Yoo K, Kim S, Kim MJ, Oh W, Lee J. Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix.
Food Sci Biotechnol 2024;
33:569-577. [PMID:
38274193 PMCID:
PMC10805683 DOI:
10.1007/s10068-023-01338-6]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 04/11/2023] [Accepted: 05/11/2023] [Indexed: 01/27/2024] Open
Abstract
Although association colloidal structures are believed as major oxidation places, relationship of oxygen molecules with association colloids have not been evaluated in oil-in-water (O/W) emulsion. Oxygen solubility was determined in O/W emulsion containing dispersed phases with different charges of emulsifiers, numbers of dispersed droplets, and surface areas of dispersed droplets. The rates of lipid oxidation were also examined. O/W emulsion made of positively charged emulsifier had higher oxygen solubility than negatively charged and neutral emulsifiers. As number and surface area of oil droplet in O/W emulsion increased, higher oxygen solubility was observed, implying that dispersed phases could be places for oxygen molecules. O/W emulsion made of positively charged emulsifier had higher lipid oxidation than neutral emulsifier. O/W emulsion with more interfaces had lower oxidative stability, implying interfaces of association colloids could affect rates of lipid oxidation. Dispersed phase in O/W emulsion can be places for oxygen molecules.
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