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Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant

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Abstract

Gelled emulsions with carrageenan are a novel type of emulsion that could be used as a carrier of unsaturated fatty acids in functional foods formulations. Lipid degradation through volatile compounds was studied in gelled emulsions which were high in polyunsaturated oils (sunflower or algae oil) after 49 days of storage. Aqueous Lavandula latifolia extract was tested as a natural antioxidant. Analysis of the complete volatile profile of the samples resulted in a total of 40 compounds, classified in alkanes, alkenes, aldehydes, ketones, acids, alcohols, furans, terpenes and aromatic hydrocarbons. During storage, the formation of the volatile compounds was mostly related to the oxidation of the main fatty acids of the sunflower oil (linolenic acid) and the algae oil (docosahexaenoic acid). Despite the antioxidant capacity shown by the L. latifolia extract, its influence in the oxidative stability in terms of total volatiles was only noticed in sunflower oil gels (p < 0.05), where a significant decrease in the aldehydes fraction was found.

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Acknowledgements

We are grateful to the PIUNA (Plan de Investigación de la Universidad de Navarra) and to the Ministerio de Economía y Competitividad (AGL2014-52636-P) for the financial support and to “Red de Excelencia Consolider PROCARSE (AGL2014-51742-REDC)”. L. Gayoso and C. Poyato are grateful to “Asociación de Amigos de la Universidad de Navarra” for the grants received. Gobierno de Navarra is also acknowledged for the support to L. Gayoso.

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Author notes

  1. Lucía Gayoso and Candelaria Poyato equally contributed to the paper.

Authors and Affiliations

  1. Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008, Pamplona, Navarra, Spain

    Lucía Gayoso, Candelaria Poyato, Diana Ansorena & Iciar Astiasarán

  2. Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, Pamplona, Navarra, Spain

    María Isabel Calvo

  3. Department of Environmental Biology, Faculty of Sciences, University of Navarra, Irunlarrea s/n, 31008, Pamplona, Navarra, Spain

    Rita Yolanda Cavero

  4. IDISNA- Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain

    Lucía Gayoso, Candelaria Poyato, María Isabel Calvo, Rita Yolanda Cavero, Diana Ansorena & Iciar Astiasarán

Authors
  1. Lucía Gayoso
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  2. Candelaria Poyato
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  3. María Isabel Calvo
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  4. Rita Yolanda Cavero
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  5. Diana Ansorena
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  6. Iciar Astiasarán
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Corresponding author

Correspondence to Diana Ansorena.

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Gayoso, L., Poyato, C., Calvo, M.I. et al. Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant. J Food Sci Technol 54, 2842–2851 (2017). https://doi.org/10.1007/s13197-017-2722-5

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  • DOI: https://doi.org/10.1007/s13197-017-2722-5

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