ABSTRACT
There is a growing interest in using marine phospholipids (PL) as ingredient for food fortification due to their numerous health benefits. However, the use of marine PL for food fortification is a challenge due to the complex nature of the degradation products that are formed during the handling and storage of marine PL. For example, nonenzymatic browning reactions may occur between lipid oxidation products and primary amine group from phosphatidylethanolamine or amino acid residues that are present in marine PL. Therefore, marine PL contain products from nonenzymatic browning and lipid oxidation reactions, namely, Strecker aldehydes, pyrroles, oxypolymers, and other impurities that may positively or negatively affect the oxidative stability and quality of marine PL. This review was undertaken to provide the industry and academia with an overview of the current understanding of the quality changes taking place in PL during their production and their storage as well as with regards to their utilization for food fortification.
Subject(s)
Aquatic Organisms/chemistry , Food Quality , Food, Fortified , Phospholipids/therapeutic use , Animals , Food Contamination/prevention & control , Food Handling , Food Storage , Food, Fortified/adverse effects , Humans , Hydrolysis , Lipid Peroxides/analysis , Lipid Peroxides/chemistry , Lipid Peroxides/toxicity , Maillard Reaction , Nutritive Value , Oxidation-Reduction , Phospholipids/adverse effects , Phospholipids/chemistry , Phospholipids/isolation & purification , Polymerization , Pyrroles/analysis , Pyrroles/chemistry , Pyrroles/toxicity , Volatile Organic Compounds/analysis , Volatile Organic Compounds/chemistry , Volatile Organic Compounds/toxicityABSTRACT
The main objective of this study was to investigate the effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage. Krill oil was incubated at two different temperatures (20 and 40 °C) for 28 or 42 days. The oxidative stability of krill oil was assessed by peroxide value and anisidine value, measurement of lipid derived volatiles, lipid classes and antioxidants. The non-enzymatic browning reactions were assessed through the measurement of pyrroles, free amino acids content and Strecker-derived volatiles. The increase of incubation temperature firstly increased the lipid oxidation in krill oil and subsequently the non-enzymatic browning reactions. The occurrence of these reactions was most likely due to the reaction between α-dicarbonyl or carbonyl compounds with amino acids or ammonia. In addition to tocopherol and astaxanthin esters, the formation of pyrroles might help to protect the krill oil against lipid oxidation.
Subject(s)
Antioxidants/chemistry , Euphausiacea/chemistry , Animals , Food Storage , Lipid Metabolism , Maillard Reaction , Oxidation-Reduction , TemperatureABSTRACT
The main objective of this study was to investigate the oxidative stability and non-enzymatic browning reactions of marine PL in the presence or in the absence of primary amine group from aminophospholipids and amino acids. Marine phospholipids liposomal dispersions were prepared from two authentic standards (phosphatidylcholine and phosphatidylethanolamine) and two purified PL from marine sources with and without addition of amino acids (leucine, methionine and lysine). Samples were incubated at 60°C for 0, 2, 4 and 6days. Non-enzymatic browning reactions were investigated through measurement of (i) Strecker derived volatiles, (ii) yellowness index (YI), (iii) hydrophobic and (iv) hydrophilic pyrroles content. The oxidative stability of the samples was assessed through measurement of secondary lipid derived volatile oxidation products. The result showed that the presence of PE and amino acids caused the formation of pyrroles, generated Strecker derived volatiles, decreased the YI development and lowered lipid oxidation. The lower degree of lipid oxidation in liposomal dispersions containing amino acids might be attributed to antioxidative properties of pyrroles or amino acids.
Subject(s)
Amino Acids/chemistry , Phospholipids/chemistry , Drug Stability , Lipid Peroxidation , Lipids/chemistry , Molecular StructureABSTRACT
Due to the beneficial health effects of marine phospholipids (PL) there is an increasing industrial interest in using them for nutritional applications including emulsified foods. This study was undertaken to investigate both oxidative and hydrolytic stability of marine PL emulsions in relation to the chemical composition of the marine PL used. Moreover, non-enzymatic browning reactions were also investigated. Emulsions were prepared by high pressure homogenizer using different concentrations and sources of marine PL. In some formulations, fish oil was added in order to study the effect of increasing levels of triglycerides in the emulsions. The oxidative and hydrolytic stability of emulsions was investigated through measurement of peroxide value, free fatty acids, and (31)P NMR during storage at 2°C for up to 32 days. The oxidative stability of marine PL emulsions during storage was further investigated through the measurement of secondary volatile compounds by solid-phase microextraction (SPME) and dynamic headspace (DHS) connected to gas chromatography (GC-MS). Non-enzymatic browning reactions were investigated through the measurement of Strecker derived volatiles, colour changes and pyrrole content. The results suggested that the oxidative stability of marine PL emulsions was significantly influenced by the chemical composition and the concentration of marine PL used to prepare them. Emulsions with good oxidative stability could be prepared from marine PL of high purity and high content of PL and antioxidant and low TAG content.
