Effects of α-Tocopherol, β-Carotene, and Soy Isoflavones on Lipid Oxidation of Structured Lipid-Based Emulsions

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Abstract
Structured lipids (SLs) are triacylglycerols that have been modified to change the fatty acid composition and/or positional distribution in the glycerol backbone by chemically and/or enzymatically catalyzed reactions and/or genetic engineering. Ten percent oil-in-water emulsions were formulated with a canola oil/caprylic acid SL and stabilized with 0.5% whey protein isolate (WPI) or sucrose fatty acid ester (SFE). The effects of α-tocopherol, β-carotene, genistein, and daidzein (added at 0.02 wt % of oil) on lipid oxidation were evaluated over a 15-day period in emulsion samples. Significantly (p < 0.05) less total oxidation (calculated from peroxide value and anisidine value measurements) occurred in the WPI emulsions compared to their SFE counterparts. In this study, α-tocopherol, β-carotene, and both soy isoflavones exhibited prooxidant activities in SFE emulsions. Because of their ability to exhibit prooxidant activity under certain conditions, manufacturers must experiment with these compounds before adding them to SL-based products as functional ingredients. Keywords: Anisidine value; β-carotene; daidzein; emulsions; genistein; lipid oxidation; peroxide value; structured lipids; sucrose fatty acid esters; α-tocopherol; TOTOX value; whey protein isolate