Oxidative stability and effect of stress factors on flaxseed oil-in-water emulsions stabilized by sodium caseinate–sodium alginate–chitosan interfacial membrane

被引:0
作者
S. Sivapratha
Preetam Sarkar
机构
[1] National Institute of Technology Rourkela,Department of Food Process Engineering
来源
Chemical Papers | 2018年 / 72卷
关键词
-Linolenic acid; Hydroperoxide; Chitosan; Sodium alginate; Sodium caseinate; Multilayered emulsion;
D O I
暂无
中图分类号
学科分类号
摘要
The susceptibility of heart healthy ω-3 fatty acids to lipid oxidation has hindered its incorporation into healthful foods and beverages. In this study, plant-based flaxseed oil rich in ω-3 fatty acids were dispersed into primary, secondary and tertiary emulsion system. A primary emulsion containing sodium caseinate-stabilized cationic droplets was prepared by homogenizing flaxseed oil as oil phase and sodium caseinate solution as the aqueous phase in an ultrasonicator. A secondary emulsion comprising of sodium caseinate–sodium alginate anionic droplets were produced by diluting appropriate primary emulsion with alginate solution. Further, a tertiary emulsion composed of sodium caseinate–sodium alginate–chitosan-coated cationic droplets was produced by diluting secondary emulsion with chitosan solution. The resistance of primary, secondary and tertiary emulsions with the same lipid concentration to destabilization by thermal treatment (30–90 °C for 30 min), sodium chloride addition (≤70 mM NaCl) and oxidative degradation (hydroperoxide concentration and TBARS) was determined. The results showed that secondary emulsions could resist variation in environmental stresses of salt and heat as well as protect the oil phase from decomposition better than primary and tertiary emulsions. Interfacial engineering could be used to design emulsion system with desirable characteristics.
引用
收藏
页码:1 / 14
页数:13
相关论文
共 160 条
  • [1] Aoki T(2005)Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique Food Hydrocoll 19 209-220
  • [2] Decker EA(2013)Design of interfacial films to control lipid oxidation in oil-in-water emulsions Food Hydrocoll 33 99-105
  • [3] McClements DJ(1998)Influence of protein interfacial composition on salt stability of mixed casein emulsions J Agric Food Chem 46 72-76
  • [4] Berton-Carabin C(2014)Effect of interfacial properties on the reactivity of a lipophilic ingredient in multilayered emulsions Food Hydrocoll 42 56-65
  • [5] Genot C(2017)Destabilization of multilayered interfaces in digestive conditions limits their ability to prevent lipolysis in emulsions Food Struct 12 54-63
  • [6] Gaillard C(2009)Ionically crosslinked chitosan/tripolyphosphate nanoparticles for oligonucleotide and plasmid DNA delivery Int J Pharm 382 205-214
  • [7] Guibert D(2010)Flocculation of protein-stabilized oil-in-water emulsions Coll Surf B 81 130-140
  • [8] Ropers M(2011)Mixed biopolymers at interfaces: competitive adsorption and multilayer structures Food Hydrocoll 25 1966-1983
  • [9] Casanova H(2012)Identification and quantitation of volatile organic compounds from oxidation of linseed oil Ind Eng Chem Res 51 5645-5652
  • [10] Dickinson E(1996)Determination of DNA adducts of malonaldehyde in humans: effects of dietary fatty acid composition Carcinogenesis 17 1035-1040