Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration

被引：0

作者：

Xu, Na ^{[1
]}

Wu, Xiaolin ^{[1
]}

Zhu, Yuqing ^{[1
]}

Miao, Jinyu ^{[1
]}

Gao, Yi ^{[1
]}

Cheng, Ce ^{[1
]}

Peng, Shengfeng ^{[1
,2
]}

Zou, Liqiang ^{[1
]}

Julian McClements, David ^{[4
]}

Liu, Wei ^{[1
,3
]}

机构：

[1] State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang,Jiangxi,330047, China

[2] School of Life Sciences, Nanchang University, Nanchang,Jiangxi,330031, China

[3] National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang,Jiangxi,330022, China

[4] Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst,MA,01003, United States

来源：

Food Chemistry | 2021年 / 355卷

基金：

中国国家自然科学基金;

关键词：

Citrus fruits - Proteins - Drops - Emulsions - Sodium - Emulsification - Ostwald ripening - Oxidation - Fatty acids - Stability;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The effects of sweet orange essential oil (SOEO) concentration (0–12.5% of oil phase) on the physical stability, oxidative stability, and interfacial composition of algal oil-in-water emulsions containing sodium caseinate-coated oil droplets was examined. SOEO addition had no influence on the microstructure and physical stability of the algal oil emulsions. The addition of SOEO enhanced the oxidation stability of algal oil emulsion. As an example, the values of algal oil emulsions with 0 and 10% SOEO were 198 and 100 mmol/kg algal oil after 16 days of accelerated oxidation, respectively. The absorbed protein level was higher in the algal oil emulsion containing 10% SOEO (70%) than in 0% SOEO (57%). This result suggested that the presence of SOEO enhanced the interfacial thickness, possibly by interacting with the casein molecules. A thicker protein layer may have helped to retard the oxidation of the omega-3 oils inside lipid droplets. © 2021 Elsevier Ltd

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