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Antioxidant Synergism Between α-Tocopherol And a High Phosphatidylserine Modified Lecithin

Phospholipids, such as phosphatidylserine (PS) have been shown to work synergistically with tocopherols to extend the shelf life of oil-in-water emulsions. However, the high cost of PS prevents it from being used as a food additive. This work investigated the potential use of a high PS enzyme-modified lecithin to be used along with α-tocopherol to extend the lag phase of oil-in-water emulsions stabilized using Tween 20. Phospholipase D from Streptomyces sp. and L-serine were used to modify lecithin to increase PS concentration. Enzyme activity was optimized as a function of pH and temperature using a high PC soybean lecithin. The high PS modified lecithin was examined for its ability to enhance the activity of α-tocopherol in Tween 20-stabilized oil-in-water emulsions. The modification was also performed in high PC sunflower lecithin and egg lecithin which were later analyzed for their efficiency in controlling lipid oxidation. α-Tocopherol (3.0 µmol/kg emulsion) alone increased the lag phase of hydroperoxide and hexanal lag phases by 3 and 4 days compared to the control. Authentic PS (15.0 µmol/kg emulsion) increased hydroperoxide and hexanal lag phases by 1 and 3 days, respectively, whereas high PS soy lecithin increased hydroperoxide and hexanal lag phases by 3 and 4 days, respectively. The addition of high PS sunflower and egg lecithin did not have any considerable effects on lag phases compared to the control. Authentic PS (15.0 µmol/kg emulsion) and a-tocopherol (3.0 µmol/kg emulsion) decreased lipid oxidation by increasing the hydroperoxide and hexanal lag phase to 6 and 9 days. The combination of phospholipase D modified high PS lecithins (15.0 µmol/kg emulsion) and a-tocopherol (3.0 µmol/kg emulsion) were able to synergistically increase the antioxidant activity of a-tocopherol increasing the hydroperoxide and hexanal lag phase by 6 and 9 days for soy, 5 days, and 7 days for sunflower and 4 and 6 days for egg lecithin, respectively. This resulted in synergistic antioxidant activity (interaction index > 1.0) except for a-tocopherol and high PS Egg lecithin which showed an additive effect. This research shows that the combination of enzyme-modified high PS lecithin and α-tocopherol could be an effective and commercially viable clean label antioxidant strategy to control lipid oxidation in emulsions.

Identiferoai:union.ndltd.org:UMASS/oai:scholarworks.umass.edu:masters_theses_2-2179
Date20 October 2021
CreatorsArora, Harshika
PublisherScholarWorks@UMass Amherst
Source SetsUniversity of Massachusetts, Amherst
Detected LanguageEnglish
Typetext
Formatapplication/pdf
SourceMasters Theses

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