To the content
5 . 2020

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


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

Funding. The study did not have sponsorship.

Conflict of interests. The authors declare no conflict of interests.

For citation: Nechaev A.P., Samoylov A.V., Bessonov V.V., Nikolaeva Yu.V., Tarasova V.V., Pilipenko O.V. Influence of antioxidants in native and micelled forms on the shelf life of the emulsion fat product. Voprosy pitaniia [Problems of Nutrition]. 2020; 89 (5): 101-9. DOI: (in Russian)


1. Lounis S.B.A., Mekimene L., Mazi D., et al. Nutritional quality and safety of algerian margarines: Fatty acid composition, oxidative stability and physicochemical properties. Mediterr J Nutr Metab. 2018; 11 (3): 331–42. DOI:

2. Koohikamali S., Alam M.S. Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application. J Food Sci. Technol. 2019; 56 (11): 5063–73. DOI:

3. Sahraee S., Milani J.M., Regenstein J.M., Kafil H.S. Protection of foods against oxidative deterioration using edible films and coatings: a review. Food Biosci. 2019; 32: 100451. DOI:

4. Demidov I.N. Formation of carbonyl-containing compounds at the initial stages of sunflower oil oxidation. Maslozhirovaya promyshlennost’ [Fat and Oil Industry]. 2003; 3 (2): 49–50. (in Russian)

5. Nechaev A.P. Food Chemistry. Saint Petersburg: GIORD, 2015: 668 p. (in Russian)

6. O’Brayen R. Fats and Oils. Production, Properties, Application. 3rd ed. rev. and add. In: D.V. Shirokov (transl.). Saint Petersburg: Professiya, 2007: 752 p. (in Russian)

7. Nikiforova T.A., Gubasova T.N. Food additives industry: state and prospects of development. Innovation policy. Pishchevaya promyshlennost’ [Food Industry]. 2014; (3): 8–13. (in Russian)

8. Rahila M.P., Nath B.S., Naik N.L., Pushpadass H.A., Manjunatha M., Franklin M.E.E. Rosemary (Rosmarinus officinalis Linn.) extract: a source of natural antioxidants for imparting autoxidative and thermal stability to ghee. J Food Process Preserv. 2019; 42 (2): e13443. DOI:

9. Taghinia P., Khodaparast M.H.H., Ahmadi M. Free and bound phenolic and flavonoid compounds of Ferula persica obtained by different extraction methods and their antioxidant effects on stabilization of soybean oil. J Food Meas Charact. 2019; 13 (14): 2980–7. DOI:

10. Wu G.C., Chang C., Hong C.C., Zhang H., Huang J.H., Jin Q.Z., Wang X.G. Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: a comprehensive review. Trends Food Sci Technol. 2019; 92: 33–45. DOI:

11. Gouvinhas I., Santos R.A., Queiroz M., Leal C., Saavedra M.J., Dominguez-Perles R., Rodrigues M., Barros A.I.R.N.A. Monitoring the antioxidant and antimicrobial power of grape (Vitis vinifera L.) stems phenolics over long-term storage. Ind Crops Prod. 2018; 126: 83–91. DOI:

12. Garcia-Perez A., Munoz-Hernandez J.E., Guzman-Corona C., Ceron-Garcia A., Ozuna C., Sosa-Morales M.E. Performance of individual antioxidants and their blend during repeated frying of tortilla chips. J Food Process Preserv. 2019; 43 (12): e14263. DOI:

13. Lu T., Shen Y., Wang J.H., Xie H.K., Wang Y.F., Zhao Q., et al. Improving oxidative stability of flaxseed oil with a mixture of antioxidants. J Food Process Preserv. 2019; 44 (3): e14355. DOI:

14. Naumova N.L. Antioxidant properties of Novasol rosemery food Supplement. Vestnik Altayskogo gosudarstvennogo agrarnogo universiteta [Bulletin of the Altai State Agrarian University]. 2015; 3 (125): 152–6. (in Russian)

15. Masudta T., Inaba Y., Takeda Y. Antioxidant mechanisms of carnosic acid: structural identification of two oxidation products. J Argic Food. 2001; 49 (11): 5560–5. DOI:

16. Topnikova E.V., Ivanov N.V., Kustova T.P. Methods of determination of products of oxidative damage in the butter and spreads. Syrodelie i maslodelie [Cheese and Butter Making]. 2012; (2): 49–51. (in Russian)

17. Samoylov A.V. The effect of antioxidants in micellar form to the extension of the shelf life of flour confectionery products. Konditerskoe i hlebopekarnoe proizvodstvo [Confectionery and Bakery Production]. 2019; (7–8): 40–4. (in Russian)

18. Samoylov A.V. Research of influence of antioxidants in micellar form in the oxidation stability of mayonnaise.Masla i zhiry [Oils and Fats]. 2016; (11–12): 17–9. (inRussian)

19. Patent RU 2303036. Solubilizate from ascorbic acid and an emulsifier, a mixture of solubilizates, a method for making solubilizate and its application (options). Behnam D. (in Russian)

SCImago Journal & Country Rank
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)
Medicine today

Приглашаем принять участие в образовательных мероприятиях по оториноларингологии! В 2021 году стартует образовательный цикл, состоящий из четырех научно-практических мероприятий для оториноларингологов и врачей смежных специальностей. Первые два события планируется провести...

I Всероссийский форум "Актуальные вопросы медицинского права" 18-19 февраля 2021 года в режиме онлайн состоится Первый Всероссийский форум "Актуальные вопросы медицинского права". Мероприятие будет посвящено современным особенностям правового регулирования самых насущных...

I Всероссийский Конгресс с международным участием по фундаментальным проблемам лабораторной диагностики "Академия лабораторной медицины: новейшие достижения" 25-27 мая 2021 года в МВЦ "Крокус Экспо" состоится значимое событие в мире лабораторных исследований - I...

Journals of «GEOTAR-Media»