Effects of chlorophyll photosensitisation on the oxidative stability in oil-in-water emulsions |
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Authors: | Tae Soo Kim Eric A Decker JaeHwan Lee |
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Affiliation: | 1. Department of Food Science and Technology, Seoul National University of Science and Technology, Republic of Korea;2. Department of Food Science, University of Massachusetts, Amherst, MA 01002, United States;3. Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea |
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Abstract: | Effects of chlorophyll photosensitisation on the oxidative stability of oil-in-water (O/W) emulsions were determined by analysing headspace oxygen content, lipid hydroperoxides, and headspace volatiles. The roles of transition metals and singlet oxygen were tested by adding ethylenediaminetetraacetic acid (EDTA) and sodium azide, respectively. Emulsions with chlorophylls and visible light irradiation had significantly high lipid hydroperoxides and headspace volatiles and low headspace oxygen content (p < 0.05) after 32 h while samples without light irradiation did not show any significant changes (p > 0.05). Sodium azide did not show clear antioxidant capacities in O/W emulsion systems rather showed prooxidant properties at some concentration. Addition of EDTA, a metal chelator, accelerated the rates of lipid oxidation in a concentration dependent manner. EDTA may enhance the stability of chlorophylls in O/W emulsions and the resulting higher chlorophyll concentrations may generate more singlet oxygen thus accelerating the rates of lipid oxidation. |
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Keywords: | Chlorophyll photosensitisation Oil-in-water emulsion Oxidative stability Metal chelator Singlet oxygen |
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