The Experts below are selected from a list of 4347 Experts worldwide ranked by ideXlab platform
Charlotte Jacobsen - One of the best experts on this subject based on the ideXlab platform.
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Oxidative stability of Mayonnaise and milk drink produced with structured lipids based on fish oil and caprylic acid
European Food Research and Technology, 2004Co-Authors: Maike Timm-heinrich, Xuebing Xu, Nina Skall Nielsen, Charlotte JacobsenAbstract:The oxidative stabilities of traditional fish oil (FO), randomized lipids (RFO), or specific structured lipids (SFO) produced from fish oil were compared when incorporated into either milk drink or Mayonnaise. Furthermore, the effect of adding the potential antioxidants EDTA (240 mg/kg) or lactoferrin (1000 mg/kg) to the milk drink based on SFO was investigated. The lipid type significantly affected the oxidative stability of both Mayonnaises and milk drinks: The oxidative stability decreased in the order RFO>FO>SFO. The reduced oxidative stability in the SFO food emulsions could not be ascribed to a single factor, but was most likely influenced by the structure of the lipids and differences in the processes used to produce and purify the lipids. In milk drinks based on SFO, EDTA slightly reduced oxidation, while lactoferrin did not exert a distinct antioxidative effect.
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oxidative stability of Mayonnaise containing structured lipids produced from sunflower oil and caprylic acid
European Journal of Lipid Science and Technology, 2003Co-Authors: Maike Timmheinrich, Xuebing Xu, Nina Skall Nielsen, Charlotte JacobsenAbstract:Mayonnaise based on enzymatically produced specific structured lipid (SL) from sunflower oil and caprylic acid was compared with Mayonnaise based on traditional sunflower oil (SO) or chemically randomized lipid (RL) with respect to their oxidative stability, sensory and rheological properties. Furthermore, the potential antioxidative effect of adding lactoferrin, propyl gallate or EDTA to the Mayonnaise with SL was also investigated. Mayonnaise based on SL oxidized faster than Mayonnaise based on RL or SO. The reduced oxidative stability in the SL Mayonnaise could not be ascribed to a single factor, but was most likely influenced by the structure of the lipid, the lower tocopherol content and the higher initial levels of lipid hydroperoxides and secondary volatile oxidation compounds in the SL itself compared with the RL and traditional sunflower oil employed. EDTA was a strong antioxidant, while propyl gallate and lactoferrin did not exert any antioxidative effect in the SL Mayonnaise.
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oxidation in fish oil enriched Mayonnaise ascorbic acid and low ph increase oxidative deterioration
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Charlotte Jacobsen, Maike Timm, Anne S. MeyerAbstract:The effect of ascorbic acid (0−4000 ppm) and pH (3.8−6.2) on oxidation and levels of iron and copper in various fractions of Mayonnaise enriched with 16% fish oil was investigated. Ascorbic acid induced release of iron from the assumed oil−water interface into the aqueous phase at all pH levels, but this effect of ascorbic acid was strongest at low pH (pH 3.8−4.2). Ascorbic acid generally promoted formation of volatile oxidation compounds and reduced the peroxide value in Mayonnaises. Peroxide values and total volatiles generally increased with decreasing pH values, suggesting that low pH promoted oxidation. It is proposed that iron bridges between the egg yolk proteins low-density lipoproteins, lipovitellin, and phosvitin at the oil−water interface are broken at low pH values, whereby iron ions become accessible as oxidation initiators. In the presence of ascorbic acid, oxidation is further enhanced due to the reduction of Fe3+ to Fe2+ that rapidly catalyzes lipid oxidation via lipid hydroperoxide decomp...
