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Stabilisation of omega-3 oils in food emulsion systems


O'Dwyer, Sandra;

Institution: University of Limerick
Subject Keywords: omega-3 oils; stabilisation; food emulsion systems;

Lipid oxidation can lower the nutritional value and quality of foods, and form toxic
compounds, off-flavours and off-odours; its control in food systems rich in unstable
omega-3 oils is essential.
Sunflower oil, camelina oil and a camelina:fish oil blend (72:28) emulsified using
sodium caseinate (NaCas) had lower lipid hydroperoxides and p-Anisidine values (p-
Avs) than their corresponding bulk oils (P<0.05). Oxidation also decreased as NaCas
concentration and microfluidisation pressure increased (P<0.05). Increasing storage
temperature of emulsions (5-60 °C) resulted in an apparent decrease in detectable lipid
oxidation products on storage.
Omega-3 rich O/W emulsions (50 % oil), were incorporated into an outer oil phase of
table spreads, to produce multiple emulsion systems (O/W/O), with the aim of further
improving oxidative stability. Lipid hydroperoxides of the spreads increased over
storage at 5 ºC, whereas p-Avs remained low (P<0.05). The continuous phase of the
spreads appeared to be the phase most affecting primary oxidation product formation,
irrespective of whether an omega-3 rich inner phase was present, indicating a protective
effect by the double emulsion.
Oxidative stability of omega-3 enriched fat spreads (O/W/O emulsions) using
conventional lipid oxidation methods (lipid hydroperoxide and p-Anisidine values), was
compared to volatile analysis using SPME-GC/MS and sensory evaluation. Results
from sensory evaluation, lipid hydroperoxide analysis and volatile analysis were
comparable, whereas p-Anisidine values were less consistent.
The effectiveness of fat soluble (α-Tocopherol) and water soluble (green tea extract)
antioxidants on the oxidation rate of sensitive ω-3 rich oils, O/W emulsions and O/W/O
emulsions (fat spreads) were examined. Emulsions containing α-Tocopherol had the
highest lipid hydroperoxides, while emulsions containing green tea extract had the
lowest (P<0.05). p-Avs were not affected by anti-oxidant addition (P>0.05).
O/W emulsions (camelina/sunflower) were spray-dried to yield powders containing
71.7-85.6 % oil. Emulsification and microencapsulation significantly improved
oxidative stability (particularly in camelina oil).

Suggested citation:

O&#039;Dwyer, Sandra; . () Stabilisation of omega-3 oils in food emulsion systems [Online]. Available from: [Accessed: 19th October 2019].


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