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Lipid Oxidation and Quality

Edible Applications Technology

Oxidation in Emulsions and Structured Systems

Monday, May 1, 2023
2:25 PM – 4:30 PM MDT
Room:205

This session will examine pea protein isolate to produce oxidatively stable dried microencapsulated oils. Another talk will focus on flaxseed oil-in-water emulsions to create a phenolic-rich mustard extract to depress oxidation equivalent to a synthetic antioxidant. These findings can help the industry manufacture a physiochemically stable, healthy, and functional beverage emulsion containing omega-3 fatty acid-rich oils and a natural antioxidant. Also, current research aims to understand the effect of various structuring methods on oil oxidation at the molecular level and relate the findings to the overall system performance.

Presentations:

  • 2:30 PM – 2:50 PM MDT
    Oil oxidation in complex structured soft matter systems

    Presenting Author: Maya Davidovich-Pinhas – Technion - Israel Institute of Technology

    Co-Author: Daniel Golodnizky – Technion Israel Institute of Technology

  • 2:50 PM – 3:10 PM MDT
    Analysis of antioxidant synergism and its mechanisms between alpha-tocopherol and myricetin in stripped soybean oil-in-water emulsions at different pH values

    Presenting Author: Ipek Bayram, PhD (she/her/hers) – University of Massachusetts Amherst

    Co-Author: Artiona Laze – Agriculture University of Tirana

    Co-Author: Eric A. Decker – University of Massachusetts Amherst

  • 3:10 PM – 3:30 PM MDT
    Effect of the combined use of potato protein hydrolysates and surfactants on the emulsifying and antioxidant properties in 5% fish oil-in-water emulsions

    Presenting Author: Betül Yeşiltaş, PhD – Technical University of Denmark

    Co-Author: Cansu Yay – Technical University of Denmark

    Co-Author: Pedro J. García-Moreno – Technical University of Denmark

    Co-Author: Simon Gregersen, PhD – Aalborg University

    Co-Author: Tobias H. Olsen – University of Oxford

    Co-Author: Paolo Marcatili – Technical University of Denmark

    Co-Author: Michael T. Overgaard – Aalborg University

    Co-Author: Egon B. Hansen – Technical University of Denmark

    Co-Author: Charlotte M. Jacobsen – Technical University of Denmark

  • 3:30 PM – 3:50 PM MDT
    Phenolic-rich mustard extract significantly improved lipid oxidation in acidic pea protein-stabilized flaxseed-oil-in-water beverage emulsion

    Presenting Author: Supratim Ghosh, PhD (he/him/his) – University of Saskatchewan

    Co-Author: Maryam Nikbakht Nasrabadi (she/her/hers) – University of Saskatchewan

    Co-Author: Ruchira Nandasiri, PhD, PAg (he/him/his) – St. Boniface Hospital Albrechtsen Research Centre

    Co-Author: N.A Michael Eskin – University of Manitoba

  • 3:50 PM – 4:10 PM MDT
    Influence of emulsifier on lipid oxidation in spray-dried microencapsulated O/W emulsions

    Presenting Author: Vincent J.P Boerkamp – Wageningen University & Research

    Co-Author: Scarlett Boras – Wagenignen University & Research

    Co-Author: Jean-Paul Vincken – Wageningen University & Research

    Co-Author: John P.M. van Duynhoven – Wageningen University & Research

    Co-Author: Marie Hennebelle, PhD (she/her/hers) – Wageningen University & Research

  • 4:10 PM – 4:30 PM MDT
    Plant oleosomes: new strategy for stable oil-in-water emulsions

    Presenting Author: Lorenz Plankensteiner (he/him/his) – Wageningen University & Research

    Co-Author: Costas Nikiforidis (he/him/his) – Wageningen University

    Co-Author: Marie Hennebelle, PhD (she/her/hers) – Wageningen University & Research