Antioxidants (Dec 2020)

Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise

  • Suyeon Yang,
  • Aletta A. Verhoeff,
  • Donny W. H. Merkx,
  • John P. M. van Duynhoven,
  • Johannes Hohlbein

DOI
https://doi.org/10.3390/antiox9121278
Journal volume & issue
Vol. 9, no. 12
p. 1278

Abstract

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Lipid oxidation in food emulsions is mediated by emulsifiers in the water phase and at the oil–water interface. To unravel the physico-chemical mechanisms and to obtain local lipid and protein oxidation rates, we used confocal laser scanning microscopy (CLSM), thereby monitoring changes in both the fluorescence emission of a lipophilic dye BODIPY 665/676 and protein auto-fluorescence. Our data show that the removal of lipid-soluble antioxidants from mayonnaises promotes lipid oxidation within oil droplets as well as protein oxidation at the oil–water interface. Furthermore, we demonstrate that ascorbic acid acts as either a lipid antioxidant or pro-oxidant depending on the presence of lipid-soluble antioxidants. The effects of antioxidant formulation on local lipid and protein oxidation rates were all statistically significant (p p < 0.0001) but minor compared to the effects of ascorbic acid addition and lipid-soluble antioxidant depletion. The presented results demonstrate that CLSM can be applied for unraveling the roles of colloidal structure and transport in mediating lipid oxidation in complex food emulsions.

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