Iron-catalyzed lipid oxidation in emulsion as affected by surfactant,pH and NaCl |
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| Affiliation: | 1. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Department of Immunology and Food Microbiology, Tuwima str 10, 10-748 Olsztyn, Poland;2. Department of Pediatrics, Nephrology and Allergology, Military Institute of Medicine, 04-141 Warsaw, Poland;1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China;2. College of Food Science and Nutrition Engineering, China Agricultural University, Beijing, 100083, China;3. College of Animal Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China;1. Department of Food Science, University of Massachusetts – Amherst, 230 Chenoweth Laboratory, Amherst, MA 01003, United States;2. Health Care Food, Kao Corporation, 2-1-3 Bunka, Sumida-ku, Tokyo 1318501, Japan;3. Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia;1. Wageningen University, Department of Agrotechnology & Food Sciences, Laboratory of Food Process Engineering Group, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands;2. Membrane Processes for Food Group, University of Twente, Drienerlolaan 5, 7522 NB Enschede, the Netherlands;3. INRAE, UR BIA, F-44316 Nantes, France |
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| Abstract: | Corn oil-in-water emulsions stabilized by sodium dodecyl sulfate (SDS), Brij 35 or dodecyltrimethylammonium bromide (DTAB) were prepared to determine the influence of surface charge on iron-catalyzed lipid oxidation. Oxidation was measured using lipid peroxides, conjugated dienes, and thiobarbituric reactive substances. At pH 6.5, initial oxidation rates were in the order of SDS> Brij>DTAB. As pH was decreased from 8 to 3, oxidation of SDS-stabilized emulsions increased, while oxidation of Brij and DTAB emulsions were unaffected. NaCl (1.0%) decreased oxidation of the SDS-stabilized emulsion by 20% but had minimal influence on oxidation of Brij and DTAB emulsions. These results indicate that the surface charge of emulsion droplets plays an important role in their oxidative stability. |
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