Effect of Oil-Droplet Diameter on Lipid Oxidation in O/W Emulsions

被引：4

作者：

Roppongi, Takao ^{[1
]}

Miyagawa, Yayoi ^{[2
]}

Fujita, Hiroyuki ^{[2
]}

Adachi, Shuji ^{[2
]}

机构：

[1] Kyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, Japan

[2] Kyoto Univ Adv Sci, Fac Bioenvironm Sci, Kyoto 6218555, Japan

来源：

JOURNAL OF OLEO SCIENCE | 2021年 / 70卷 / 09期

关键词：

lipid oxidation; O; W emulsion; oil-droplet diameter; oxidation kinetics; mass transfer; METHYL LINOLEATE; FATTY-ACIDS; SIZE; AUTOXIDATION; STABILITY; KINETICS; RATES; MODEL;

D O I：

10.5650/jos.ess21145

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of oil-droplet diameter on lipid oxidation in O/W emulsions is unclear, and conflicting results have been reported. These conflictions may be due to different experimental conditions being used, such as the type of oil, the type of emulsifier, temperature, and the range of oil-droplet diameters tested. The method used to evaluate the oxidation could also have varied among studies. In O/W emulsions, oxygen dissolved in the aqueous phase is transferred to the oil phase through the oil-water interface and is consumed in the oil phase by oxidation. Therefore, the effect of the oil-droplet diameter on the lipid oxidation rate was evaluated by simultaneously solving the mass balance equations of oxygen and oil in the oil phase. The simulation showed that the oil-droplet diameter does not affect the lipid oxidation rate in O/ W emulsions with oil-droplet diameters on the order of micrometers or less because the oxidation reaction itself is rate-limiting.

引用

页码：1225 / 1230

页数：6

共 27 条

[1] AUTOXIDATION KINETICS FOR FATTY-ACIDS AND THEIR ESTERS [J].

ADACHI, S ;

ISHIGURO, T ;

MATSUNO, R .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1995, 72 (05) :547-551

[2]

Adachi S., 1995, FOOD SCI TECHNOL INT, V1, P1, DOI [10.1177/108201329500100101, DOI 10.3136/FSTI9596T9798.1.1, 10.3136/fsti9596t9798.1.1]

[3] Effect of processing and storage parameters on the oxidative deterioration of oil-in-water emulsions [J].

Dimakou, Charikleia P. ;

Kiokias, Sotirios N. ;

Tsaprouni, Ioanna V. ;

Oreopoulou, Vassiliki .

FOOD BIOPHYSICS, 2007, 2 (01) :38-45

[4] CHEMISTRY AND BIOCHEMISTRY OF 4-HYDROXYNONENAL, MALONALDEHYDE AND RELATED ALDEHYDES [J].

ESTERBAUER, H ;

SCHAUR, RJ ;

ZOLLNER, H .

FREE RADICAL BIOLOGY AND MEDICINE, 1991, 11 (01) :81-128

[5] Effect of droplet size on oxidation of docosahexaenoic acid in emulsion system [J].

Gohtani, S ;

Sirendi, M ;

Yamamoto, N ;

Kajikawa, K ;

Yamano, Y .

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 1999, 20 (05) :1319-1325

[6] IMPROVEMENT OF OXIDATIVE STABILITY OF RICE BRAN OIL EMULSION BY CONTROLLING DROPLET SIZE [J].

Hoang Hai Nguyen ;

Choi, Kyeong-Ok ;

Kim, Dong Eun ;

Kang, Wie-Soo ;

Ko, Sanghoon .

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2013, 37 (02) :139-151

[7] Oxidation of methyl linoleate in oil-in-water micro- and nanoemulsion systems [J].

Imai, Haruka ;

Maeda, Tetsuzo ;

Shima, Motohiro ;

Adachi, Shuji .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2008, 85 (09) :809-815

[8] Effect of heat treatment and droplet size on the oxidative stability of whey protein emulsions [J].

Kiokias, Sotirios ;

Dimakou, Charikleia ;

Oreopoulou, Vassiliki .

FOOD CHEMISTRY, 2007, 105 (01) :94-100

[9] A Comprehensive Evaluation of the Density of Neat Fatty Acids and Esters [J].

Knothe, Gerhard ;

Steidley, Kevin R. .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2014, 91 (10) :1711-1722

[10] Effect of droplet size on lipid oxidation rates of oil-in-water emulsions stabilized by protein [J].

Lethuaut, L ;

Métro, F ;

Genot, C .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2002, 79 (05) :425-430

← 1 2 3 →