Many studies have shown that marine phospholipids (PL) provide more advantages than fish oil. They seem to have better bioavailability, better resistance towards oxidation and higher content of eicosapentaenoic acids and docosahexaenoic acids than fish oil, which essentially contains triglycerides. The main objective of this study was to explore the possibilities of using marine PL for food enrichment. In order to achieve the objective, the study was divided into 4 stages: i) evaluation of physico-chemical properties of marine PL emulsions, ii) evaluation of hydrolytic and oxidative stability of marine PL emulsions, iii) evaluation of non-enzymatic browning reactions in marine PL emulsions, iv) evaluation of sensory properties and oxidative stability of yoghurt enriched with marine PL. The obtained results showed that marine PL have good emulsifying properties and it was feasible to prepare marine PL emulsions with and without addition of fish oil. The oxidative stability of marine PL emulsions was significantly influenced by the chemical composition of marine PL used for emulsions preparation. For instance, emulsions with good oxidative stability could be obtained when using raw materials with high purity, low fish oil content and high PL, cholesterol and α-tocopherol content. In addition, non-enzymatic browning reactions may also affect the oxidative stability of the marine PL emulsion. These reactions included Strecker degradation and pyrrolization, and their occurrence were due to the interaction between lipid oxidation products with amine group either from phosphatidylethanolamine or residues of amino acids/proteins in marine PL. The study on enrichment of yoghurt with marine PL showed that the oxidative stability and sensory acceptability was highly dependent on the quality and composition of the marine PL.
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Novel Sources for Omega-3 for Food and Feed Copenhagen, 2012