Oxidative stability and microstructure of granola bars enriched with fish oil and algal antioxidants |
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| Karadag, A., Hermund, D. B., Alasalvar, C., Jacobsen, C. |
- Abstract:
- In this study, the ability of Icelandic brown algae (Fucus vesiculosus) extracts inhibiting lipid oxidation in granola bars fortified with fish oil- in-water emulsion was investigated. It was also explored whether addition of the algal extracts affected the physical microstructure of the fish oil droplets in granola bars. The oxidative stability of the bars stored at 20°C was evaluated over a period of 10?week by measuring the development of peroxides, the change in fatty acid composition and volatile compounds by GC-FID and DHS GC-MS. The physical microstructure was visualized by microscopy including, SEM, ESEM and CLSM. All extracts, except water extract at low concentration, reduced lipid oxidation storage when added at a concentration of 0.5 or 1?g extract/100?g fish oil emulsion. Ethanol (EE) and acetone extracts (AE) were found to be most efficient antioxidants. The concentration dependent antioxidant efficacy of these two extracts was among others related to an improved incorporation of the fish oil-in-water emulsions in the bars, high total phenolic content, high radical scavenging activity together with high interfacial affinity of phenolic compounds and probably regeneration of tocopherol. Furthermore, the microstructure of granola bars prepared with EE and AE showed fewer oil pools and more ordered oil droplets. This study showed the application potential of F. vesiculosus extracts as a natural antioxidant in low-moisture foods such as granola bars.
- Keywords:
- emulsion, fish oil, Fucus vesiculosus, microscopy
- Download:
- IMEKO-TC23-2017-055.pdf
- DOI:
- -
- Event details
- IMEKO TC:
- TC23
- Event name:
- 3rd IMEKOFOODS Conference
- Title:
Metrology Promoting Standardization and Harmonization in Food and Nutrition
- Place:
- Thessaloniki, GREECE
- Time:
- 01 October 2017 - 04 October 2017