MCT Oil Coating Improves the Oxidative Stability of Surface Lipids in Corn Extrudates,European Journal of Lipid Science and Technology

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MCT Oil Coating Improves the Oxidative Stability of Surface Lipids in Corn Extrudates
European Journal of Lipid Science and Technology ( IF 1.8 ) Pub Date : 2020-05-29 , DOI: 10.1002/ejlt.201900350
Jonas Amft ₁ , Jonas L. Bauer ₁ , Jens Rostek ₂ , Sandra Spielvogel ₂ , Frank Döring ₃ , Karin Schwarz ₁

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Lipid‐containing extrudates are highly susceptible to lipid oxidation because of their porous structure and high specific surface area. The objective of this study is to investigate the effect of a low‐oxidizable medium‐chain triglycerides (MCT) coating on the oxidative stability. Therefore, cornmeal is extrusion cooked with commercial vegetable oil and various water contents (10–18% on dry matter) and partially coated with 5% w/w MCT oil. Lipid oxidation in the extrudates is examined during storage at +40 °C by measuring hydroperoxide concentrations in different lipid fractions (surface, inner‐surface, and matrix‐incorporated lipids). Hexanal is analyzed using headspace‐gas chromatography. Coating allocation is studied by fatty acid profiles of the lipid fractions, by fluorescence microscopy, and computerized microtomography. Application of an MCT coating leads to lower hydroperoxide concentrations and significantly reduces hexanal formation during storage. In particular, the surface lipids are stabilized. MCT oil diffuse only to small extent inside the extrudates and its effect on lipid oxidation can be attributed to differenct effects: filling surface microcracks, reducing the release of volatiles, and dilution of oxidizable lipids. This effect is strongest in porous extrudates with low feed‐water content.

中文翻译：

MCT油涂层改善了玉米挤出物中表面脂质的氧化稳定性

含脂质的挤出物由于其多孔结构和高比表面积而极易受到脂质氧化的影响。这项研究的目的是研究低氧化性中链甘油三酸酯（MCT）涂层对氧化稳定性的影响。因此，玉米粉要用市售植物油和各种含水量（干物质的10-18％）挤压蒸煮，并部分涂以5％w / w MCT油。在+40°C下储存期间，通过测量不同脂质部分（表面脂质，内表面脂质和基质结合脂质）中过氧化氢的浓度来检查挤出物中的脂质氧化。使用顶空气相色谱法分析己醛。通过脂质级分的脂肪酸分布，荧光显微镜和计算机显微断层照相术研究涂层分配。MCT涂层的使用可降低氢过氧化物的浓度，并显着减少储存期间的己醛形成。特别地，表面脂质被稳定。MCT油仅在挤出物中少量扩散，其对脂质氧化的作用可归因于不同的作用：填充表面微裂纹，减少挥发物的释放以及可氧化脂质的稀释。在进料水含量低的多孔挤出物中，这种效果最明显。和稀释可氧化脂质。在进料水含量低的多孔挤出物中，这种效果最明显。和稀释可氧化脂质。在进料水含量低的多孔挤出物中，这种效果最明显。

更新日期：2020-05-29

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