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lipid oxidation in fish oil enriched Mayonnaise calcium disodium ethylenediaminetetraacetate but not gallic acid strongly inhibited oxidative deterioration
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Charlotte Jacobsen, Leif H. Skibsted, Karsten Hartvigsen, Pia Lund, Jens Adlernissen, Gunhild Holmer, Marianne Thomsen, Lotte F Hansen, Anne S. MeyerAbstract:The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in Mayonnaise enriched with 16% fish oil were investigated. EDTA reduced the formation of free radicals, lipid hydroperoxides, volatiles, and fishy and rancid off-flavors. The antioxidative effect of EDTA was attributed to its ability to chelate free metal ions and iron from egg yolk located at the oil−water interface. Gallic acid reduced the levels of both free radicals and lipid hydroperoxides but promoted slightly the oxidative flavor deterioration in Mayonnaise and influenced the profile of volatiles. Gallic acid may therefore promote the decomposition of lipid hydroperoxides to volatile oxidation products. Addition of extra emulsifier reduced the lipid hydroperoxide levels but did not influence the level of free radicals or the oxidative flavor deterioration in mayonnaisse; however, it appeared to alter the profile of volatiles. The effect of the emulsifier on the physical structure and rheological properties depend...
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effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched Mayonnaise
Journal of Agricultural and Food Chemistry, 1999Co-Authors: Charlotte Jacobsen, Jens Adlernissen, Anne S. MeyerAbstract:This research examines the effect of ascorbic acid (0−800 ppm) on the sensory perception of Mayonnaises containing 16% fish oil and on the levels of iron and copper in the aqueous phase. Ascorbic acid increased the formation of fishy off-flavors in fresh Mayonnaise. Simultaneously, the iron concentration increased from below the detection limit (1.8 μM) to 34 μM in the aqueous phase of Mayonnaises. Model Mayonnaises with various concentrations of egg yolk (1−7% w/w) and ascorbic acid (0−8000 ppm) were prepared. Iron concentrations in the aqueous phase increased with increasing ascorbic acid levels, whereas iron concentrations in the assumed interfacial layer decreased. It is proposed that ascorbic acid is able to complex and reduce Fe3+ to Fe2+ from phosvitin in the egg yolk, whereby iron is released from the interface. The ascorbic acid−iron complex subsequently reacts with lipid hydroperoxides, resulting in increased lipid oxidation and in the immediate formation of rancid and fishy off-flavors. Keyword...
Anne S. Meyer - One of the best experts on this subject based on the ideXlab platform.
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oxidation in fish oil enriched Mayonnaise ascorbic acid and low ph increase oxidative deterioration
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Charlotte Jacobsen, Maike Timm, Anne S. MeyerAbstract:The effect of ascorbic acid (0−4000 ppm) and pH (3.8−6.2) on oxidation and levels of iron and copper in various fractions of Mayonnaise enriched with 16% fish oil was investigated. Ascorbic acid induced release of iron from the assumed oil−water interface into the aqueous phase at all pH levels, but this effect of ascorbic acid was strongest at low pH (pH 3.8−4.2). Ascorbic acid generally promoted formation of volatile oxidation compounds and reduced the peroxide value in Mayonnaises. Peroxide values and total volatiles generally increased with decreasing pH values, suggesting that low pH promoted oxidation. It is proposed that iron bridges between the egg yolk proteins low-density lipoproteins, lipovitellin, and phosvitin at the oil−water interface are broken at low pH values, whereby iron ions become accessible as oxidation initiators. In the presence of ascorbic acid, oxidation is further enhanced due to the reduction of Fe3+ to Fe2+ that rapidly catalyzes lipid oxidation via lipid hydroperoxide decomp...
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lipid oxidation in fish oil enriched Mayonnaise calcium disodium ethylenediaminetetraacetate but not gallic acid strongly inhibited oxidative deterioration
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Charlotte Jacobsen, Leif H. Skibsted, Karsten Hartvigsen, Pia Lund, Jens Adlernissen, Gunhild Holmer, Marianne Thomsen, Lotte F Hansen, Anne S. MeyerAbstract:The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in Mayonnaise enriched with 16% fish oil were investigated. EDTA reduced the formation of free radicals, lipid hydroperoxides, volatiles, and fishy and rancid off-flavors. The antioxidative effect of EDTA was attributed to its ability to chelate free metal ions and iron from egg yolk located at the oil−water interface. Gallic acid reduced the levels of both free radicals and lipid hydroperoxides but promoted slightly the oxidative flavor deterioration in Mayonnaise and influenced the profile of volatiles. Gallic acid may therefore promote the decomposition of lipid hydroperoxides to volatile oxidation products. Addition of extra emulsifier reduced the lipid hydroperoxide levels but did not influence the level of free radicals or the oxidative flavor deterioration in mayonnaisse; however, it appeared to alter the profile of volatiles. The effect of the emulsifier on the physical structure and rheological properties depend...
