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Date
2012
Abstract
Lipid oxidation can lower the nutritional value and quality of foods, and form toxic compounds, off-flavours and off-odours; its control in food systems rich in unstable omega-3 oils is essential. Sunflower oil, camelina oil and a camelina:fish oil blend (72:28) emulsified using sodium caseinate (NaCas) had lower lipid hydroperoxides and p-Anisidine values (p- Avs) than their corresponding bulk oils (P 0.05). O/W emulsions (camelina/sunflower) were spray-dried to yield powders containing 71.7-85.6 % oil. Emulsification and microencapsulation significantly improved oxidative stability (particularly in camelina oil).
Supervisor
O'Kennedy, Brendan T.
O'Beirne, David
Ní Eidhin, Deirdre
O'Beirne, David
Ní Eidhin, Deirdre
Description
peer-reviewed
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Teagasc