Effects often overlooked in lipid oxidation in oil-in-water emulsions: Agitation conditions and headspace-to-emulsion ratio

Cengiz A., Hennebelle M., Berton-Carabin C., Schroen K.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, cilt.101, sa.4, ss.441-450, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 101 Sayı: 4
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1002/aocs.12787
  • Dergi Adı: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Business Source Elite, Business Source Premier, CAB Abstracts, Chemical Abstracts Core, Chimica, Compendex, Computer & Applied Sciences, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.441-450
  • Anahtar Kelimeler: agitation, headspace, iron sulfate, lipid oxidation, O/W emulsion
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

The effects of the agitation conditions and headspace-to-emulsion volume ratio on lipid oxidation in emulsions can be considerable, but have not been systematically investigated yet. In the current paper, lipid oxidation was monitored in model oil-in-water (O/W) emulsions at pH 4.0 and 25 degrees C in the presence of 200 mu M iron sulfate. The formation of primary (conjugated dienes and hydroperoxides) and secondary (p-anisidine value and TBARS) oxidation products confirmed that using rotating or shaking devices doubled the rate of oxidation product formation compared to a non-agitated system, as a result of enhanced oxygen transfer. Furthermore, we found that a higher headspace-to-emulsion volume ratio at least doubled the rate of lipid oxidation due to a higher amount of oxygen available per mass of oil, which is in agreement with the kinetics of the reaction. This indicates that the variation in literature data on lipid oxidation in emulsions can be attributed to differences in mixing conditions and volume ratios. These factors are crucial and should be reported systematically along with the agitation conditions, and sampling method. This will enable a better comparison of literature information.