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effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched Mayonnaise
Journal of Agricultural and Food Chemistry, 1999Co-Authors: Charlotte Jacobsen, Jens Adlernissen, Anne S. MeyerAbstract:This research examines the effect of ascorbic acid (0−800 ppm) on the sensory perception of Mayonnaises containing 16% fish oil and on the levels of iron and copper in the aqueous phase. Ascorbic acid increased the formation of fishy off-flavors in fresh Mayonnaise. Simultaneously, the iron concentration increased from below the detection limit (1.8 μM) to 34 μM in the aqueous phase of Mayonnaises. Model Mayonnaises with various concentrations of egg yolk (1−7% w/w) and ascorbic acid (0−8000 ppm) were prepared. Iron concentrations in the aqueous phase increased with increasing ascorbic acid levels, whereas iron concentrations in the assumed interfacial layer decreased. It is proposed that ascorbic acid is able to complex and reduce Fe3+ to Fe2+ from phosvitin in the egg yolk, whereby iron is released from the interface. The ascorbic acid−iron complex subsequently reacts with lipid hydroperoxides, resulting in increased lipid oxidation and in the immediate formation of rancid and fishy off-flavors. Keyword...
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oxidation in fish oil enriched Mayonnaise 2 assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysis
European Food Research and Technology, 1999Co-Authors: Charlotte Jacobsen, Karsten Hartvigsen, Pia Lund, Jens Adlernissen, Gunhild Holmer, Anne S. MeyerAbstract:Oxidative protection of Mayonnaises with 16% fish oil was studied during cold storage (5 °C) after supplementation with different tocopherol systems: the ternary antioxidant system ascorbic acid, lecithin and tocopherol (A/L/T), and two commercial mixtures, an oil-soluble (Toco 70) preparation and a water-soluble (Grindox 1032) preparation. The physical structure of the fish-oil-enriched Mayonnaise was manipulated by adding extra emulsifier (Panodan TR) with the purpose of investigating whether or not this affected the antioxidative activity of the tocopherol mixtures. A number of different analytical techniques HPLC (high-performance liquid chromatography, gas chromatography mass spectrometry (GC-MS), sensory analysis, confocal laser scanning microscopy and rheological measurements) were employed to elucidate the chemical, sensory, structural and rheological aspects of the oxidation process. Discriminant partial least squares regression was used to analyse the data obtained. The three tocopherol preparations not only affected the oxidative stability of the Mayonnaises differently, they also influenced the rheological and structural properties of the Mayonnaises in different ways. The rheological and structural properties of the Mayonnaise were also affected by the addition of extra emulsifier, but this did not influence the formation of fishy and rancid off-flavours. Addition of the A/L/T system caused the immediate formation of distinct fishy and rancid off-flavours in the fresh Mayonnaises. The volatile compounds trans-2-heptenal, 4-octen-3-one, 1-octen-3-ol, trans,cis-2,4-heptadienal, trans,trans-2,4-heptadienal, trans-2-octenal, nonanal and trans,cis-2,6-nonadienal were thought to contribute to the fishy and rancid flavours. Addition of Toco 70 did not affect the sensory perception of Mayonnaise nor the development of volatile off-flavour compounds as evaluated by GC-MS, but the peroxide values were slightly increased in Mayonnaise containing Toco 70 as compared to the other Mayonnaises. Mayonnaise with Grindox 1032 seemed to have fewer fishy and rancid off-flavours than Mayonnaises without antioxidant. This flavour-protective effect of Grindox 1032 was correlated to an increase in the size of the droplet diameter of Mayonnaises supplemented with Grindox 1032.
