.J., and Decker E.A. Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets. Journal of Agricultural and Food Chemistry 47 (1999) 2267-2273
17. Morris M.C., Evans D.A., Bienias J.L., Tangney C.C., Bennett D.A., Wilson R.S., et al. Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease. Archives of Neurology 60 (2003) 940-946
18. Mukai K., Morimoto H., Kikuchi S., and Nagaoka S. Kinetic-study of free-radical-scavenging action of biological hydroquinones (reduced forms of ubiquinone, vitamin-K and tocopherol quinone) in solution. Biochimica et Biophysica Acta 1157 (1993) 313-317
19. Nielsen N.S., Petersen A., Meyer A.S., Timm-Heinrich M., and Jacobsen C. Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids. Journal of Agricultural and Food Chemistry 52 (2004) 7690-7699
20. Rawle A. The basic principles of particle size analysis (1996), Malvern Instruments Ltd, Worcestershire, UK
21. Schmidt E.B., Varming K., Pedersen J.O., Lervang H.H., Grunnet N., Jersild C., et al. Long-term supplementation with n-3 fatty-acids. 2. Effect on neutrophil and monocyte chemotaxis. Scandinavian Journal of Clinical & Laboratory Investigation 52 (1992) 229-236
22. Shantha N.C., and Decker E.A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of the AOAC International 77 (1994) 421-424
23. Shimoni N., Kaplan M., and Keidar S. Cardiovascular diseases in patients with high levels of plasma high density lipoprotein: association with increased plasma oxidative state. Israel Medical Association Journal 5 (2003) 702-705
24. Timm-Heinrich M., Xu X.B., Nielsen N.S., and Jacobsen C. Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid. European Journal of Lipid Science and Technology 105 (2003) 459-470
25. Tasatargil, A., Cadir, B., Dalaklioglu, S., Yurdakonar, E., Caglar, S., & Turkay, C. (2006). Effects of vitamin K1 supplementation on vascular responsiveness and oxidative stress in rat femoral osteotomy model. Cell Biochemistry and Function in press.
26. Valagussa F., Franzosi M.G., Geraci E., Mininni N., Nicolosi G.L., Santini M., et al. Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial infarction: Results of the GISSI-Prevenzione trial. Lancet 354 (1999) 447-455
27. Welch K.D., Davis T.Z., and Aust S.D. Iron autoxidation and free radical generation: Effects of buffers, ligands, and chelators. Archives of Biochemistry and Biophysics 397 (2002) 360-369
28. Werkman S.H., and Carlson S.E. A randomized trial of visual attention of preterm infants fed docosahexaenoic acid until nine months. Lipids 31 (1996) 91-97