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Methods for reducing lipid oxidation in fish‐oil‐enriched energy bars
Author(s) -
Nielsen Nina Skall,
Jacobsen Charlotte
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01786.x
Subject(s) - lipid oxidation , fish oil , chemistry , acetic acid , peroxide value , polyunsaturated fatty acid , oxidative phosphorylation , food science , hydrogen peroxide , fish <actinopterygii> , organic chemistry , fatty acid , antioxidant , biochemistry , biology , fishery
Summary Fish oil (FO) enrichment of foods is relevant owing to the beneficial effects of omega‐3 polyunsaturated fatty acids on human health. However, the susceptibility of FO to oxidation necessitates careful control to avoid this oxidation. In this study, energy bars were successfully supplemented with 5% FO. Heating of bars during baking did, apparently, not increase oxidation. Energy bars produced with neat FO were oxidatively unstable as measured by peroxide value, secondary volatile oxidation products and sensory analysis. Pre‐emulsification of the FO with sodium caseinate in water offered similar protection towards oxidation as packaging the energy bars in modified atmosphere. These protection methods were although not as efficient as addition of FO as micro‐encapsulated powder. Addition of the metal chelator ethylene diamine tetra‐acetic acid (EDTA) (100–2000 ppm) to emulsified FO decreased the oxidative stability of the energy bars compared with the energy bars with emulsified FO but without EDTA.