Effects of droplet size on the oxidative stability of oil-in-water emulsions |
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Authors: | Kyoko?Nakaya Hideki?Ushio Shingo?Matsukawa Masataka?Shimizu Email author" target="_blank">Toshiaki?OhshimaEmail author |
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Affiliation: | (1) Miyazaki Prefectural Industrial Technology Center, Sadowara, 880-0303 Miyazaki, Japan;(2) Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4, Minato-ku, 108-8477 Tokyo, Japan |
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Abstract: | The effects of droplet size and emulsifiers on oxidative stability of polyunsaturated TAG in oil-in-water (o/w) emulsions
with droplet sizes of 0.806±0.0690, 3.28±0.0660, or 10.7±0.106 μm (mean ± SD) were investigated. Hydroperoxide contents in
the emulsion with a mean droplet size of 0.831 μm were significantly lower than those in the emulsion with a mean droplet
size of 12.8 μm for up to 120 h of oxidation time. Residual oxygen contents in the headspace air of the vials containing an
o/w emulsion with a mean droplet size of 0.831 μm were lower compared with those of the emulsion with a mean droplet size
of 12.8 μm. Hexanal developed from soybean oil TAG o/w emulsions with smaller droplet size showed significantly lower residual
oxygen contents than those of the larger droplet size emulsions. Consequently, oxidative stability of TAG in o/w emulsions
could be controlled by the size of oil droplet even though the origins of TAG were different. Spin-spin relaxation time of
protons of acyl residues on TAG in o/w emulsions measured by 1H NMR suggested that motional frequency of some acyl residues was shorter in o/w emulsions with a smaller droplet size. The
effect of the wedge associated with hydrophobic acyl residues of emulsifiers was proposed as a possible mechanism to explain
differences in oxidative stability between o/w emulsions with different droplet sizes. |
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