Enzymatic Modification of Lecithin for Improved Antioxidant Activity in Combination with Tocopherol in Emulsions and Bulk Oil

Date

2022-10-19

Author

Culler, Mitchell D.
Bayram, İpek
Decker, Eric A.

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Oxidized alpha-tocopherol can be regenerated by phosphatidylethanolamine (PE), but current commercial sources of PE are too expensive for use as a food additive. The present study aims to determine the optimal reaction conditions for generating high PE lecithin (MHPEL) enzymatically and to validate the MHPEL's synergism with tocopherol in delaying lipid oxidation in an oil-in -water emulsion system at pH 7 and 4 and in bulk oil. Under optimal conditions of pH 9.0, 37 degrees C and 4 h, a MHPEL with similar to 71.6% PE was obtained from 96% phosphatidylcholine lecithin using phospholipase D from Streptomyces chromofuscus. Mixed tocopherols (300 mu mol/kg oil) and MHPEL (1500 mu mol/kg oil) synergistically increased both the hydroperoxide and hexanal lag phase of lipid oxidation in stripped soybean oil-in-water emulsions at pH 7 by 3 days. At pH 4, this combination increased the hydroperoxide and hexanal lag phases by 3 and 2 days, respectively. The combination of 50 mu mol/kg oil alpha-tocopherol and 1000 mu mol/kg oil MHPEL also synergistically increased the hydroperoxide (5 days) and hexanal (4 days) lag phases in stripped bulk soybean oil. This approach represents a potential clean-label antioxidant system that could have commercial applications to decrease food waste.

URI

https://hdl.handle.net/11511/111729

Collections

Department of Food Engineering, Article