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oxidation in fish oil enriched Mayonnaise 1 assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis
European Food Research and Technology, 1999Co-Authors: Charlotte Jacobsen, Anne S. Meyer, Karsten Hartvigsen, Pia Lund, Jens Adlernissen, J Holstborg, Gunhild HolmerAbstract:A number of different analytical techniques (HPLC, GC-MS, sensory analysis, laser diffraction droplet size determination, confocal laser scanning microscopy and rheological measurements) were employed to elucidate both chemical, sensory, structural and rheological aspects of the oxidation process in Mayonnaise containing 16% fish oil. The primary focus of the study was on the antioxidative effect of two different types of commercial propyl gallate mixtures: an oil-soluble and a water-soluble preparation. The effect of adding extra emulsifier (Panodan TR), used to manipulate the physical structure of the fish-oil-enriched Mayonnaise and in turn affect the antioxidative activity of the propyl gallate mixtures, was also investigated. Mayonnaise with fish oil did not oxidise faster than Mayonnaise without fish oil when judged from the chemical parameters tested. However, the fish-oil-enriched Mayonnaises developed unpleasant off-odours and off-flavours much faster than the Mayonnaise without fish oil. Addition of the two different propyl gallate mixtures not only influenced negatively the sensory qualities but also affected the structure and the rheological properties of the Mayonnaise. Propyl gallate thus, in particular, promoted the development of fishy and rancid off-flavours during the storage of Mayonnaise with fish oil, and this effect was especially pronounced for the water-soluble propyl gallate mixture. Four volatile oxidation compounds, namely 3-furaldehyde, 2,4-heptadienal, 2,4-decadienal and ethyl benzene, appeared to correlate to the fishy and rancid off-flavours that developed in Mayonnaises with propyl gallate. Addition of propyl gallate also resulted in increased peroxide values, and a less viscous Mayonnaise with bigger droplets. The data thus demonstrated that the propyl gallate mixtures employed did not protect Mayonnaise with fish oil against flavour deterioration due to oxidation during storage. In addition, the data showed that several structural and rheological parameters were affected by the addition of propyl gallate.
Gunhild Holmer - One of the best experts on this subject based on the ideXlab platform.
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lipid oxidation in fish oil enriched Mayonnaise calcium disodium ethylenediaminetetraacetate but not gallic acid strongly inhibited oxidative deterioration
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Charlotte Jacobsen, Leif H. Skibsted, Karsten Hartvigsen, Pia Lund, Jens Adlernissen, Gunhild Holmer, Marianne Thomsen, Lotte F Hansen, Anne S. MeyerAbstract:The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in Mayonnaise enriched with 16% fish oil were investigated. EDTA reduced the formation of free radicals, lipid hydroperoxides, volatiles, and fishy and rancid off-flavors. The antioxidative effect of EDTA was attributed to its ability to chelate free metal ions and iron from egg yolk located at the oil−water interface. Gallic acid reduced the levels of both free radicals and lipid hydroperoxides but promoted slightly the oxidative flavor deterioration in Mayonnaise and influenced the profile of volatiles. Gallic acid may therefore promote the decomposition of lipid hydroperoxides to volatile oxidation products. Addition of extra emulsifier reduced the lipid hydroperoxide levels but did not influence the level of free radicals or the oxidative flavor deterioration in mayonnaisse; however, it appeared to alter the profile of volatiles. The effect of the emulsifier on the physical structure and rheological properties depend...
