Is oxygen reduction a viable antioxidant strategy for oil-in-water emulsions?

European Journal of Lipid Science and Technology

Volumn 119, Issue 6, 2017, Pages

  Johnson, David R ^a   Gisder, Julia ^a   Lew, Lauren ^a   Goddard, Julie M ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Ascorbic acid; Dissolved oxygen; Emulsion; Headspace oxygen; Lipid oxidation

Indexed keywords

EID: 85007481191     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201600285     Document Type: Article

References (36)

1. Decker, E. A., Chen, B., Panya, A., Elias, R., McClements, D. J., in: Decker, E. A., Elias, R., McClements, D. J. (Eds.), Oxidation in Foods and Beverages and Antioxidant Applications, Woodhead Publishing Ltd., Philadelphia 2010, pp. 225–248.
2. Pokorný, J., Are natural antioxidants better-and safer-than synthetic antioxidants? Eur. J. of Lipid Sci. Technol. 2007, 109, 629–642.
3. McClements, D. J., Decker, E. A., in: Damodaran, S., Parkin, K., Fennema, O. (Eds.), Fennema's Food Chemistry, CRC Press Taylor & Francis Group, Boca Raton 2008, pp. 155–216.
4. Frankel, E. N., Lipid Oxidation, 2nd Edn., The Oily Press, Cambridge (England) 2005.
5. Johnson, D. R., Decker, E. A., The role of oxygeninlipid oxidation reactions: A review. Ann. Rev. Food Sci. Technol. 2015, 6, 171–190.
6. Andersson, K., Lingnert, H., Influence of oxygen and copper concentration on lipid oxidationinrapeseed oil. J. Amer. Oil Chem. Soc. 1998, 75, 1041–1046.
7. Andersson, K., Lingnert, H., Kinetic studies of oxygen dependence during initial lipid oxidationinrapeseed oil. J. Food Sci. 1999, 64, 262–266.
8. Min, D. B., Wen, J., Effects of dissolved free oxygen on the volatile compounds of oil. J. Food Sci. 1983, 48, 1429–1430.
9. Waraho, T., McClements, D. J., Decker, E. A., Mechanism of lipid oxidation in food dispersions. Trends Food Sci. Technol. 2011, 22, 3–13.
10. Marcuse, R., Fredriksson, P., Fat oxidation at low oxygen pressure. I. Kinetic studies on the rate of fat oxidation in emulsions. J. Amer. Oil Chem. Soc. 1968, 45, 400–407.
11. Pénicaud, C., Peyron, S., Gontard, N., Guillard, V., Oxygen quantification methods and application to the determination of oxygen diffusion and solubility coefficients in food. Food Rev. Inter. 2012, 28, 113–145.
12. Ocean Optics, Inc. Sensors, 2015; Accessed 2016.03.21. http://oceanoptics.com/wp-content/uploads/Ocean_Optics_Sensors.pdf
13. Pénicaud, C., Guilbert, S., Peyron, S., Gontard, N., Guillard, V., Oxygen transfer in foods using oxygen luminescence sensors: Influence of oxygen partial pressure and food nature and composition. Food Chem. 2010, 123, 1275–1281.
14. Weiss, R., Deep Sea Research and Oceanographic Abstracts, Elsevier, Amsterdam, The Netherlands 1970, pp. 721–735.
15. Chaix, E., Guillaume, C., Guillard, V., Oxygen and carbon dioxide solubility and diffusivity in solid food matrices: A review of past and current knowledge. Comp. Rev. Food Sci. and Food Safety 2014, 13, 261–286.
16. Hu, M., McClements, D. J., Decker, E. A., Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J. Agric. Food Chem. 2003, 51, 1696–1700.
17. Alamed, J., McClements, D. J., Decker, E. A., Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidationinoil-in-water emulsions containing omega-3 fatty acids. Food Chem. 2006, 95, 585–590.
