The Influence of Secondary Emulsifiers on Lipid Oxidation within Sodium Caseinate‐Stabilized Oil‐in‐Water Emulsions

Richards, Amy; Golding, Matt; Wijesundera, Chakra; Lundin, Leif

doi:10.1007/s11746-010-1642-6

Cited by 11 publications

(3 citation statements)

References 28 publications

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“…Tween ® 40 was selected as the emulsifier for canola oil for two main reasons. Firstly, it is a food-grade emulsifier, and secondly, emulsions made using non-ionic emulsifiers such as Tween ® 40 are more stable to oxidation than those made using anionic or cationic emulsifiers [25]. Oxidation was performed at 60˚C to accelerate oxidation; temperatures between 40˚C and 60˚C are deemed suitable for accelerating oxidation of vegetable oil-based systems without causing too excessive oxidation beyond the point at which rancid flavours are detected [26].…”

Section: Resultsmentioning

confidence: 99%

Effect of Seed Heat-Treatment on the Oxidative Stability of Canola Oil Body Emulsions

Shen¹,

Chakra²,

Ye³

2012

FNS

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Enhancement of oxidative stability of canola oil extracted from seed subjected to prior heat-treatment has been attributed to heat-induced generation of antioxidants from phenolic precursors occurring in canola seed. Dispersion of aqueous extracts of intact seed oil bodies (OBs) in water is a novel and interesting way of producing natural and oxidatively stable food emulsions with minimal use of synthetic antioxidants and emulsifiers. As there is growing interest in natural food emulsions containing unsaturated oils, we investigated whether the oxidative stability of canola OB emulsions could be further improved by subjecting canola seed to heat-treatment prior to oil body extraction. Oil-in-water (5%, w/w) emulsions of OBs extracted from canola seed before and after heat-treatment were considerably more resistant to oxidation than emulsions prepared from refined canola oil and Tween® 40 emulsifier. However, only small amounts (0.9% - 4.5% by weight) of the phenolic compounds present in canola seed were transferred to the OBs after aqueous extraction, and consequently there was no discernible effect on oxidative stability as a result of prior heat-treatment of the seed. Thus, in contrast to oil, there is no oxidative stability benefit to be gained by subjecting canola seed to heat-treatment prior to extraction of OBs

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Section: Resultsmentioning

confidence: 99%

Effect of Seed Heat-Treatment on the Oxidative Stability of Canola Oil Body Emulsions

Shen¹,

Chakra²,

Ye³

2012

FNS

Self Cite

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“…After formulating astaxanthin into such particulate systems, they may be protected chemically from degradation and delivered easily into cellular partitions, enhancing their bioavailability [8,9]. Nanodispersions incorporating astaxanthin can be applied easily in different food formulations such as food colorants or improvers of nutrition value [1].…”

Section: Introductionmentioning

confidence: 99%

Effects of Storage Temperature, Atmosphere and Light on Chemical Stability of Astaxanthin Nanodispersions

Anarjan

Tan

2013

J Americ Oil Chem Soc

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Astaxanthin, as a functional lipid, can be incorporated easily into different water-based food formulations in the form of a nanodispersion. In this study, astaxanthin nanodispersions were produced using different stabilizer systems, namely, polysorbate 20 (PS20), sodium caseinate (SC), gum arabic (GA) and an optimum combination of these three stabilizers (OPT). Since astaxanthin is sensitive to oxidative damage, its degradations kinetics in the prepared nanodispersion systems were investigated as a function of storage temperature, atmosphere and light. The results showed that astaxanthin degradation followed a first-order kinetic and, in most cases, astaxanthin was more stable in optimum-formulated three-component-stabilized nanodispersions as compared to nanodispersion systems stabilized by individual stabilizers. In addition, high storage temperature and intense illumination significantly (P \ 0.05) increased the degradation of astaxanthin, while oxygen-free conditions significantly (P \ 0.05) reduced the astaxanthin degradation rate.

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“…Moreover, the physical stability of the oil-water interface and thereby the oil droplets can also be affected by the formed oxidation products. Nonetheless, the negatively charged interfacial film is notoriously detrimental to the oxidative stability of emulsions when lipid oxidation is catalyzed by metal ions present in the aqueous phase [29].…”

Section: Physical Stability Of Emulsionsmentioning

confidence: 99%

The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions

Yesiltas,

García-Moreno,

Sørensen

et al. 2023

Colloids and Interfaces

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This study investigated the effect of the combined use of sodium caseinate (CAS), commercial phosphatidylcholine (PC), and modified PCs on the physical and oxidative stability of 70% fish oil-in-water emulsions. Caffeic acid was covalently attached to both modified PCs (PCs originated from soy and eggs) in order to increase the antioxidant activity of PCs and investigate the advantage of bringing the antioxidant activity to the close proximity of the oil-water interface. Results showed that oxidative stability was improved when part of the PC was substituted with modified soy PC or egg PC. Emulsions containing a low concentration of modified PCs (10 wt.% of total PC) resulted in a prooxidative effect on the formation of hydroperoxides compared to emulsions with free caffeic acid. On the other hand, a decrease in the formation of volatile oxidation products was observed for emulsions containing higher levels of modified PCs (60 wt.% of total PC) compared to the emulsions with free caffeic acid added at its equivalent concentration. Increased concentrations of modified PCs provided better oxidative stability in high-fat emulsions, independent of the modified PC type. Moreover, when oxidation was initiated by producing singlet oxygen near a single oil droplet using a focused laser, fluorescence imaging showed that the oxidation did not propagate from one oil droplet to another oil droplet.

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The Influence of Secondary Emulsifiers on Lipid Oxidation within Sodium Caseinate‐Stabilized Oil‐in‐Water Emulsions

Cited by 11 publications

References 28 publications

Effect of Seed Heat-Treatment on the Oxidative Stability of Canola Oil Body Emulsions

Effect of Seed Heat-Treatment on the Oxidative Stability of Canola Oil Body Emulsions

Effects of Storage Temperature, Atmosphere and Light on Chemical Stability of Astaxanthin Nanodispersions

The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions

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