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dynamic headspace gas chromatography mass spectrometry characterization of volatiles produced in fish oil enriched Mayonnaise during storage
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Karsten Hartvigsen, Pia Lund, Lotte F Hansen, Gunhild HolmerAbstract:Protection against lipid oxidation and formation of unpleasant fishy and rancid off-flavors in oil-in-water food emulsions, such as fish oil enriched Mayonnaise, is difficult to achieve. Volatile profiles from stored Mayonnaises with different oil phase compositions were collected using a developed dynamic headspace sampling technique, in which interfering acetic acid was removed in situ with potassium hydroxide, and subsequently 148 volatiles were characterized and monitored by gas chromatography/mass spectrometry. Multivariate statistics showed correlation between the concentration of 62 volatiles and the fish oil and storage parameters, indicating the formation of lipid oxidation products, which impose fishy off-flavors. Further verification was obtained by gas chromatography/olfactometry, by which, among 78 odors, cis-4-heptenal and trans,cis-2,4-heptadienal were detected as distinct fishy notes. In total, 27 volatiles, including 1-penten-3-one, cis-2-penten-1-ol, cis-3-hexenal, cis-4-heptenal, 1-octen-3-one, 1,cis-5-octadien-3-one, 1-octen-3-ol, trans,cis-2,4-heptadienal, and trans,cis-2,6-nonadienal, were suggested to contribute to the developed unpleasant fishy and rancid off-flavors.
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oxidation in fish oil enriched Mayonnaise 2 assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysis
European Food Research and Technology, 1999Co-Authors: Charlotte Jacobsen, Karsten Hartvigsen, Pia Lund, Jens Adlernissen, Gunhild Holmer, Anne S. MeyerAbstract:Oxidative protection of Mayonnaises with 16% fish oil was studied during cold storage (5 °C) after supplementation with different tocopherol systems: the ternary antioxidant system ascorbic acid, lecithin and tocopherol (A/L/T), and two commercial mixtures, an oil-soluble (Toco 70) preparation and a water-soluble (Grindox 1032) preparation. The physical structure of the fish-oil-enriched Mayonnaise was manipulated by adding extra emulsifier (Panodan TR) with the purpose of investigating whether or not this affected the antioxidative activity of the tocopherol mixtures. A number of different analytical techniques HPLC (high-performance liquid chromatography, gas chromatography mass spectrometry (GC-MS), sensory analysis, confocal laser scanning microscopy and rheological measurements) were employed to elucidate the chemical, sensory, structural and rheological aspects of the oxidation process. Discriminant partial least squares regression was used to analyse the data obtained. The three tocopherol preparations not only affected the oxidative stability of the Mayonnaises differently, they also influenced the rheological and structural properties of the Mayonnaises in different ways. The rheological and structural properties of the Mayonnaise were also affected by the addition of extra emulsifier, but this did not influence the formation of fishy and rancid off-flavours. Addition of the A/L/T system caused the immediate formation of distinct fishy and rancid off-flavours in the fresh Mayonnaises. The volatile compounds trans-2-heptenal, 4-octen-3-one, 1-octen-3-ol, trans,cis-2,4-heptadienal, trans,trans-2,4-heptadienal, trans-2-octenal, nonanal and trans,cis-2,6-nonadienal were thought to contribute to the fishy and rancid flavours. Addition of Toco 70 did not affect the sensory perception of Mayonnaise nor the development of volatile off-flavour compounds as evaluated by GC-MS, but the peroxide values were slightly increased in Mayonnaise containing Toco 70 as compared to the other Mayonnaises. Mayonnaise with Grindox 1032 seemed to have fewer fishy and rancid off-flavours than Mayonnaises without antioxidant. This flavour-protective effect of Grindox 1032 was correlated to an increase in the size of the droplet diameter of Mayonnaises supplemented with Grindox 1032.
