表面活性剂类型和液滴尺寸对水包油纳米乳中脂质氧化的影响

IF 4.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-04-22 DOI:10.15586/qas.v12i2.645

Ş. Yalçınöz, E. Erçelebi

{"title":"表面活性剂类型和液滴尺寸对水包油纳米乳中脂质氧化的影响","authors":"Ş. Yalçınöz, E. Erçelebi","doi":"10.15586/qas.v12i2.645","DOIUrl":null,"url":null,"abstract":"The effect of surfactant type and droplet size on the oxidative stability of extra virgin olive oil (EVOO) in bitter orange juice nano-emulsions [10% (w/w) oil phase] (O/W) was investigated. Nano-emulsions stabilised with binary combinations of Tween80, Span20, sucrose monopalmitate (SMP) and sunflower lecithin (SL) were prepared by using phase inversion composition. Thermal oxidation profile of unprocessed EVOO was determined by using the non-isothermal differential scanning calorimetry (DSC) method at five different heating rates over a temperature range of 40–400 °C. Oxidative stability was determined by using the isothermal DSC method at 110, 120, 130 and 140 °C. Temperature dependency of lipid oxidation was shown by using the Arrhenius equation. Droplet size and surfactant type significantly influenced the lipid oxidation. The best oxidative stability was observed in unprocessed EVOO, followed by Tween80/SL nano-emulsion, Tween80/SMP nano-emulsion and Tween80/Span20 nano-emulsion, respectively.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"121 1","pages":"1-11"},"PeriodicalIF":4.6000,"publicationDate":"2020-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":"{\"title\":\"Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions\",\"authors\":\"Ş. Yalçınöz, E. Erçelebi\",\"doi\":\"10.15586/qas.v12i2.645\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The effect of surfactant type and droplet size on the oxidative stability of extra virgin olive oil (EVOO) in bitter orange juice nano-emulsions [10% (w/w) oil phase] (O/W) was investigated. Nano-emulsions stabilised with binary combinations of Tween80, Span20, sucrose monopalmitate (SMP) and sunflower lecithin (SL) were prepared by using phase inversion composition. Thermal oxidation profile of unprocessed EVOO was determined by using the non-isothermal differential scanning calorimetry (DSC) method at five different heating rates over a temperature range of 40–400 °C. Oxidative stability was determined by using the isothermal DSC method at 110, 120, 130 and 140 °C. Temperature dependency of lipid oxidation was shown by using the Arrhenius equation. Droplet size and surfactant type significantly influenced the lipid oxidation. The best oxidative stability was observed in unprocessed EVOO, followed by Tween80/SL nano-emulsion, Tween80/SMP nano-emulsion and Tween80/Span20 nano-emulsion, respectively.\",\"PeriodicalId\":20868,\"journal\":{\"name\":\"Quality Assurance and Safety of Crops & Foods\",\"volume\":\"121 1\",\"pages\":\"1-11\"},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2020-04-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"5\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Quality Assurance and Safety of Crops & Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.15586/qas.v12i2.645\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/qas.v12i2.645","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 5

摘要

研究了表面活性剂类型和液滴大小对特级初榨橄榄油（EVOO）在苦橙汁纳米乳液[10%（w/w）油相]（O/w）中氧化稳定性的影响。采用相转化法制备了吐温80、Span20、蔗糖单棕榈酸酯（SMP）和向日葵卵磷脂（SL）二元复合物稳定的纳米乳液。通过使用非等温差示扫描量热法（DSC）在40–400°C的温度范围内，在五种不同的加热速率下测定未处理EVOO的热氧化特性。通过使用等温DSC法在110、120、130和140°C下测定氧化稳定性。脂质氧化的温度依赖性通过使用Arrhenius方程来显示。液滴大小和表面活性剂类型显著影响脂质氧化。在未处理的EVOO中观察到最佳的氧化稳定性，其次是Tween80/SL纳米乳液、Tween80/SMP纳米乳液和Tween80/Span20纳米乳液。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions

The effect of surfactant type and droplet size on the oxidative stability of extra virgin olive oil (EVOO) in bitter orange juice nano-emulsions [10% (w/w) oil phase] (O/W) was investigated. Nano-emulsions stabilised with binary combinations of Tween80, Span20, sucrose monopalmitate (SMP) and sunflower lecithin (SL) were prepared by using phase inversion composition. Thermal oxidation profile of unprocessed EVOO was determined by using the non-isothermal differential scanning calorimetry (DSC) method at five different heating rates over a temperature range of 40–400 °C. Oxidative stability was determined by using the isothermal DSC method at 110, 120, 130 and 140 °C. Temperature dependency of lipid oxidation was shown by using the Arrhenius equation. Droplet size and surfactant type significantly influenced the lipid oxidation. The best oxidative stability was observed in unprocessed EVOO, followed by Tween80/SL nano-emulsion, Tween80/SMP nano-emulsion and Tween80/Span20 nano-emulsion, respectively.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Quality Assurance and Safety of Crops & Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.60

自引率

7.50%

发文量

审稿时长

1 months

期刊介绍： ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.