ARTÍCULO

Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant

Autores: Gayoso Morandeira, Lucía; Poyato Aledo, María Candelaria; Calvo Martínez, María Isabel; Cavero Remón, Rita Yolanda; Ansorena Artieda, Diana María; Astiasarán Anchía, María Icíar
Título de la revista: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN: 0022-1155
Volumen: 54
Número: 9
Páginas: 2842 - 2851
Fecha de publicación: 2017
Lugar: WOS
Resumen:
Gelled emulsions with carrageenan are a novel type of emulsion that could be used as a carrier of unsaturated fatty acids in functional foods formulations. Lipid degradation through volatile compounds was studied in gelled emulsions which were high in polyunsaturated oils (sunflower or algae oil) after 49 days of storage. Aqueous Lavandula latifolia extract was tested as a natural antioxidant. Analysis of the complete volatile profile of the samples resulted in a total of 40 compounds, classified in alkanes, alkenes, aldehydes, ketones, acids, alcohols, furans, terpenes and aromatic hydrocarbons. During storage, the formation of the volatile compounds was mostly related to the oxidation of the main fatty acids of the sunflower oil (linolenic acid) and the algae oil (docosahexaenoic acid). Despite the antioxidant capacity shown by the L. latifolia extract, its influence in the oxidative stability in terms of total volatiles was only noticed in sunflower oil gels (p < 0.05), where a significant decrease in the aldehydes fraction was found.