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

Autor: Kergomard J; IPR Institute of Physics, UMR UR1 CNRS 5261, Rennes 1 University, France; IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France; QUALISUD, Univ Montpellier, CIRAD, Institut Agro, IRD, Univ Réunion, Montpellier, France., Paboeuf G; IPR Institute of Physics, UMR UR1 CNRS 5261, Rennes 1 University, France; Univ Rennes 1, CNRS, ScanMAT - UMS 2001 F-35042 Rennes, France., Barouh N; QUALISUD, Univ Montpellier, CIRAD, Institut Agro, IRD, Univ Réunion, Montpellier, France., Villeneuve P; QUALISUD, Univ Montpellier, CIRAD, Institut Agro, IRD, Univ Réunion, Montpellier, France., Schafer O; Institute of Materials Science, Nestlé Research, Lausanne, Switzerland., Wooster TJ; Institute of Materials Science, Nestlé Research, Lausanne, Switzerland., Bourlieu C; IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France., Vié V; IPR Institute of Physics, UMR UR1 CNRS 5261, Rennes 1 University, France; Univ Rennes 1, CNRS, ScanMAT - UMS 2001 F-35042 Rennes, France. Electronic address: veronique.vie@univ-rennes1.fr.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2021 Oct 30; Vol. 360, pp. 129880. Date of Electronic Publication: 2021 May 01.
DOI: 10.1016/j.foodchem.2021.129880
Abstrakt: 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 O 2 /kg, TBARS = 1.4 mmol eq MDA/kg) and of processed walnut complex matrixes over 20 days (PV ≤ 4.8 meq O 2 /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.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: