Enhancing the oxidative stability of algal oil powders stabilized by egg yolk granules/lecithin composites.

Junhua Li, Yimei Shen, Jiali Zhai, Yujie Su, Luping Gu, Cuihua Chang, Yanjun Yang

Food chemistry 2021 May 30

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This study reported a powder formulation containing omega-3-rich algal oil emulsions stabilized by egg yolk granules (EYGs)/lecithin composites. The improved physical stability of the algal oil samples due to increasing pH and lecithin addition was beneficial to the oxidative stability through analysis of free radical scavenging activities, metal ion chelating activities, and the release of primary and secondary oxidation products during accelerated storage (12 days, 60 °C). In addition, the effect of three antioxidants, i.e. ascorbic acid (VC), ascorbyl palmitate (AP), and α-tocopherol (VE), on lipid oxidation was investigated. Results showed that antioxidant partitioning at different regions of the emulsion system influenced its ability to prevent oxidation with the effectiveness of AP (at the O/W interface) > VE (in the oil phase) > VC (in the aqueous phase). This study developed a new powder-based emulsion formulation for algal oils with superior oxidative stability as an alternative source of omega-3. Copyright © 2020. Published by Elsevier Ltd.

Citation

Junhua Li, Yimei Shen, Jiali Zhai, Yujie Su, Luping Gu, Cuihua Chang, Yanjun Yang. Enhancing the oxidative stability of algal oil powders stabilized by egg yolk granules/lecithin composites. Food chemistry. 2021 May 30;345:128782