Food and Bioprocess Technology

, Volume 7, Issue 2, pp 567–574 | Cite as

Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk

Original Paper
First Online:
Received:
Accepted:

Abstract

This study aimed to develop a technology for producing ultrahigh temperature ultrahigh temperature-treated (UHT) milk enriched with docosahexaenoic acid. Starch hydrophobically modified with octenyl succinic anhydride (OSA starch) was used as an emulsifier to make algae oil emulsion in UHT milk. In this study, the stability of oil-in-water emulsions was examined. The emulsification of 10 % algae oil model emulsion with 10 % OSA starch and 40 % corn syrup had small droplets and was completely stable. Milk enriched with unsaturated fatty acids was heated using an indirect UHT treatment, and the milk was then stored at different temperatures. The oxidative stability of fish oil-enriched milk was investigated by measuring peroxide value, measuring volatile secondary oxidation products, and carrying out sensory analysis. All of the milk samples were stable. In summary, fish oil-enriched milk is resistant to oxidation. Algae oil-enriched drinking milk is a stable product during 11 weeks of storage. Application of high storage temperature (40 °C) does not significantly increase the oxidation process. The present study suggested that stable algae oil emulsion can be formed by OSA starches with corn syrup, and a food formulation test confirmed the successful application of algae oil emulsion to extend the shelf life of milk.

Keywords

Emulsions Docosahexaenoic acid (DHA) OSA starches Stability UHT milk 
This is a preview of subscription content, log in to check access.

Notes

Acknowledgments

The authors are grateful to anonymous reviewers and the editor for comments on the earlier version of this paper.

References

  1. AOCS. (1998). Official methods and recommended practices of the American Oil Chemists’ Society. Method Cd 18-90. Champaign: AOCS.Google Scholar
  2. Betoret, E., Betoret, N., Carbonell, J. V., & Fito, P. (2009). Effects of pressure homogenization on particle size and the functional properties of citrus juices. Journal of Food Engineering, 92, 18–23.CrossRefGoogle Scholar
  3. Bock, T. K., Lucks, J. S., Kleinebudde, P., et al. (1994). High pressure homogenisation of parenteral fat emulsions—influence of process parameters on emulsion quality. European Journal of Pharmaceutics and Biopharmaceutics, 40(3), 157–160.Google Scholar
  4. David, D. K. (1997). An evaluation of the multiple effects of the antioxidant vitamins. Trends in Food Science & Technology, 8(6), 198–203.CrossRefGoogle Scholar
  5. Gallaher, J. J., Hollender, R., Peterson, D. G., Roberts, R. F., & Coupland, J. N. (2005). Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion. International Dairy Journal, 15, 333–341.CrossRefGoogle Scholar
  6. Kinsella, J. E. (1986). Food components with potential therapeutic benefits: the n-3 polyunsaturated fatty acids of fish oils. Food Technology, 40(146), 89–97.Google Scholar
  7. Klinkesorn, U., Sophanodora, P., Chinachoti, P., & McClements, D. J. (2004). Stability and rheology of corn oil-in-water emulsions containing maltodextrin. Food Research International, 37(9), 851–859.CrossRefGoogle Scholar
  8. Kolanowski, W., Swiderski, F., & Berger, S. (1999). Possibilities of fish oil application for food products enrichment with omega-3 PUFA. International Journal of Food Science and Nutrition, 50, 39–49.CrossRefGoogle Scholar
  9. Kolanowski, W., Swiderski, F., Lis, E., & Berger, S. (2001). Enrichment of spreadable fats with polyunsaturated fatty acids omega-3 using fish oil. International Journal of Food Science and Nutrition, 52, 469–476.CrossRefGoogle Scholar
  10. List, G. R., Evans, C. D., Kwolek, W. F., Warner, K., & Boundy, B. K. (1974). Oxidation and quality of soybean oil: a preliminary study of the anisidine test. Journal of the American Oil Chemists' Society, 51(2), 17–21.CrossRefGoogle Scholar
  11. Naohiro, G., & Shun, W. (2006). The importance of peroxide value in assessing food quality and food safety. Journal of the American Oil Chemists' Society, 83, 473–474.CrossRefGoogle Scholar
  12. Nielsen, N. S., Debnath, D., & Jacobsen, C. (2007). Oxidative stability of fish oil enriched drinking yoghurt. International Dairy Journal, 17, 1478–1485.CrossRefGoogle Scholar
  13. Ramakrishnan, S., Ferrando, M., Aceña-Muñoz, L., De Lamo-Castellví, S., & Güell, C. (2013). Fish oil microcapsules from O/W emulsions produced by premix membrane emulsification. Food Bioprocess Technology. doi: 10.1007/s11947-012-0950-2.
  14. Robertson, G. L. (2002). Ultra-high temperature treatment (UHT)/aseptic packaging. In H. Roginski, J. W. Fuquay, & P. F. Fox (Eds.), Encyclopedia of dairy sciences (1st ed., pp. 2637–2642). London: Academic.Google Scholar
  15. Roessler, E. B., Pangborn, R. M., Sidel, J. L., & Stone, H. (1978). Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests. Journal of Food Science, 43, 940–944.CrossRefGoogle Scholar
  16. Rossell, J. B. (1986). Classical analysis of oils and fats. In R. J. Hamilton & J. B. Rossell (Eds.), Analysis of oils and fats (pp. 1–90). New York: Elsevier.Google Scholar
  17. Ruxton, C. H. S., Reed, S. C., Simpson, M. J. A., & Millington, K. J. (2004). The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence. Journal of Human Nutrition and Dietetics, 17, 449–459.CrossRefGoogle Scholar
  18. Shahidi, F., & Wanasundara, U. N. (2002). Methods for measuring oxidative rancidity in fats and oils. In C. C. Akoh & D. B. Min (Eds.), Food lipids—chemistry, nutrition, and biotechnology (2nd ed., pp. 465–487). New York: Marcel Dekker, Inc.Google Scholar
  19. Shantha, N. C., & Decker, E. A. (1994). Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International, 77(2), 421–424.Google Scholar
  20. Simopoulos, A. P. (1999). Essential fatty acids in health and chronic disease. American Journal of Clinical Nutrition, 70, 560–569.Google Scholar
  21. Tescha, S., Gerhardsb, C., & Schuberta, H. (2002). Stabilization of emulsions by OSA starches. Journal of Food Engineering, 54(2), 167–174.CrossRefGoogle Scholar
  22. Trotta, M., Pattarino, F., & Ignoni, T. (2002). Stability of drug-carrier emulsions containing phosphatidylcholine mixtures. European Journal of Pharmaceutics and Biopharmaceutics, 53, 203–208.CrossRefGoogle Scholar
  23. Uauy-Dagach, R., & Valenzuela, A. (1996). Marine oils: the health benefits of n-3 fatty acids. Nutrition Reviews, 54, 102–108.CrossRefGoogle Scholar
  24. Werkman, S. H., & Carlson, S. E. (1996). A randomized trial of visual attention of preterm infants fed docosahexaenoic acid until nine months. Lipids, 31, 91–97.CrossRefGoogle Scholar
  25. Zarena, A. S., Suvendu, B., & Udaya Sankar, K. (2012). Mangosteen oil-in-water emulsions: rheology, creaming, and microstructural characteristics during storage. Food Bioprocess Technology, 5, 3007–3013.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.R&D System Inner Mongolia Mengniu Dairy Industry (Group) CO., LTDHohhotChina
  2. 2.School of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina

Personalised recommendations