Effects often overlooked in lipid oxidation in oil-in-water emulsions: Agitation conditions and headspace-to-emulsion ratio

IF 1.9 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of the American Oil Chemists Society Pub Date : 2023-11-14 DOI:10.1002/aocs.12787

Alime Cengiz, Marie Hennebelle, Claire Berton-Carabin, Karin Schroën

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Abstract

The effects of the agitation conditions and headspace-to-emulsion volume ratio on lipid oxidation in emulsions can be considerable, but have not been systematically investigated yet. In the current paper, lipid oxidation was monitored in model oil-in-water (O/W) emulsions at pH 4.0 and 25°C in the presence of 200 μM iron sulfate. The formation of primary (conjugated dienes and hydroperoxides) and secondary (p-anisidine value and TBARS) oxidation products confirmed that using rotating or shaking devices doubled the rate of oxidation product formation compared to a non-agitated system, as a result of enhanced oxygen transfer. Furthermore, we found that a higher headspace-to-emulsion volume ratio at least doubled the rate of lipid oxidation due to a higher amount of oxygen available per mass of oil, which is in agreement with the kinetics of the reaction. This indicates that the variation in literature data on lipid oxidation in emulsions can be attributed to differences in mixing conditions and volume ratios. These factors are crucial and should be reported systematically along with the agitation conditions, and sampling method. This will enable a better comparison of literature information.

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水包油乳剂中脂质氧化常被忽视的影响:搅拌条件和顶空-乳剂比

搅拌条件和顶空与乳状液体积比对乳状液中脂质氧化的影响是相当大的，但尚未有系统的研究。在本论文中，在pH 4.0和25°C的条件下，在200 μM硫酸铁的存在下，对模型水包油(O/W)乳状液中的脂质氧化进行了监测。伯氧化产物(共轭二烯和氢过氧化物)和仲氧化产物(对茴香胺值和TBARS)的形成证实，由于氧转移增强，使用旋转或震动装置与非搅拌系统相比，氧化产物的形成速度增加了一倍。此外，我们发现较高的顶空与乳液体积比至少使脂质氧化速率翻倍，因为每质量油的可用氧量更高，这与反应动力学一致。这表明，乳状液中脂质氧化的文献数据差异可归因于混合条件和体积比的差异。这些因素是至关重要的，应与搅拌条件和取样方法一起系统地报告。这样可以更好地比较文献信息。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the American Oil Chemists Society 工程技术-食品科技

CiteScore

4.10

自引率

5.00%

发文量

审稿时长

2.4 months

期刊介绍： The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.