Applications of natural antioxidants in omega-3 enriched foods

Electronic Journal of Environmental, Agricultural and Food Chemistry

Volumn 7, Issue 8, 2008, Pages 3288-3295

  Jacobsen, Charlotte ^a   Let, Mette Bruni ^b   Sørensen, Ann Dorit Moltke ^a   Horn, Anna Frisenfeldt ^a   Timm Heinrich, Maike ^a   Nielsen, Nina Skall ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Antioxidants; Applications; Enriched foods; Omega 3

Indexed keywords

EID: 77956019839     PISSN: None     EISSN: 15794377     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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2. C. Jacobsen, M. Timm, and A. S. Meyer. Oxidation in fish oil enriched mayonnaise: Ascorbic acid and low pH increase oxidative deterioration. J.Agric. Food Chem. 49, 3947-3956 (2001).
3. A.-M. Haahr, C. Jacobsen. Emulsifier type, metal chelation and pH affect oxidative stability of Omega-3 enriched emulsions. Eur. J. Lipid Sci Technol. (submitted)
4. C. Jacobsen, J. Adler-Nissen, and A. S. Meyer. Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise. J. Agric. Food Chem. 47, 4917-4926 (1999).
5. A.-D. M. Sørensen, A-M. Haahr, E.M. Becker, L.H. Skibsted, B. Bergenståhl, L. Nilsson, C. Jacobsen. Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3 enriched oil-in-water emulsions. J. Agric. Food Chem. (published on web 02/14/2008. doi. 10.1021,jf072946z) (2008)
6. A. D. M. Sorensen, C. P. Baron, M. B. Let, D. A. Bruggemann, L. R. L. Pedersen, and C. Jacobsen. Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: Oxidation linked to changes in protein composition at the oil-water interface. J.Agric. Food Chem. 55, 1781-1789 (2007).
7. M. B. Let, C. Jacobsen, A. D. S. Sørensen, and A. S Meyer. Homogenization conditions affects the oxidative stability of fish oil enriched milk emulsions: Lipid oxidation. J Agric. Food Chem, 55, 1773-1780 (2007).
8. C. Jacobsen, K. Hartvigsen, P. Lund, M. K. Thomsen, L. H. Skibsted, J. Adler-Nissen, G. Holmer, and A. S. Meyer. Oxidation in fish oil-enriched mayonnaise 3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis. Eur. Food Res. Technol. 211, 86-98 (2000).
9. N. S. Nielsen, A. Petersen, A. S. Meyer, M. Timm-Heinrich, and C. Jacobsen. Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids. J.Agric. Food Chem. 52, 7690-7699 (2004).
10. I. Medina, J. M. Gallardo, M. J. Gonzaä Lez, S. Lois, N. Hedges. Effect of molecular structure of phenolic families as hydroxycinnamic acids and catechins on their antioxidant effectiveness in minced fish muscle J. Agric. Food Chem. 55, 3889-3895 (2007).
11. C. Jacobsen, M.B. Let, N.S. Nielsen, A. S. Meyer. Antioxidant strategies for preventing oxidative flavour deterioriation of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation. Trends Food Sci. Technol. 19, 76-93 (2008).
12. C. Jacobsen, K. Hartvigsen, P. Lund, J. Adler-Nissen, G. Holmer, and A. S. Meyer. Oxidation in fishoil-enriched mayonnaise 2. Assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysis. Eur. Food Res. Technol. 210, 242-257 (2000).
13. C. Jacobsen, K. Hartvigsen, P. Lund, M. K. Thomsen, L. H. Skibsted, G. Holmer, J. Adler-Nissen, and A. S. Meyer. Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration. Eur. Food Res. Technol. 212, 308-318 (2001).
14. C. Jacobsen, K. Hartvigsen, M. K. Thomsen, L. F. Hansen, P. Lund, L. H. Skibsted, G. Holmer, J. Adler-Nissen, and A. S. Meyer. Lipid oxidation in fish oil enriched mayonnaise: Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration. J.Agric. Food Chem. 49, 1009-1019 (2001).
15. M. B. Let, C. Jacobsen, and A. S Meyer. Ascorbyl palmitate, gamma-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently. J.Agric. Food Chem. 55, 2369-2375 (2007).
16. M. B. Let, C. Jacobsen, K. A. Pham, and A. S. Meyer. Protection against oxidation of fish-oilenriched milk emulsions through addition of rapeseed oil or antioxidants. J.Agric. Food Chem. 53, 5429-5437 (2005).
17. M. Timm-Heinrich, X. Xu, N. S. Nielsen, and C. Jacobsen. Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid. Eur. J. Lipid Sci. Technol. 105, 459-470 (2003).
18. A. F. Horn, N.S. Nielsen, C. Jacobsen. Addition of caffeic acid, ascorbyl palmitate or?-tocopherol to fish oil enriched energy bars affects lipid oxidation differently. Food Chem. (submitted)