Researchers led by Arturo Morales at Pablo de Olavide University in Seville, Spain, analyzed the formation of primary and secondary oxidation products in a model system of microencapsulated oils in a dairy-like matrix similar to infant formula. “The study shows that a substantial amount of secondary oxidation products and polymerization compounds can be detected in encapsulated methyl esters, even at low levels of global oxidation,” said Silvana Martini, JAOCS senior associate editor, who chose this research as the JAOCS article of the month. These results could help explain rancidity in foods with low contents of primary oxidation compounds such as hydroperoxides. This paper is available free of charge until January 16, 2016.
Read or download at http://link.springer.com/article/10.1007/s11746-015-2724-2
Read or download at http://link.springer.com/article/10.1007/s11746-015-2724-2
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