Effect of Emulsifier Concentration on the Oxidation of an O/W Emulsion Prepared from Canola Oil
- 1 Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, Shobara, Japan
- 2 Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, Shobara, Japan
Abstract
Oils and fats exist in many foods as emulsions, and preventing the oxidation of emulsion is vital importance for the food industry. In this study, the effect of different concentrations of Tween 20 (0.5, 2.5, 5.0, 10 w% vs. oil) on the oxidation of canola oil O/W emulsion was investigated. Oxidation was conducted at 3 4 ° C in the dark and accelerated using 2,2-azobis (2,4-dimethylvaleronitrile) (AMVN) and 2,2’-azobis (2-methylpropionamidine) dihydrochloride (AAPH) as radical generators. Peroxide value (PV, mEq/kg) was monitored as generation of the primary oxidation compound. PV was suppressed by Tween 20 in a dose-dependent manner in both emulsion system using AMVN and AAPH, and the tendency of suppression was clearer in the system using AMVN than in that using AAPH. Contrarily, there were no significant differences in PV when emulsions were prepared with tocopherol-stripped oil. The particle size of emulsion droplets were also consistent among emulsions prepared. However, tocopherol contents at lipid phase of the emulsions prior to oxidation decreased with concentration of Tween 20. These results suggest that excess Tween 20 could cause tocopherol to migrate from the lipid phase of the emulsions to lipid-oil interface, suppressing the oxidation of emulsions.
- Frankel, E.N. (1993) In Search of Better Methods to Evaluate Natural Antioxidants and Oxidative Stability in Food Lipids. Trends in Food Science & Technology, 4, 220-225. https://doi.org/10.1016/0924-2244(93)90155-4
- McClements, D.J. and Decker, E.A. (2000) Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food System. Journal of Food Science, 65, 1270-1282. https://doi.org/10.1111/j.1365-2621.2000.tb10596.x
- Schwarz, K., Huang, S.W., German, J.B., Tiersch, B., Hartmann, J. and Frankel, E.N. (2000) Activities of Antioxidants Are Affected by Colloidal Properties of Oil-in-Water and Water-in-Oil Emulsions and Bulk Oils. Journal of Agricultural and Food Chemistry, 48, 4874-4882. https://doi.org/10.1021/jf991289a
- Hu, M., McClements, D.J. and Decker, E.A. (2003) Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate. Journal of Agricultural and Food Chemistry, 51, 1696-1700. https://doi.org/10.1021/jf020952j
- Tajima, K., Imai, Y., Nakamura, A. and Koshinuma, M. (2001) Three-Phase Emulsions of Hexadecane with Dimyristoylphosphatidylglycerol Sodium Salt in Water: An Interpretation by New Phase Transition in Bilayer Assembly. Journal of Oleo Science, 50, 475-484. https://doi.org/10.5650/jos.50.475
- Dickinson, E. (2010) Food Emulsions and Foams: Stabilization by Particles. Current Opinion in Colloid & Interface Science, 15, 40-49. https://doi.org/10.1016/j.cocis.2009.11.001
- Cheng, Q., Eric, A.D., Hang, X. and David, J.M. (2012) Physical and Chemical Stability of β-Carotene-Enriched Nanoemulsions: Influence of pH, Ionic Strength, Temperature, and Emulsifier Type. Food Chemistry, 132, 1221-1229. https://doi.org/10.1016/j.foodchem.2011.11.091
- Cheng, Q., Eric, A.D., Hang, X. and David, J.M. (2012) Solid Lipid Nanoparticles: Effect of Carrier Oil and Emulsifier Type on Phase Behavior and Physical Stability. Journal of the American Oil Chemists’ Society, 89, 17-28. https://doi.org/10.1007/s11746-011-1882-0
- Raju, R.R., Liebig, F., Klemke, B. and Koetz, J. (2018) pH-Responsive Magnetic Pickering Janus Emulsions. Colloid and Polymer Science, 296, 1039-1046. https://doi.org/10.1007/s00396-018-4321-z
- Hu, M., McClements, D.J. and Decker, E.A. (2003) Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate. Journal of Agricultural and Food Chemistry, 51, 1696-1700. https://doi.org/10.1021/jf020952j