Specialized oil and fat emulsion systems with prolonged storage with CO2 extract of brown algae Ascophyllum nodosum

The aim of the study is to substantiate the possibility of prolonging the storage of specialized oil-fat emulsion food systems (mayonnaises and mayonnaise sauces) enriched with essential fatty acids of the omega-3 family (eicosapentaenoic and docosahexaenoic) by using a natural antioxidant - supercritical extract of the brown alga Ascophyllum nodosum. By analyzing the obtained experimental data, an assessment is made of its effect on the oxidation and hydrolysis of lipids isolated from specialized oil-fat emulsion food systems. Supercritical extract of the brown alga Ascophyllum nodosum was obtained by supercritical carbon dioxide extraction on TharSCF SFE-500 equipment (Waters, Pittsburgh, USA). The main conditions for obtaining: ethanol as a modifier in a mass fraction of 5 %, the applied pressure is 300 bar, the extraction time is 60 min, the process temperature is 60 °C. The method for obtaining oil-fat emulsion food systems with supercritical extract of brown alga Ascophyllum nodosum is standard "semi-hot". As a fat base for specialized oil-fat emulsion food systems, 4- and 5-component lipid compositions enriched with highly unsaturated unique essential fatty acids - eicosapentaenoic and docosahexaenoic, and also including supercritical extract of brown alga Ascophyllum nodosum were used. The experiments were carried out 3 times, the obtained data are presented as M ± m. Statistical processing was carried out using the Excel program. The reliability of differences was estimated by the Student criterion at the 95 % significance level. It has been experimentally proven that the introduction of supercritical extract of brown alga Ascophyllum nodosum significantly slows down the processes of oxidation and hydrolysis of lipids, as evidenced by changes in the peroxide and acid number of fat isolated from specialized oil-fat emulsion systems, which increases the shelf life (6 months versus 3 months of control).