Antioxidant activity of the lipophilizated and microencapsulated phenolic compound added to an emulsion containing omega 3 fatty acids and phytosterols

Abstract

Omega 3 fatty acids and phytosterols can be combined to formulate food functional emulsions aimed at reducing triacylglycerols and cholesterol, respectively, and promoting the reduction of cardiovascular disease risk. However, these two bioactive compounds are highly susceptible to oxidation during their incorporation into a food emulsion and during its shelf life, even when stored at low temperatures. The products formed by omega 3 fatty acids and phytosterols oxidation, in addition to annulling the beneficial functional effects, can also become toxic for animals and humans. One strategy used to overcome this limitation is the addition of compounds with antioxidant action that will be oxidized in place of the bioactive compounds. These antioxidants can be artificial or natural, with the artificial materials being more effective than the natural ones but potentially mutagenic, depending on the dosage. In this study, two technologies will be evaluated, aiming to improve the effectiveness of a natural phenolic antioxidant: lipophilization and microencapsulation. A 1% o/w emulsion containing omega 3 fatty acids from a vegetal source (Echium oil) and phytosterols will be prepared without antioxidants and containing the phenolic compound in three forms: pure, lipophilized and microencapsulated. The oxidative stability will be monitored using chemical markers for the primary and secondary oxidation products. The best treatment will then be applied to prepare a milk emulsion containing Echium oil and phytosterols. The same chemical markers added of sensory analysis will be performed to evaluate the oxidative stability of the milk functional emulsion. (AU)