Development of a complex antioxidant for stabilization of dressing enriched with omega-3 fatty acids

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.311326

Keywords:

complex antioxidant, emulsion system, polyunsaturated fatty acids, oxidative stability, shelf life

Abstract

The solution to the problem of developing a complex antioxidant for the oxidative stabilization of emulsion systems with a high content of ω-3 polyunsaturated fatty acids (PUFAs) is considered. The object of the study is the oxidative stabilization of dressing using a complex antioxidant of plant origin. The ratio of ω-3:ω-6 PUFAs in model samples of the emulsion system was 1:5.46 and 1:2.21. The reasonable range of antioxidant ratios in the complex was substantiated. The ratio of tocopherol extract, garlic and laurel essential oils in the complex antioxidant is 1:1:1, respectively. Over 30 days of storage of the emulsion system model samples stabilized with a complex antioxidant, there is a gradual accumulation of organic acids (from 0.73 % to 0.75 %). The content of primary oxidation products increases for sample No. 2 – from 0.7 to 1.9 mmol ½ O2/kg, for sample No. 3 – from 0.4 to 1.2 mmol ½ O2/kg. The obtained values of physicochemical parameters meet the requirements of regulatory documentation (DSTU 4561). The peculiarity of the obtained results is that the complex antioxidant showed a significant increase in the stability of the emulsion system of high nutritional value, in particular, slowed down the accumulation of organic acids and peroxides. From a practical point of view, the development can effectively stabilize food emulsion systems with a high content of oxidation-labile PUFAs. An applied aspect of the obtained scientific result is the possibility of modeling and developing new formulations of emulsion and individual fat systems with high nutritional value, containing high PUFA concentrations

Author Biographies

Serhii Stankevych, State Biotechnological University

PhD

Department of Zoology, Entomology, Phytopathology, Integrated Plant Protection and Quarantine B. M. Litvinova

Nataliia Yakymenko-Tereshchenko, National Technical University “Kharkiv Polytechnic Institute”

Doctor of Economic Sciences, Professor

Department of Tourism and Hospitality Business

Vladimir Panasenko, State Institution "State Research and Design Institute of Basic Chemistry"

Doctor of Technical Sciences, Professor, Scientific Secretary

Tatiana Gontar, Ukrainian Engineering Pedagogics Academy

PhD

Department of Restaurant, Hotel and Tourist Business

Inna Zabrodina, State Biotechnological University

PhD

Department of Zoology, Entomology, Phytopathology, Integrated Plant Protection and Quarantine B. M. Litvinova

Oleg Kolontaievskyi, O. M. Beketov National University of Urban Economy in Kharkiv

PhD

Department of Tourism and Hospitality

Roman Voronov, O. M. Beketov National University of Urban Economy in Kharkiv

PhD

Department of Electric Transport

Maryna Ponomarova, State Biotechnological University

PhD, Associate Professor

Department of UNESCO "Philosophy of Human Communication and Social and Humanitarian Disciplines"

Viktoriia Novikova, State Biotechnological University

PhD, Associate Professor

Department of Chemistry, Biochemistry, Microbiology and Food Hygiene

Oleksandr Ashtaiev, A Separate Structural Unit "Kharkiv Trade and Economic Vocational College State University of Trade and Economics"

Lecturer

Cyclical Commission of Food Technology and Hotel-Restaurant Business

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Development of a complex antioxidant for stabilization of dressing enriched with omega-3 fatty acids

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Published

2024-10-30

How to Cite

Stankevych, S., Yakymenko-Tereshchenko, N., Panasenko, V., Gontar, T., Zabrodina, I., Kolontaievskyi, O., Voronov, R., Ponomarova, M., Novikova, V., & Ashtaiev, O. (2024). Development of a complex antioxidant for stabilization of dressing enriched with omega-3 fatty acids. Eastern-European Journal of Enterprise Technologies, 5(6 (131), 6–14. https://doi.org/10.15587/1729-4061.2024.311326

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Section

Technology organic and inorganic substances