Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-05-24 DOI:10.1007/s10068-023-01338-6

KeunCheol Yoo, SeHyeok Kim, Mi-Ja Kim, WonYoung Oh, JaeHwan Lee

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Abstract

Although association colloidal structures are believed as major oxidation places, relationship of oxygen molecules with association colloids have not been evaluated in oil-in-water (O/W) emulsion. Oxygen solubility was determined in O/W emulsion containing dispersed phases with different charges of emulsifiers, numbers of dispersed droplets, and surface areas of dispersed droplets. The rates of lipid oxidation were also examined. O/W emulsion made of positively charged emulsifier had higher oxygen solubility than negatively charged and neutral emulsifiers. As number and surface area of oil droplet in O/W emulsion increased, higher oxygen solubility was observed, implying that dispersed phases could be places for oxygen molecules. O/W emulsion made of positively charged emulsifier had higher lipid oxidation than neutral emulsifier. O/W emulsion with more interfaces had lower oxidative stability, implying interfaces of association colloids could affect rates of lipid oxidation. Dispersed phase in O/W emulsion can be places for oxygen molecules.

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缔合胶体结构对水包油乳液中氧溶解度的影响

虽然人们认为缔合胶体结构是主要的氧化场所，但尚未评估水包油（O/W）乳液中氧分子与缔合胶体的关系。在含有不同乳化剂电荷、分散液滴数量和分散液滴表面积的分散相的水包油型乳液中测定了氧的溶解度。此外，还考察了脂质氧化的速率。与带负电荷和中性乳化剂相比，带正电荷乳化剂的水包油型乳液具有更高的氧溶解度。随着油包水型乳液中油滴数量和表面积的增加，氧气溶解度也随之增加，这意味着分散相可以成为氧分子的栖息地。与中性乳化剂相比，由带正电荷的乳化剂制成的水包油型乳液具有更高的脂质氧化性。界面较多的水包油型乳液的氧化稳定性较低，这意味着关联胶体的界面会影响脂质的氧化速率。水包油型乳液中的分散相可以成为氧分子的场所。

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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.