18. Guillén-Sans, R., Guzmán-Chozas, M., The thiobarbituric acid (TBA) reactioninfoods: A review. Critical Rev. Food Sci. Nutr. 1998, 38, 315–350.
19. Gutteridge, J., Wilkins, S., Copper-dependent hydroxyl radical damage to ascorbic acid. FEBS Lett. 1982, 137, 327–330.
20. Andersson, K., Lingnert, H., Influence of oxygen concentration and light on the oxidative stability of cream powder. LWT-Food Sci. Technol. 1998, 31, 169–176.
21. Schieberle, P., Grosch, W., Model experiments about the formation of volatile carbonyl compounds. J. Amer. Oil Chem. Soc. 1981, 58, 602–607.
22. O'Keefe, S., Pike, O., in: Nielsen, S. S. (Ed.), Food Analysis, Springer, New York 2010, pp. 239–260.
23. Uluata, S., McClements, D. J., Decker, E. A., How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsions. J. Agric. Food Chem. 2015, 63, 1819–1824.
24. Butler, I. B., Schoonen, M. A., Rickard, D. T., Removal of dissolved oxygen from water: A comparison of four common techniques. Talanta 1994, 41, 211–215.
25. Fitzgerald, M., Papkovsky, D., Smiddy, M., Kerry, J., et al., Nondestructive monitoring of oxygen profilesinpackaged foods using phase-fluorimetric oxygen sensor. J. Food Sci. 2001, 66, 105–110.
26. Nevares, I., Del Alamo, M., Measurement of dissolved oxygen during red wines tank aging with chips and micro-oxygenation. Anal. Chim. Acta. 2008, 621, 68–78.
27. Zhu, J., Sevilla, M. D., Kinetic analysis of free-radical reactions in the low-temperature autoxidation of triglycerides. J. Phys. Chem. 1990, 94, 1447–1452.
28. Panya, A., Kittipongpittaya, K., Laguerre, M., Bayrasy, C., et al., Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: Synergistic, additive, or antagonistic effect? J. Agric. Food Chem. 2012, 60, 10320–10330.
29. Cort, W. M., in: Seib, P. A., Tolbert, B. M. (Eds.), Ascorbic Acid: Chemistry, Metabolism, and Uses. Advances in Chemistry, Amer Chem Soc, Washington D.C., 1982, pp. 533–550.
30. Bradshaw, M. P., Barril, C., Clark, A. C., Prenzler, P. D., Scollary, G. R., Ascorbic acid: A review of its chemistry and reactivityinrelation to a wine environment. Crit. Rev. Food Sci. Nutr. 2011, 51, 479–498.
31. Kennedy, J. F., Rivera, Z. S., Lloyd, L. L., Warner, F. P., Jumel, K., L-Ascorbic acid stabilityinaseptically processed orange juice in TetraBrik cartons and the effect of oxygen. Food Chem. 1992, 45, 327–331.
32. Trammell, D., Dalsis, D., Malone, C., Effect of oxygen on taste, ascorbic acid loss and browning for HTST pasteurized single strength orange juice. J. Food Sci. 1986, 51, 1021–1023.
33. Kacyn, L., Saguy, I., Karel, M., Kinetics of oxidation of dehydrated food at low oxygen pressures. J. Food Process. Preserv. 1983, 7, 161–178.
34. Fujisaki, M., Mohri, S., Endo, Y., Fujimoto, K., The effect of oxygen concentration on oxidative deteriorationinheated high-oleic safflower oil. J. Amer. Oil Chem. Soc. 2000, 77, 231–234.
35. Andersson, K., Lingnert, H., Influence of oxygen concentration on the storage stability of cream powder. LWT-Food Sci. Technol. 1997, 30, 147–154.
36. Koelsch, C. M., Downes, T. W., Labuza, T. P., Hexanal formation via lipid oxidation as a function of oxygen concentration: Measurement and kinetics. J. Food Sci. 1991, 56, 816–820.