Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions

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Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions. / Yesiltas, Betül; Sørensen, Ann-Dorit; Garcia-Moreno, Pedro J.; Anankanbil, Sampson; Guo, Zheng; Jacobsen, Charlotte.

In: Food Chemistry, Vol. 289, No. August, 08.2019, p. 490-499.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

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Yesiltas, Betül ; Sørensen, Ann-Dorit ; Garcia-Moreno, Pedro J. ; Anankanbil, Sampson ; Guo, Zheng ; Jacobsen, Charlotte. / Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions. In: Food Chemistry. 2019 ; Vol. 289, No. August. pp. 490-499.

Bibtex

@article{1ee1ebedb54e43daa05f0b3da3292c92,
title = "Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70{\%} oil-in-water emulsions",
abstract = "This study investigated the effects of modified phosphatidylcholine (PC) with different alkyl chain lengths (PC_C14 and PC_C16) and covalently attached caffeic acid on the physical and oxidative stability of 70{\%} fish oil-in-water emulsions. High fat emulsions were produced using different amounts of modified PCs in combination with sodium caseinate and soy-PC. Results showed that the physical stability of the emulsions was improved with increasing concentrations of modified PCs, due to their high surface activity. Emulsion stabilized with PC_C14 led to smaller droplets and higher viscosity, whereas PC_C16 had higher protein surface load, which may result in a thicker interfacial layer. Modified PCs enhanced the oxidative stability of the emulsions due to the attachment of caffeic acid to the glycerol backbone of PC, which brings the antioxidant in the vicinity of oil-water interface. PC_C16 led to less formation of primary and secondary oxidation products compared to PC_14 at their equivalent concentrations.",
keywords = "Caffeic acid, High fat delivery emulsions, Lipid oxidation, Modified phospholipids, Oil-water interface, Phosphatidylcholine, Sodium caseinate, PROTEIN, ANTIOXIDANTS, FATTY-ACIDS, IRON, MAYONNAISE, EMULSIFIERS, PHASE, PH, SODIUM-CASEINATE",
author = "Bet{\"u}l Yesiltas and Ann-Dorit S{\o}rensen and Garcia-Moreno, {Pedro J.} and Sampson Anankanbil and Zheng Guo and Charlotte Jacobsen",
year = "2019",
month = "8",
doi = "10.1016/j.foodchem.2019.03.087",
language = "English",
volume = "289",
pages = "490--499",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier BV",
number = "August",

}

RIS

TY - JOUR

T1 - Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions

AU - Yesiltas, Betül

AU - Sørensen, Ann-Dorit

AU - Garcia-Moreno, Pedro J.

AU - Anankanbil, Sampson

AU - Guo, Zheng

AU - Jacobsen, Charlotte

PY - 2019/8

Y1 - 2019/8

N2 - This study investigated the effects of modified phosphatidylcholine (PC) with different alkyl chain lengths (PC_C14 and PC_C16) and covalently attached caffeic acid on the physical and oxidative stability of 70% fish oil-in-water emulsions. High fat emulsions were produced using different amounts of modified PCs in combination with sodium caseinate and soy-PC. Results showed that the physical stability of the emulsions was improved with increasing concentrations of modified PCs, due to their high surface activity. Emulsion stabilized with PC_C14 led to smaller droplets and higher viscosity, whereas PC_C16 had higher protein surface load, which may result in a thicker interfacial layer. Modified PCs enhanced the oxidative stability of the emulsions due to the attachment of caffeic acid to the glycerol backbone of PC, which brings the antioxidant in the vicinity of oil-water interface. PC_C16 led to less formation of primary and secondary oxidation products compared to PC_14 at their equivalent concentrations.

AB - This study investigated the effects of modified phosphatidylcholine (PC) with different alkyl chain lengths (PC_C14 and PC_C16) and covalently attached caffeic acid on the physical and oxidative stability of 70% fish oil-in-water emulsions. High fat emulsions were produced using different amounts of modified PCs in combination with sodium caseinate and soy-PC. Results showed that the physical stability of the emulsions was improved with increasing concentrations of modified PCs, due to their high surface activity. Emulsion stabilized with PC_C14 led to smaller droplets and higher viscosity, whereas PC_C16 had higher protein surface load, which may result in a thicker interfacial layer. Modified PCs enhanced the oxidative stability of the emulsions due to the attachment of caffeic acid to the glycerol backbone of PC, which brings the antioxidant in the vicinity of oil-water interface. PC_C16 led to less formation of primary and secondary oxidation products compared to PC_14 at their equivalent concentrations.

KW - Caffeic acid

KW - High fat delivery emulsions

KW - Lipid oxidation

KW - Modified phospholipids

KW - Oil-water interface

KW - Phosphatidylcholine

KW - Sodium caseinate

KW - PROTEIN

KW - ANTIOXIDANTS

KW - FATTY-ACIDS

KW - IRON

KW - MAYONNAISE

KW - EMULSIFIERS

KW - PHASE

KW - PH

KW - SODIUM-CASEINATE

UR - https://www.sciencedirect.com/science/article/pii/S0308814619305643?via%3Dihub

UR - http://www.scopus.com/inward/record.url?scp=85063327944&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2019.03.087

DO - 10.1016/j.foodchem.2019.03.087

M3 - Journal article

VL - 289

SP - 490

EP - 499

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - August

ER -