AUTHOR=Hermund Ditte B. , Liu Wei , Holdt Susan Løvstad , Jacobsen Charlotte , Getachew Adane Tilahun 

TITLE=Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise

JOURNAL=Frontiers in Food Science and Technology

VOLUME=Volume 2 - 2022

YEAR=2023

URL=https://www.frontiersin.org/journals/food-science-and-technology/articles/10.3389/frfst.2022.1082490

DOI=10.3389/frfst.2022.1082490

ISSN=2674-1121

ABSTRACT=This study aimed at extracting lipophilic and hydrophilic compounds from Nordic brown macro alga Fucus vesiculosus and to evaluate the extract’s ability to maintain the physical and oxidative stability of fish oil-enriched mayonnaise (80% fat, 1:4 fish oil: rapeseed oil) during storage (dark, up to 28 days). Three different types of extracts were obtained, one using supercritical carbon dioxide (lipophilic extract) and two using subcritical water extraction (hydrophilic extracts) – one on dry seaweed and one on the residue from supercritical carbon dioxide extraction after extracting the lipophilic compounds. The extracts were characterized with respect to their antioxidant composition and in vitro antioxidant properties. Moreover, the extracts were added in concentrations of 2 g/kg mayonnaise, both individually or in combination to study synergistic effects between antioxidants with different polarity and locations in the mayonnaise system. Results showed that both types of extracts appeared to delay the oxidation of lipids; with the hydrophilic extracts performing better to retard the formation of hydroperoxides, and subsequent formation of secondary oxidation products. However, no synergetic effect was found for the hydrophilic and hydrophobic extracts when they were applied in different phases of the mayonnaise. The metal chelating ability is suggested to be responsible for the observed better performance of the hydrophilic extracts.