Application of phenolipids to increase oxidative stability of n-3 polyunsaturated fatty acids emulsions

Abstract

N-3 fatty acids (n-3 FA) are polyunsaturated FA related to decreasing the risk of cardiovascular diseases (CVDs). Moreover, phytosterols (PS) have been associated to lowering cholesterol levels and may also play an important role in preventing CVDs. In this context, echium seed oil has received attention for its high content of n-3 FA. Given that CVDs are leading cause of death worldwide, the development of functional foods by combining n-3 FA-rich oils, such as echium oil, and PS represent an interesting alternative in terms of CVD prevention. However, due to its high susceptibility to oxidation, supplementation of food products with echium oil may be a challenge. In this context, emulsion-based systems added of antioxidants constitute an interesting alternative for food manufacturers to incorporate PS and n-3 FA rich oils into food products. On this basis, the use of natural antioxidants, such as phenolic compounds (PC), rather than synthetic ones, have become a strong tendency nowadays. Nonetheless, given the low solubility of phenolic compounds in lipid systems, lipophilization with alkyl chains is pointed out as an efficient manner to enhance solubility of PC in emulsion systems and increase their antioxidant activity. Given this, the aim of this research project is to develop a stable food emulsion containing echium oil and PS. The study will be divided into two steps: rutin, quercetin and sinapic acid will be studied regarding their lipophilization yield using different chain lengths and antioxidant activity of the phenolipid formed. Then, the phenolipids exhibiting higher antioxidant activity will be tested for toxicity and applied in emulsions containing echium oil, PS and examined for lipid oxidation markers under accelerated oxidation conditions. At the second step, a functional chocolate milk beverage containing echium oil and PS will be produced. The functional food will be subjected to oxidative stability tests before and after thermal treatment. Thus, we hope to demonstrate that lipophilization improves phenolic compounds antioxidant protection towards emulsions. Yet, we hope to show that by combining echium oil, a still underutilized oily seed with valuable FA composition, and phytosterols, it is possible to produce functional foods that may contribute to increase the omega-3 intake by population.