Influence of antioxidants in native and micelled forms on the shelf life of the emulsion fat product

• Aleksey P. Nechaev
• Anatoly V. Samoylov
• Vladimir V. Bessonov
• Yulia V. Nikolaeva
• Veronika V. Tarasova
• Olesja V. Pilipenko

Abstract

Emulsion fat products due to the presence of the aqueous phase are more prone to oxidative damage than pure oils and fats, which requires the use of antioxidants. Based on a social request for the use of natural antioxidants in the food industry, tocopherols, their mixtures, as well as ascorbic acid are widespread. However, most natural antioxidants (vitamins, plant extracts) have lower antioxidant activity in fats than synthetic ones and require more incorporation into the product, which can negatively affect its organoleptic properties and the cost of the finished emulsion fat product. One way to solve this problem is to use new micellized forms of antioxidants. The micellization of various types of water-and fat-soluble antioxidants can increase their specific activity, which is apparently associated with an increase in the relative interaction surface in the product. The development of emulsion fat products using new technological forms of natural antioxidants in order to increase their shelf life is relevant and practically significant for the food industry.

The aim of the study was a comparative assessment of the effectiveness of natural antioxidants in native and micellized forms in the margarine formulation.

Material and methods. Antioxidants (tocopherols, rosemary extract and ascorbic acid) in the native and micellized forms were selected as objects of the study for their introduction into margarine with a mass fraction of fat of 82%. Peroxide Value and p-anizidin Value were determined in dynamics during storage of margarine in its fatty phase.

Results. Experimental data have been obtained on the action of the studied antioxidants in various technological forms on the formation of primary and secondary oxidation products in margarine during storage at the temperature 23±3 °С. It was determined that the introduction of micellized forms of various antioxidants into margarine at a concentration of 0.015-0.03% most effectively slows down the formation of oxidation products compared to using their native forms in an amount equivalent to the active substances.

Conclusion. It has been experimentally established that the use of micellized forms of tocopherols, ascorbic acid and rosemary extract allows more efficient creation of emulsion fat products with an extended shelf life.

Keywords:antioxidants, tocopherols, ascorbic acid, rosemary extract, micellization, margarine, oxidation, shelf life

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