Enzymatic structural modification of antioxidants for omega-3 oil protection
Special Symposium - Innovations in Food Technology (LMC Congress)
Process & Product Innovation (Food-4b)
Keywords: enzymatic synthesis, antioxidants, omega-3, lipase, ionic liquids
The main barrier against a successful launch of foods containing omega 3 oils is the high susceptibility to lipid oxidation, which will lead to the formation of unpleasant fishy off-flavours and reactive free radicals and aldehydes. The latter compounds have been suggested to promote development of cardiovascular disease. Lipid oxidation can be prevented by antioxidants. Studies have shown that many of the commercial free radical scavenging antioxidants are not efficient in preventing lipid oxidation in fish oil enriched foods. Moreover, the efficacy of antioxidants seems to be influenced by their localisation in the food system, which is dependent on the polarity of the antioxidant and on the emulsifier used. Therefore, there is a need to develop new antioxidants based on natural sources but with improved physical properties, which are designed to be located where they are needed and to have the right antioxidative properties required in the particular food system (e.g. free radical scavenging and metal chelating properties). In this talk, a few antioxidants will be modified using enzymatic synthesis targeted for better antioxidative properties for omega-3 oils.
Presented Thursday 20, 10:25 to 10:30, in session Process & Product Innovation (Food-4b).
