Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies

Kergomard Jeanne, Paboeuf Gilles, Barouh Nathalie, Villeneuve Pierre, Schafer Olivier, Wooster Tim J., Bourlieu Claire, Vié Véronique. 2021. Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies. Food Chemistry, 360:129880, 11 p.

https://doi.org/10.1016/j.foodchem.2021.129880

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

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Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Résumé : Oil bodies (OB), the form of triacylglycerol storage in seeds, are interesting natural assemblies for nutritional applications. In walnuts, OB contain an important amount of polyunsaturated fatty acids that could be interesting food ingredients but may be prone to oxidation. The oxidative and interfacial behavior of walnut OB, either minimally-processed or after processing, were compared with processed complex walnut juice. The good oxidative stability of minimally-processed OB over 10 days (PV ≤ 8.4 meq O2/kg, TBARS = 1.4 mmol eq MDA/kg) and of processed walnut complex matrixes over 20 days (PV ≤ 4.8 meq O2/kg, TBARS = 1.4 mmol eq MDA/kg) was evidenced. In comparison, processing of OB promoted their oxidation. The interfacial studies led to the proposition of a new model of adsorption for minimally-processed OB that will be useful to design functional emulsion or foam in which OB act as emulsifiers.

Mots-clés Agrovoc : stabilité oxydative, traitement des aliments, acide gras polyinsaturé, oxydation, triglycéride, émulsifiant, corps gras

Mots-clés complémentaires : Huile de noix

Mots-clés libres : Walnut beverage emulsion, Oil bodies, Oxidative stability, Ellipsometry, Minimalist processes

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

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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