Effects of chlorophyll photosensitisation on the oxidative stability in oil-in-water emulsions

被引：28

作者：

Kim, Tae Soo ^{[2
]}

Decker, Eric A. ^{[3
]}

Lee, JaeHwan ^{[1
]}

机构：

[1] Sungkyunkwan Univ, Dept Food Sci & Biotechnol, Suwon, South Korea

[2] Seoul Natl Univ Sci & Technol, Dept Food Sci & Technol, Seoul, South Korea

[3] Univ Massachusetts, Dept Food Sci, Amherst, MA 01002 USA

来源：

FOOD CHEMISTRY | 2012年 / 133卷 / 04期

关键词：

Chlorophyll photosensitisation; Oil-in-water emulsion; Oxidative stability; Metal chelator; Singlet oxygen; VOLATILE COMPOUNDS; LIPID OXIDATION; LINOLEIC-ACID; SODIUM-AZIDE; PHOTOOXIDATION; ANTIOXIDANTS; IMPACT; PH;

D O I：

10.1016/j.foodchem.2012.02.033

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Effects of chlorophyll photosensitisation on the oxidative stability of oil-in-water (O/W) emulsions were determined by analysing headspace oxygen content, lipid hydroperoxides, and headspace volatiles. The roles of transition metals and singlet oxygen were tested by adding ethylenediaminetetraacetic acid (EDTA) and sodium azide, respectively. Emulsions with chlorophylls and visible light irradiation had significantly high lipid hydroperoxides and headspace volatiles and low headspace oxygen content (p < 0.05) after 32 h while samples without light irradiation did not show any significant changes (p > 0.05). Sodium azide did not show clear antioxidant capacities in O/W emulsion systems rather showed prooxidant properties at some concentration. Addition of EDTA, a metal chelator, accelerated the rates of lipid oxidation in a concentration dependent manner. EDTA may enhance the stability of chlorophylls in O/W emulsions and the resulting higher chlorophyll concentrations may generate more singlet oxygen thus accelerating the rates of lipid oxidation. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1449 / 1455

页数：7

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