Microstructural design to reduce lipid oxidation in oil-inwater emulsions

Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Maryam Kargar , Fotis Spyropoulos , Ian T. Norton The influence of emulsifier type (Tween 20 and sodium caseinate (CAS)) and oil phase volume fraction (5% and 30%) on emulsion oxidative stability was investigated. The primary and secondary lipid oxidation products of emulsions stored at 40°C were measured over 7 days. The results indicated that the oxidative stability of samples stabilised with CAS was significantly higher compared with emulsions stabilised with Tween 20. We propose that this is due to iron binding ability of CAS. Moreover, the impacts of Pickering emulsions (Silica particles) on lipid oxidation were studied and compared with Tween 20 stabilised emulsions. The results showed that silica particles could increase the oxidative stability of 20% sunflower oil-in-water emulsions by acting as a physical barrier between pro-oxidants located in continuous phase and hydroperxide at droplet interface.

Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research