Oxidation of Methyl Linoleate in Oil‐in‐Water Micro‐ and Nanoemulsion Systems

Imai, Hidenori; Maeda, Tetsuzo; Shima, Masasuke; Adachi, Shuji

doi:10.1007/s11746-008-1257-3

Cited by 46 publications

(30 citation statements)

References 20 publications

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“…The stoichiometric coefficient could be approximated to be unity in the first half of the oxidation, but it remarkably increased in the latter half of the oxidation as the oxidation proceeded. The relationship for methyl linoleate in a bulk system at 40 17) is also shown in the figure and was the same as those for the encapsulated methyl linoleate. This fact indicated that encapsulation of methyl linoleate with maltodextrin did not affect its oxidation mechanism.…”

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confidence: 71%

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

2008

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Effects of oil-droplet size, the weight ratio of oil to wall material and the storage temperature on the oxidation of methyl linoleate microencapsulated with maltodextrin by spray-drying were examined. The oxidation of methyl linoleate was more retarded for the microcapsules prepared from the emulsion having smaller oil droplets. The oxidation was more suppressed for the microcapsules having a lower weight ratio of oil to wall material. The fraction of unoxidized methyl linoleate leveled off after 10-to 15-days storage. The level, Y ∞ , depended on the weight ratio. The dependence of Y ∞ on the weight ratio was analyzed based on the percolation theory, and the three-dimensional model of the theory was suitable to express the dependence. The effect of the storage temperature on the oxidation of microencapsulated methyl linoleate was also examined, and the activation energy was evaluated. The value of the energy suggested that the oxidation itself was a rate-limiting step for the oxidation of methyl linoleate encapsulated with maltodextrin.

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confidence: 71%

“…This fact indicated that encapsulation of methyl linoleate with maltodextrin did not affect its oxidation mechanism. represents the oxidation of methyl linoleate in a bulk system at 40 17) .…”

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confidence: 99%

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

2008

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“…Several studies showed better oxidative stability for emulsions with a large droplet diameter. [39][40][41][42] These reports suggested a higher oxidation rate with a smaller interfacial area of the oil droplet. Conversely, some papers reported the opposite results.…”

Section: Stability Of Encapsulated Sq Powdersmentioning

confidence: 95%

Effects of oil-droplet diameter on the stability of squalene oil in spray-dried powder

et al. 2016

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Effects of the oil-droplet diameter and emulsification with polymerized sodium caseinate (PNC) on the stability of squalene oil (SQ) retention in spray-dried powder were investigated. The SQ droplet diameter significantly affected the stability of the oil in spray-dried powders. The degradation behavior of SQ powders at 105 C was correlated using the Avrami equation. This oxidation mechanism may occur because of the propagative transfer of radical oxidation between oil-droplet particles. SQ emulsified with 5 wt% PNC and small oil droplets had better oxidative stability when compared with 3 wt% sodium caseinate (NC).

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“…Jacobsen et al (2001) similarly reported that in the initial stage of storage, an increase in the size of droplets was positively correlated with decreased oxidation rate in fish oil enriched mayonnaise. Other researchers claim that the emulsion droplet interfacial area has a minimal impact on the oxidation rates (Imai et al, 2008;Nakaya et al, 2005;Shimada, et al, 1992;Sun and Gunasekaran, 2009). …”

Section: (3) Effect Of Properties Of the Emulsion Droplets On Lipidmentioning

confidence: 99%

Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions

Kiokias

Gordon

Oreopoulou

2016

Critical Reviews in Food Science and Nutrition

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Because many common foods are emulsions (mayonnaise, coffee creamers, salad dressing, etc.), a better understanding of lipid oxidation mechanisms in these systems is crucial for the formulation, production, and storage of the relevant consumer products. A research body has focused on the microstructural and oxidative stability of protein-stabilized oil-in-water emulsions that are structurally similar to innovative products that have been recently developed by the food industry (e.g., non-dairy creams, vegetable fat spreads, etc.) This review presents recent findings about the factors that determine the development of lipid oxidation in emulsions where proteins constitute the stabilizing interface. Emphasis is given to "endogenous" factors, such as those of compositional (e.g., protein/lipid phases, pH, presence of transition metals) or processing (e.g., temperature, droplet size) nature. Improved knowledge of the conditions that favor the oxidative protection of protein in emulsions can lead to their optimized use as food ingredients and thereby improve the organoleptic and nutritional value of the related products.

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Oxidation of Methyl Linoleate in Oil‐in‐Water Micro‐ and Nanoemulsion Systems

Cited by 46 publications

References 20 publications

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

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

Effects of oil-droplet diameter on the stability of squalene oil in spray-dried powder

Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions

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