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oxidation in fish oil enriched Mayonnaise 1 assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis
European Food Research and Technology, 1999Co-Authors: Charlotte Jacobsen, Anne S. Meyer, Karsten Hartvigsen, Pia Lund, Jens Adlernissen, J Holstborg, Gunhild HolmerAbstract:A number of different analytical techniques (HPLC, GC-MS, sensory analysis, laser diffraction droplet size determination, confocal laser scanning microscopy and rheological measurements) were employed to elucidate both chemical, sensory, structural and rheological aspects of the oxidation process in Mayonnaise containing 16% fish oil. The primary focus of the study was on the antioxidative effect of two different types of commercial propyl gallate mixtures: an oil-soluble and a water-soluble preparation. The effect of adding extra emulsifier (Panodan TR), used to manipulate the physical structure of the fish-oil-enriched Mayonnaise and in turn affect the antioxidative activity of the propyl gallate mixtures, was also investigated. Mayonnaise with fish oil did not oxidise faster than Mayonnaise without fish oil when judged from the chemical parameters tested. However, the fish-oil-enriched Mayonnaises developed unpleasant off-odours and off-flavours much faster than the Mayonnaise without fish oil. Addition of the two different propyl gallate mixtures not only influenced negatively the sensory qualities but also affected the structure and the rheological properties of the Mayonnaise. Propyl gallate thus, in particular, promoted the development of fishy and rancid off-flavours during the storage of Mayonnaise with fish oil, and this effect was especially pronounced for the water-soluble propyl gallate mixture. Four volatile oxidation compounds, namely 3-furaldehyde, 2,4-heptadienal, 2,4-decadienal and ethyl benzene, appeared to correlate to the fishy and rancid off-flavours that developed in Mayonnaises with propyl gallate. Addition of propyl gallate also resulted in increased peroxide values, and a less viscous Mayonnaise with bigger droplets. The data thus demonstrated that the propyl gallate mixtures employed did not protect Mayonnaise with fish oil against flavour deterioration due to oxidation during storage. In addition, the data showed that several structural and rheological parameters were affected by the addition of propyl gallate.
Manop Suphantharika - One of the best experts on this subject based on the ideXlab platform.
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carotenoids as colorants in reduced fat Mayonnaise containing spent brewer s yeast β glucan as a fat replacer
Food Hydrocolloids, 2007Co-Authors: Rujirat Santipanichwong, Manop SuphantharikaAbstract:Abstract Application of carotenoids, i.e. β -carotene and lutein, as natural colorants in reduced-fat (RF) Mayonnaise containing spent brewer's yeast β -glucan as a fat replacer was studied. The colored RF samples were prepared with 50% substitution of oil used in the standard recipe by β -glucan and varying concentrations of β -carotene or lutein between 25 and 75 mg/kg. The full-fat (FF) and RF Mayonnaises without added colorants were also prepared as references. Color attributes in the L *, a *, b * system, oil droplet size, and textural and viscoelastic properties of the samples were instrumentally evaluated during storage at room temperature for 2 months. The color characteristics of the RF samples were improved mainly by an increase in yellowness ( b *) of the samples with increasing colorant concentrations. The total color change (Δ E ), which indicated the color stability of the samples, increased with storage time and colorant concentrations. This change was almost totally dependent on the decrease in yellowness ( b *) of the samples. The RF samples seemed to be destabilized by the addition of lutein as evidenced by a significant variation of the oil droplet size during storage and a spontaneous reduction of the viscoelastic properties ( G ′ and G ″) of the samples in comparison with the control. On the contrary, the stability of the emulsions was almost unaffected by β -carotene addition as evidenced by a greater decrease in the G ′ value than the control only after a prolonged storage. An increase in tan δ values with storage time indicating that the Mayonnaise samples became more liquid-like during storage. The addition of these colorants in the concentration range tested seemed to have no effect on the textural properties of the RF Mayonnaise.
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β-Glucan prepared from spent brewer's yeast as a fat replacer in Mayonnaise
Food Hydrocolloids, 2006Co-Authors: Supachai Worrasinchai, Manop Suphantharika, Surinya Pinjai, Pimon JamnongAbstract:Application of β-glucan prepared from spent brewer's yeast as a fat replacer in Mayonnaise was studied. Fat was partially substituted by β-glucan at levels of 25, 50, and 75% which were referred to as 25B, 50B, or 75B formulations, respectively. The full fat (FF) (100% oil) Mayonnaise without β-glucan substitution was used as a control experiment. Physicochemical, rheological, and microbiological analyses, and sensory evaluation of the FF and reduced fat (RF) Mayonnaises were performed. The results indicated that all RF Mayonnaises had significantly lower energy content, but higher water content than their FF counterpart and these differences increased with increasing substitution levels of β-glucan. With regard to pH, there were no significant differences between the FF and RF Mayonnaises after one-day storage. However, pH values of the RF samples decreased with an increasing degree of substitution after 2 months storage. In terms of texture, the 50B and 75B formulations showed similar firmness and adhesiveness values as those of the FF sample. Microstructure analysis showed close packing structures of large droplets for the FF and 25B and loose structures of a network of aggregated small droplets for the 50B and 75B samples. Both FF and RF Mayonnaises exhibited thixothopic shear thinning behaviour under steady shear tests and were rheologically classified as weak gels under small amplitude oscillatory shear tests. Microbial loadings of all Mayonnaises tested were in the acceptable limit throughout the storage time. The RF Mayonnaises exhibited higher storage stability than the FF sample. Sensory evaluation demonstrated that Mayonnaises substituted with β-glucan of not more than 50% were acceptable. This study shows good potential for spent brewer's yeast β-glucan to be used as a fat replacer in Mayonnaise.
