Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 5, Pages 1142-1152Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf405073x
Keywords
fish oil-in-water emulsion; phospholipids; casein; antioxidant activity; lipid oxidation
Funding
- Spanish National Plan I+D+i [CTQ2008-02978]
- FPI from the Spanish Ministry of Science and Innovation
- project Omega-3 food emulsions: Control and investigation of molecular structure in relation to lipid oxidation
- Danish Food Ministry (FERV)
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The objective of this study was to investigate the influence of casein (0.3% w/w) and phospholipid (0.5% w/w) emulsifier combinations on the physical and oxidative stability of 10% fish oil-in-water emulsions at pH 7. For that purpose, three phospholipids were evaluated, namely, lecithin (LC), phosphatidylcholine (PC), and phosphatidylethanolamine (PE). The emulsion stabilized with LC showed the best physical stability having the most negative zeta potential and the lowest mean droplet size. In addition, this emulsion was also the least oxidized in terms of peroxide value and concentration of the volatile oxidation product 1-penten-3-ol. This finding is not explained by the antioxidant activity of LC because it showed similar DPPH scavenging activity and lower metal chelating activity than the other phospholipids. Therefore, these results suggested that other factors such as the combination of casein and lecithin, which could result in a favorable structure and thickness of the interfacial layer, prevented lipid oxidation in this emulsion.
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