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Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies

Kergomard J., Paboeuf G., Barouh N., Villeneuve P., Schafer O., Wooster T.J., Bourlieu C., Vié V.. 2021. Food Chemistry, 360 : 11 p..

DOI: 10.1016/j.foodchem.2021.129880

Oil bodies (OB), the form of triacylglycerol storage in seeds, are interesting natural assemblies for nutritional applications. In walnuts, OB contain an important amount of polyunsaturated fatty acids that could be interesting food ingredients but may be prone to oxidation. The oxidative and interfacial behavior of walnut OB, either minimally-processed or after processing, were compared with processed complex walnut juice. The good oxidative stability of minimally-processed OB over 10 days (PV = 8.4 meq O2/kg, TBARS = 1.4 mmol eq MDA/kg) and of processed walnut complex matrixes over 20 days (PV = 4.8 meq O2/kg, TBARS = 1.4 mmol eq MDA/kg) was evidenced. In comparison, processing of OB promoted their oxidation. The interfacial studies led to the proposition of a new model of adsorption for minimally-processed OB that will be useful to design functional emulsion or foam in which OB act as emulsifiers.

Mots-clés : stabilité oxydative; traitement des aliments; acide gras polyinsaturé; oxydation; triglycéride; Émulsifiant; corps gras; huile de noix

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