Prooxidative properties of aldehydes in oil-in-water emulsion on the aspects of physicochemical properties

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-06-19 DOI:10.1007/s10068-025-01917-9

KeunCheol Yoo, ChanHyung Kim, Won Young Oh, JaeHwan Lee

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Abstract

Effects of aldehydes on the oxidative stability and physicochemical properties including oxygen solubility, surface tension, interfacial tension, and droplet sizes were evaluated in an oil-in-water (O/W) emulsion matrix. As amphiphilic aldehydes including propanal, hexanal, and nonanal added in O/W emulsion, headspace oxygen depletion and formation of conjugated diene and lipid hydroperoxides increased significantly (p < 0.05) compared to O/W emulsion without the addition of aldehydes, which implies added aldehydes acted as pro-oxidants in O/W emulsion. Oxygen solubility was increased in nonanal added O/W emulsion whereas surface tension and interfacial tension decreased significantly in nonanal added groups (p < 0.05), which implies that added aldehydes induced the internal environmental changes of the O/W emulsion. No significant differences were observed in droplet size and zeta potential, irrespective of the addition of aldehyde. Amphiphilic aldehydes could partly play prooxidative roles in O/W emulsion due to the increasing oxygen solubility and decreasing surface and interfacial tension.

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从理化性质方面探讨了水包油乳液中醛类的抗氧化性

在水包油（O/W）乳液中，考察了醛类对氧化稳定性和理化性质（包括氧溶解度、表面张力、界面张力和液滴大小）的影响。在油水乳状液中添加丙醛、己醛和壬醛等两亲性醛后，与未添加醛的油水乳状液相比，油水乳状液的顶空耗氧量和共轭二烯和脂质氢过氧化物的生成显著增加（p < 0.05），说明添加醛在油水乳状液中起促氧化剂作用。壬醛的加入提高了油水乳状液的氧溶解度，而壬醛添加组显著降低了油水乳状液的表面张力和界面张力（p < 0.05），说明醛的加入引起了油水乳状液内部环境的变化。在液滴大小和zeta电位方面，与醛的添加无关。两亲性醛通过提高氧溶解度，降低表面和界面张力，在油水乳状液中起到一定的促氧化作用。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.