Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-07-30 DOI:10.1007/s00217-024-04604-x

Evelyn Klinger, Hanna Salminen, Karola Bause, Jochen Weiss

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Abstract

The application of anthocyanins as red colorants in lipid-containing foods such as oil-in-water emulsions is challenging due to their ability to act as antioxidants and their instability under various environmental conditions. In this study, we investigated the kinetics of black carrot anthocyanin degradation and the subsequent color loss influenced by lipid oxidation reactions in 1% (w/w) flaxseed oil-in-water emulsions stabilized by 0.1% (w/w) sodium dodecyl sulfate (SDS) at pH 2 upon storage at 35 °C for ten days under light and in the dark. Oxidatively stable Miglyol oil-in-water emulsions and SDS solutions were used as reference. The results showed simultaneous formation of lipid hydroperoxides and degradation of anthocyanins. The addition of anthocyanins decreased lipid hydroperoxide formation, confirming the antioxidant activity of anthocyanins through radical scavenging mechanism. The kinetic modelling of lipid oxidation and anthocyanin degradation are particularly important for estimating color stability in colored emulsion-based food systems such as dairy or non-dairy milk or yoghurt drinks.

Graphical abstract

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富含 ω-3 脂肪酸的亚麻籽油包水乳液中脂质氧化与黑胡萝卜花青素之间的相互作用

由于花青素具有抗氧化能力，而且在各种环境条件下不稳定，因此在水包油乳剂等含脂食品中应用花青素作为红色着色剂具有挑战性。在这项研究中，我们研究了在 35 °C、光照和黑暗条件下贮存 10 天后，由 0.1%（重量比）十二烷基硫酸钠（SDS）在 pH 值为 2 的条件下稳定的 1%（重量比）亚麻籽油包水乳剂中黑胡萝卜花青素降解的动力学以及随后受脂质氧化反应影响的颜色损失。以氧化稳定的 Miglyol 水包油型乳液和 SDS 溶液为参照物。结果表明，脂质氢过氧化物的形成和花青素的降解同时发生。花青素的加入减少了脂质氢过氧化物的形成，证实了花青素通过自由基清除机制具有抗氧化活性。脂质氧化和花青素降解的动力学模型对于估计乳制品、非乳制品、牛奶或酸奶饮料等有色乳液食品体系的颜色稳定性尤为重要。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.