Karsten Hartvigsen - One of the best experts on this subject based on the ideXlab platform.
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lipid oxidation in fish oil enriched Mayonnaise calcium disodium ethylenediaminetetraacetate but not gallic acid strongly inhibited oxidative deterioration
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Charlotte Jacobsen, Leif H. Skibsted, Karsten Hartvigsen, Pia Lund, Jens Adlernissen, Gunhild Holmer, Marianne Thomsen, Lotte F Hansen, Anne S. MeyerAbstract:The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in Mayonnaise enriched with 16% fish oil were investigated. EDTA reduced the formation of free radicals, lipid hydroperoxides, volatiles, and fishy and rancid off-flavors. The antioxidative effect of EDTA was attributed to its ability to chelate free metal ions and iron from egg yolk located at the oil−water interface. Gallic acid reduced the levels of both free radicals and lipid hydroperoxides but promoted slightly the oxidative flavor deterioration in Mayonnaise and influenced the profile of volatiles. Gallic acid may therefore promote the decomposition of lipid hydroperoxides to volatile oxidation products. Addition of extra emulsifier reduced the lipid hydroperoxide levels but did not influence the level of free radicals or the oxidative flavor deterioration in mayonnaisse; however, it appeared to alter the profile of volatiles. The effect of the emulsifier on the physical structure and rheological properties depend...
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dynamic headspace gas chromatography mass spectrometry characterization of volatiles produced in fish oil enriched Mayonnaise during storage
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Karsten Hartvigsen, Pia Lund, Lotte F Hansen, Gunhild HolmerAbstract:Protection against lipid oxidation and formation of unpleasant fishy and rancid off-flavors in oil-in-water food emulsions, such as fish oil enriched Mayonnaise, is difficult to achieve. Volatile profiles from stored Mayonnaises with different oil phase compositions were collected using a developed dynamic headspace sampling technique, in which interfering acetic acid was removed in situ with potassium hydroxide, and subsequently 148 volatiles were characterized and monitored by gas chromatography/mass spectrometry. Multivariate statistics showed correlation between the concentration of 62 volatiles and the fish oil and storage parameters, indicating the formation of lipid oxidation products, which impose fishy off-flavors. Further verification was obtained by gas chromatography/olfactometry, by which, among 78 odors, cis-4-heptenal and trans,cis-2,4-heptadienal were detected as distinct fishy notes. In total, 27 volatiles, including 1-penten-3-one, cis-2-penten-1-ol, cis-3-hexenal, cis-4-heptenal, 1-octen-3-one, 1,cis-5-octadien-3-one, 1-octen-3-ol, trans,cis-2,4-heptadienal, and trans,cis-2,6-nonadienal, were suggested to contribute to the developed unpleasant fishy and rancid off-flavors.
