Effects of different lipophilized ferulate esters in fish oil-enriched milk: partitioning, interaction, protein, and lipid oxidation

Qiu Xujian, Jacobsen Charlotte, Villeneuve Pierre, Durand Erwann, Moltke Sorensen Ann-Dirit. 2017. Effects of different lipophilized ferulate esters in fish oil-enriched milk: partitioning, interaction, protein, and lipid oxidation. Journal of Agricultural and Food Chemistry, 65 (43) : 9496-9505.

https://doi.org/10.1021/acs.jafc.7b02994

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

	Version Online first - Anglais Accès réservé aux personnels Cirad Utilisation soumise à autorisation de l'auteur ou du Cirad. acs.jafc.7b02994.pdf Télécharger (2MB) \| Demander une copie
	Version publiée - Anglais Accès réservé aux personnels Cirad Utilisation soumise à autorisation de l'auteur ou du Cirad. acs.jafc.7b02994-edite.pdf Télécharger (2MB) \| Demander une copie

Quartile : Outlier, Sujet : AGRICULTURE, MULTIDISCIPLINARY / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED

Résumé : Antioxidant effects of ferulic acid and lipophilized ferulate esters were investigated in fish oil-enriched milk. Methyl ferulate (C1) and ethyl ferulate (C2) more efficiently prevented lipid oxidation than dodecyl ferulate (C12) did, followed by ferulic acid (C0). The combination of C1 or C2 with C12 could have a “synergistic” effect indicated by peroxide value, hexanal, and 1-penten-3-ol analysis results. These antioxidants also showed protein oxidation inhibition effects. The most effective antioxidants (C1 and C2) had the highest concentration in the precipitate phase but the lowest concentration in the aqueous phase, which was the opposite of the partitioning of C0. C12 had the highest concentration in the oil and emulsion phase. In particular, the interaction between ferulates esterified with short and medium alkyl chain lengths could lead to their “synergistic” effects in fish oil-enriched milk, which could be caused by the change in their partitioning or localization at the interface.

Mots-clés Agrovoc : lait, huile de poisson, ester, acide férulique, composé phénolique, teneur en lipides, teneur en protéines, antioxydant, lipide, oxydation

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations