期刊
FOOD CHEMISTRY
卷 167, 期 -, 页码 236-244出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.06.083
关键词
Caffeic acid; o/w Emulsions; Polar paradox; Phenolipids; Fish oil; Cut-off effect
资金
- Danish Research Council, Technology and Production [10-093655]
- Government of Navarra
The antioxidative effect of lipophilized caffeic acid was assessed in two different fish oil enriched food products: mayonnaise and milk. In both emulsion systems, caffeic acid esterified with fatty alcohols of different chain lengths (C1-C20) were better antioxidants than the original phenolic compound. The optimal chain length with respect to protection against oxidation was, however, different for the two food systems. Fish oil enriched mayonnaise with caffeates of medium alkyl chain length (butyl, octyl and dodecyl) added resulted in a better oxidative stability than caffeates with shorter (methyl) or longer (octadecyl) alkyl chains. Whereas in fish oil enriched milk emulsions the most effective caffeates were those with shorter alkyl chains (methyl and butyl) rather than the ones with medium and long chains (octyl, dodecyl, hexadecyl and eicosyl). These results demonstrate that there might be an optimum alkyl chain length for each phenolipid in each type of emulsion systems. (C) 2014 Elsevier Ltd. All rights reserved.
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