Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

© 2015 Elsevier Ltd. All rights reserved. Abstract The effect of storage time (2 C, 19 days) and heating (70 C, 30 min) on physical characteristics and oxidative stability of fish oil encapsulated in filled hydrogel particles was determined and compared with a conventional oil-in-water (O/W) emulsion with the same oil content (8.5%). Subsequently they were used to enrich meat systems with n-3 LCPUFAs, and their lipid oxidation was evaluated and compared with two other meat systems: one containing all animal fat and another with fish oil added directly. Filled hydrogel particles were more effective in lowering the oxidation rate than O/W emulsion, even when thermal treatment was applied. Oxidative stability over the storage time was best in the n-3 LCPUFA-enriched meat system containing filled hydrogel particles, in which TBARS levels were up to 62% lower than other systems containing fish oil. Hydrogel particles offer a promising means of controlling lipid oxidation in n-3 LCPUFA-enriched meat products.

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Main Authors: Salcedo Sandoval, L., Cofrades, Susana, Ruiz-Capillas, C., Matalanis, A., McClements, D. J., Decker, Eric A., Jiménez Colmenero, Francisco
Format: artículo biblioteca
Published: Elsevier 2015
Online Access:http://hdl.handle.net/10261/115014
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spelling dig-ictan-es-10261-1150142022-04-07T09:08:43Z Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them Salcedo Sandoval, L. Cofrades, Susana Ruiz-Capillas, C. Matalanis, A. McClements, D. J. Decker, Eric A. Jiménez Colmenero, Francisco © 2015 Elsevier Ltd. All rights reserved. Abstract The effect of storage time (2 C, 19 days) and heating (70 C, 30 min) on physical characteristics and oxidative stability of fish oil encapsulated in filled hydrogel particles was determined and compared with a conventional oil-in-water (O/W) emulsion with the same oil content (8.5%). Subsequently they were used to enrich meat systems with n-3 LCPUFAs, and their lipid oxidation was evaluated and compared with two other meat systems: one containing all animal fat and another with fish oil added directly. Filled hydrogel particles were more effective in lowering the oxidation rate than O/W emulsion, even when thermal treatment was applied. Oxidative stability over the storage time was best in the n-3 LCPUFA-enriched meat system containing filled hydrogel particles, in which TBARS levels were up to 62% lower than other systems containing fish oil. Hydrogel particles offer a promising means of controlling lipid oxidation in n-3 LCPUFA-enriched meat products. Peer Reviewed 2015-05-12T08:10:56Z 2015-05-12T08:10:56Z 2015 2015-05-12T08:10:57Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.foodchem.2015.03.093 issn: 1873-7072 Food Chemistry 184: 207- 213 (2015) http://hdl.handle.net/10261/115014 10.1016/j.foodchem.2015.03.093 none Elsevier
institution ICTAN ES
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country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-ictan-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICTAN España
description © 2015 Elsevier Ltd. All rights reserved. Abstract The effect of storage time (2 C, 19 days) and heating (70 C, 30 min) on physical characteristics and oxidative stability of fish oil encapsulated in filled hydrogel particles was determined and compared with a conventional oil-in-water (O/W) emulsion with the same oil content (8.5%). Subsequently they were used to enrich meat systems with n-3 LCPUFAs, and their lipid oxidation was evaluated and compared with two other meat systems: one containing all animal fat and another with fish oil added directly. Filled hydrogel particles were more effective in lowering the oxidation rate than O/W emulsion, even when thermal treatment was applied. Oxidative stability over the storage time was best in the n-3 LCPUFA-enriched meat system containing filled hydrogel particles, in which TBARS levels were up to 62% lower than other systems containing fish oil. Hydrogel particles offer a promising means of controlling lipid oxidation in n-3 LCPUFA-enriched meat products.
format artículo
author Salcedo Sandoval, L.
Cofrades, Susana
Ruiz-Capillas, C.
Matalanis, A.
McClements, D. J.
Decker, Eric A.
Jiménez Colmenero, Francisco
spellingShingle Salcedo Sandoval, L.
Cofrades, Susana
Ruiz-Capillas, C.
Matalanis, A.
McClements, D. J.
Decker, Eric A.
Jiménez Colmenero, Francisco
Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them
author_facet Salcedo Sandoval, L.
Cofrades, Susana
Ruiz-Capillas, C.
Matalanis, A.
McClements, D. J.
Decker, Eric A.
Jiménez Colmenero, Francisco
author_sort Salcedo Sandoval, L.
title Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them
title_short Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them
title_full Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them
title_fullStr Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them
title_full_unstemmed Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them
title_sort oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them
publisher Elsevier
publishDate 2015
url http://hdl.handle.net/10261/115014
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