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Open AccessArticle

Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise

1
Laboratory of Biophysics, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
2
Unilever Global Foods Innovation Centre, Plantage 14, 6708 WJ Wageningen, The Netherlands
3
Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
4
Microspectroscopy Research Facility, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
*
Authors to whom correspondence should be addressed.
Antioxidants 2020, 9(12), 1278; https://doi.org/10.3390/antiox9121278
Received: 18 November 2020 / Revised: 11 December 2020 / Accepted: 13 December 2020 / Published: 15 December 2020
(This article belongs to the Special Issue Lipid Oxidation and Antioxidants in Food)
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 < 0.0001). The observed protein oxidation at the oil–water interface was spatially heterogeneous, which is in line with the heterogeneous distribution of lipoprotein granules from the egg yolk used for emulsification. The impact of the droplet size on local lipid and protein oxidation rates was significant (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. View Full-Text
Keywords: lipoprotein granules; co-oxidation; α-tocopherol; l-ascorbic acid; antioxidant; pro-oxidant; segmentation; tracking; oxidation rate lipoprotein granules; co-oxidation; α-tocopherol; l-ascorbic acid; antioxidant; pro-oxidant; segmentation; tracking; oxidation rate
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MDPI and ACS Style

Yang, S.; Verhoeff, A.A.; Merkx, D.W.H.; van Duynhoven, J.P.M.; Hohlbein, J. Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise. Antioxidants 2020, 9, 1278. https://doi.org/10.3390/antiox9121278

AMA Style

Yang S, Verhoeff AA, Merkx DWH, van Duynhoven JPM, Hohlbein J. Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise. Antioxidants. 2020; 9(12):1278. https://doi.org/10.3390/antiox9121278

Chicago/Turabian Style

Yang, Suyeon; Verhoeff, Aletta A.; Merkx, Donny W.H.; van Duynhoven, John P.M.; Hohlbein, Johannes. 2020. "Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise" Antioxidants 9, no. 12: 1278. https://doi.org/10.3390/antiox9121278

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