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oxidation in fish oil enriched Mayonnaise 2 assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysis
European Food Research and Technology, 1999Co-Authors: Charlotte Jacobsen, Karsten Hartvigsen, Pia Lund, Jens Adlernissen, Gunhild Holmer, Anne S. MeyerAbstract:Oxidative protection of Mayonnaises with 16% fish oil was studied during cold storage (5 °C) after supplementation with different tocopherol systems: the ternary antioxidant system ascorbic acid, lecithin and tocopherol (A/L/T), and two commercial mixtures, an oil-soluble (Toco 70) preparation and a water-soluble (Grindox 1032) preparation. The physical structure of the fish-oil-enriched Mayonnaise was manipulated by adding extra emulsifier (Panodan TR) with the purpose of investigating whether or not this affected the antioxidative activity of the tocopherol mixtures. A number of different analytical techniques HPLC (high-performance liquid chromatography, gas chromatography mass spectrometry (GC-MS), sensory analysis, confocal laser scanning microscopy and rheological measurements) were employed to elucidate the chemical, sensory, structural and rheological aspects of the oxidation process. Discriminant partial least squares regression was used to analyse the data obtained. The three tocopherol preparations not only affected the oxidative stability of the Mayonnaises differently, they also influenced the rheological and structural properties of the Mayonnaises in different ways. The rheological and structural properties of the Mayonnaise were also affected by the addition of extra emulsifier, but this did not influence the formation of fishy and rancid off-flavours. Addition of the A/L/T system caused the immediate formation of distinct fishy and rancid off-flavours in the fresh Mayonnaises. The volatile compounds trans-2-heptenal, 4-octen-3-one, 1-octen-3-ol, trans,cis-2,4-heptadienal, trans,trans-2,4-heptadienal, trans-2-octenal, nonanal and trans,cis-2,6-nonadienal were thought to contribute to the fishy and rancid flavours. Addition of Toco 70 did not affect the sensory perception of Mayonnaise nor the development of volatile off-flavour compounds as evaluated by GC-MS, but the peroxide values were slightly increased in Mayonnaise containing Toco 70 as compared to the other Mayonnaises. Mayonnaise with Grindox 1032 seemed to have fewer fishy and rancid off-flavours than Mayonnaises without antioxidant. This flavour-protective effect of Grindox 1032 was correlated to an increase in the size of the droplet diameter of Mayonnaises supplemented with Grindox 1032.
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oxidation in fish oil enriched Mayonnaise 1 assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis
European Food Research and Technology, 1999Co-Authors: Charlotte Jacobsen, Anne S. Meyer, Karsten Hartvigsen, Pia Lund, Jens Adlernissen, J Holstborg, Gunhild HolmerAbstract:A number of different analytical techniques (HPLC, GC-MS, sensory analysis, laser diffraction droplet size determination, confocal laser scanning microscopy and rheological measurements) were employed to elucidate both chemical, sensory, structural and rheological aspects of the oxidation process in Mayonnaise containing 16% fish oil. The primary focus of the study was on the antioxidative effect of two different types of commercial propyl gallate mixtures: an oil-soluble and a water-soluble preparation. The effect of adding extra emulsifier (Panodan TR), used to manipulate the physical structure of the fish-oil-enriched Mayonnaise and in turn affect the antioxidative activity of the propyl gallate mixtures, was also investigated. Mayonnaise with fish oil did not oxidise faster than Mayonnaise without fish oil when judged from the chemical parameters tested. However, the fish-oil-enriched Mayonnaises developed unpleasant off-odours and off-flavours much faster than the Mayonnaise without fish oil. Addition of the two different propyl gallate mixtures not only influenced negatively the sensory qualities but also affected the structure and the rheological properties of the Mayonnaise. Propyl gallate thus, in particular, promoted the development of fishy and rancid off-flavours during the storage of Mayonnaise with fish oil, and this effect was especially pronounced for the water-soluble propyl gallate mixture. Four volatile oxidation compounds, namely 3-furaldehyde, 2,4-heptadienal, 2,4-decadienal and ethyl benzene, appeared to correlate to the fishy and rancid off-flavours that developed in Mayonnaises with propyl gallate. Addition of propyl gallate also resulted in increased peroxide values, and a less viscous Mayonnaise with bigger droplets. The data thus demonstrated that the propyl gallate mixtures employed did not protect Mayonnaise with fish oil against flavour deterioration due to oxidation during storage. In addition, the data showed that several structural and rheological parameters were affected by the addition of propyl gallate.