Oxidative stability of oil-in-water emulsions with α-tocopherol, charged emulsifier, and different oxidative stress

被引：0
作者：
BoRa Yi
Mi-Ja Kim
JaeHwan Lee
机构：
[1] Sungkyunkwan University,Department of Food Science and Biotechnology
[2] Kangwon National University,Department of Food and Nutrition
来源：
Food Science and Biotechnology | 2018年 / 27卷
关键词：
α-Tocopherol; O/W emulsion; Riboflavin photosensitization; Photooxidation; Autoxidation; Emulsifier charge;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
α-Tocopherol is known to show different activity depending on the concentration and food matrix. Effects of α-tocopherol at the concentrations of 0, 0.1, 0.5, and 1.0 mM were determined in oil-in-water (O/W) emulsions containing anionic, neutral, and cationic emulsifiers under different types of oxidative stress including riboflavin photosensitization, photooxidation, and autoxidation. Headspace oxygen depletion, lipid hydroperoxides, and conjugated dienes were analyzed to determine the oxidative stability of O/W emulsions. α-Tocopherol served as an antioxidant in O/W emulsion with a cationic emulsifier irrespective of oxidative stress. α-Tocopherol acted as an antioxidant in O/W emulsion with a neutral emulsifier at riboflavin photosensitization while a prooxidant at photooxidation. However, in samples with an anionic emulsifier, α-tocopherol activity differed from the concentration and types of oxidative stress. Therefore, cationic transition metals or reactive oxygen species generated from RF photosensitization could play key roles of α-tocopherol in O/W emulsion.
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页码：1571 / 1578
页数：7
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