Effect of Oil-droplet Size on the Oxidation of Microencapsulated Methyl Linoleate

Nakazawa, Risa; Shima, Masasuke; Adachi, Shuji

doi:10.5650/jos.57.225

Cited by 16 publications

(9 citation statements)

References 18 publications

(19 reference statements)

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“…64) Smaller oil droplets in O/W emulsions exhibited higher stability against oxidation after microencapsulation. 59,65) Fig . 5 shows the autoxidation processes of linoleic acid (lipid) encapsulated with different weight ratios of gum arabic.…”

Section: VI Factors Affecting Autoxidation Of Microencapsulated Oilmentioning

confidence: 99%

Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Miyagawa

Adachi

2017

Bioscience, Biotechnology, and Biochemistry

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Oil-in-water (O/W) emulsions are among the dispersion systems commonly used in food, and these emulsions are in thermodynamically unstable or metastable states. In this paper, various methods for preparing O/W emulsions are outlined. Since the commodity value of food is impaired by the destabilization of O/W emulsions, experimental and theoretical approaches to assess the stability of O/W emulsions are overviewed, and factors affecting the dispersion stability of emulsions are discussed based on the DLVO theory and the concept of the stability factor. The oxidation of lipids in O/W emulsions is unhealthy and gives rise to unpleasant odors. Factors affecting the autoxidation of lipids are discussed, and theoretical models are used to demonstrate that a reduction of the oil droplet size suppresses or retards autoxidation. Microencapsulated lipids or oils exhibit distinct features in the oxidation process. Models that explain these features are described. It is demonstrated that a reduction in the oil droplet size is also effective for suppressing or retarding the oxidation of microencapsulated oils.

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Section: VI Factors Affecting Autoxidation Of Microencapsulated Oilmentioning

confidence: 99%

Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Miyagawa

Adachi

2017

Bioscience, Biotechnology, and Biochemistry

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“…72) These effects, as well as those of storage temperature and the oil/encapsulator weight ratio, were analyzed for a methyl linoleate and maltodextrin sample, also prepared by spray drying. 73) Overall, methyl linoleate oxidation was more retarded for smaller droplets and lower weight ratios. Percolation theory was then used to demonstrate the dependence of the level at which oxidation ceases on weight ratio.…”

Section: Oxidation Of Microencapsulated Lipidsmentioning

confidence: 95%

Engineering aspects of rate-related processes in food manufacturing

Adachi

2015

Bioscience, Biotechnology, and Biochemistry

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Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering. They include chromatographic separation through continuous separation with a simulated moving adsorber, lipid oxidation kinetics in emulsions and microencapsulated systems, kinetic analysis and extraction in subcritical water, and water migration in pasta.

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“…On these regards, Nakazawa et al (2008) investigated the effect of oil droplet size on the oxidation of microencapsulated methyl linoleate, and they reported that the size of oil droplets is an important factor in the suppression of lipid oxidation, and oxidation of a certain lipid would be reduced for microcapsules having smaller oil droplets. In another study, the effect of droplet size on lipid oxidation rates of O/W emulsions stabilized by proteins was also evaluated (Lethuaut et al 2002).…”

Section: Sub-micron Regionmentioning

confidence: 99%

Assessment of Oxidative Stability in Fish Oil‐in‐Water Emulsions: Effect of Emulsification Process, Droplet Size and Storage Temperature

Neves

Wang

Kobayashi

et al. 2015

J Food Process Engineering

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In this study, the effects of emulsification process, droplet size and storage temperature on the chemical and physical stability of Menhaden fish (Brevoortia tyrannus) based oil‐in‐water (O/W) emulsions were investigated, foreseeing the development of food emulsion systems with enhanced oxidative stability. For that purpose, the authors evaluated four different emulsification processes as follows: microchannel emulsification, premix membrane emulsification, vacuum homogenization and high‐pressure homogenization, and the droplets formulated had an average diameter ranging between 94 nm and 26.8 μm. For oil droplets sized within the micrometer range and stored at 5°C, decreasing the droplet size resulted in a significant increase on the oxidation activity (P < 0.01), which was expected considering that the increase in surface area likely leads the way to more oxygen diffusion toward the droplet surface onto the lipid core. On the contrary, for droplets sized within the submicron range, a linear relationship (R2 = 0.91) between droplet sizes and the specific lipid oxidation rate was found. The results also indicate that other factors such as emulsifier type, emulsification process and storage temperature play major roles on lipid oxidation during emulsion storage. The spontaneous droplet formation in the case of microchannel emulsification resulted in emulsions with the lowest lipid oxidation compared with conventional homogenizers, which generally employ high energy input to disrupt the droplets, further promoting lipid oxidation. This study also revealed that lipid oxidation is strongly temperature‐dependent, since lipid hydroperoxide content in all O/W emulsions increased as the storage temperature increased. Among the emulsifiers tested, sodium oleate, an anionic emulsifier, was revealed as the most suitable candidate to suppress lipid autoxidation, especially considering the storage of food emulsions at room temperature. Practical Applications The insights on lipid oxidation presented herein may provide a liable source of information while designing and formulating oil‐in‐water emulsions containing antioxidant compounds, such as ω‐3 polyunsaturated fatty acids, with enhanced oxidative stability, foreseeing their potential application as functional foods or drug delivery systems. To the authors' knowledge, this is the first report relating to lipid oxidation in oil‐in‐water emulsions comprising different emulsification processes, resulting in fine oil droplets sized within a wide range, based on fish oil, a lipid highly prone to oxidation. The aspects of lipid oxidation kinetics presented here could have a potential economic contribution to the food emulsion industry while saving energy on the emulsification process or storage environment.

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Effect of Oil-droplet Size on the Oxidation of Microencapsulated Methyl Linoleate

Cited by 16 publications

References 18 publications

Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Engineering aspects of rate-related processes in food manufacturing

Assessment of Oxidative Stability in Fish Oil‐in‐Water Emulsions: Effect of Emulsification Process, Droplet Size and Storage Temperature

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