Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant
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) af...
| Autores: | , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2017 |
| País: | España |
| Institución: | Universidad de Navarra |
| Repositorio: | Dadun. Depósito Académico Digital de la Universidad de Navarra |
| Idioma: | inglés |
| OAI Identifier: | oai:dadun.unav.edu:10171/56212 |
| Acceso en línea: | https://hdl.handle.net/10171/56212 |
| Access Level: | acceso abierto |
| Palabra clave: | Antioxidant Functional ingredient Lavandula latifolia Lipid oxidation SPME |
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Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidantGayoso, L. (Lucía)|||/items/30914d30-dee5-41aa-899f-b93eb0a13c6cPoyato, C. (Candelaria)|||/items/8852d150-1a0e-47f1-9e15-5c37058b0efbCalvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0eCavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70bAntioxidantFunctional ingredientLavandula latifoliaLipid oxidationSPMEGelled 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.SpringerDadun. Depósito Académico Digital Universidad de Navarra20192019-01-1020172017-01-0120172017-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10171/56212reponame:Dadun. Depósito Académico Digital de la Universidad de Navarrainstname:Universidad de NavarraInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:dadun.unav.edu:10171/562122026-06-21T12:47:57Z |
| dc.title.none.fl_str_mv |
Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant |
| title |
Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant |
| spellingShingle |
Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant Gayoso, L. (Lucía)|||/items/30914d30-dee5-41aa-899f-b93eb0a13c6c Antioxidant Functional ingredient Lavandula latifolia Lipid oxidation SPME |
| title_short |
Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant |
| title_full |
Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant |
| title_fullStr |
Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant |
| title_full_unstemmed |
Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant |
| title_sort |
Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant |
| dc.creator.none.fl_str_mv |
Gayoso, L. (Lucía)|||/items/30914d30-dee5-41aa-899f-b93eb0a13c6c Poyato, C. (Candelaria)|||/items/8852d150-1a0e-47f1-9e15-5c37058b0efb Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e Cavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175 Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b |
| author |
Gayoso, L. (Lucía)|||/items/30914d30-dee5-41aa-899f-b93eb0a13c6c |
| author_facet |
Gayoso, L. (Lucía)|||/items/30914d30-dee5-41aa-899f-b93eb0a13c6c Poyato, C. (Candelaria)|||/items/8852d150-1a0e-47f1-9e15-5c37058b0efb Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e Cavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175 Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b |
| author_role |
author |
| author2 |
Poyato, C. (Candelaria)|||/items/8852d150-1a0e-47f1-9e15-5c37058b0efb Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e Cavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175 Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b |
| author2_role |
author author author author author |
| dc.contributor.none.fl_str_mv |
Dadun. Depósito Académico Digital Universidad de Navarra |
| dc.subject.none.fl_str_mv |
Antioxidant Functional ingredient Lavandula latifolia Lipid oxidation SPME |
| topic |
Antioxidant Functional ingredient Lavandula latifolia Lipid oxidation SPME |
| description |
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. |
| publishDate |
2017 |
| dc.date.none.fl_str_mv |
2017 2017-01-01 2017 2017-01-01 2019 2019-01-10 |
| dc.type.none.fl_str_mv |
journal article http://purl.org/coar/resource_type/c_6501 |
| dc.type.openaire.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.none.fl_str_mv |
https://hdl.handle.net/10171/56212 |
| url |
https://hdl.handle.net/10171/56212 |
| dc.language.none.fl_str_mv |
Inglés eng |
| language_invalid_str_mv |
Inglés |
| language |
eng |
| dc.rights.none.fl_str_mv |
open access http://purl.org/coar/access_right/c_abf2 |
| dc.rights.openaire.fl_str_mv |
info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
open access http://purl.org/coar/access_right/c_abf2 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Springer |
| publisher.none.fl_str_mv |
Springer |
| dc.source.none.fl_str_mv |
reponame:Dadun. Depósito Académico Digital de la Universidad de Navarra instname:Universidad de Navarra |
| instname_str |
Universidad de Navarra |
| reponame_str |
Dadun. Depósito Académico Digital de la Universidad de Navarra |
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Dadun. Depósito Académico Digital de la Universidad de Navarra |
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1869425444578656256 |
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15,300724 |