Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions

被引:52
作者
Chaiyasit, W
Silvestre, MPC
McClements, DJ
Decker, EA [1 ]
机构
[1] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
[2] Univ Fed Minas Gerais, Fac Farm, Dept Alimentos, Belo Horizonte, MG, Brazil
关键词
lipid oxidation; emulsions; surfactants; prooxidants; iron;
D O I
10.1021/jf000323e
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Oxidation of oil-in-water emulsion droplets is influenced by the properties of the interfacial membrane surrounding the lipid core. Previous work has shown that an important factor in the oxidation of oil-in-water emulsions is surfactant properties that impact interations between water-soluble prooxidants and lipids in the emulsion droplet. The purpose of this research was to study the impact of surfactant hydrophobic tail group size on lipid oxidation in oil-in-water emulsions stabilized by polyoxyethylene 10 lauryl ether (Brij-lauryl) or polyoxyethylene 10 stearyl ether (Brij-stearyl). The ability of iron to decompose cumene peroxide was similar in hexadecane emulsions stabilized by Brij-stearyl and Brij-lauryl. Oxidation of methyl linoleate in hexadecane emulsions containing cumene peroxide was greater in droplets stabilized by Brij-lauryl than in those stabilized by Brij-stearyl at pH 3 with no differences observed at pH 7.0. Oxidation of salmon oil was greater in emulsions stabilized by Brij-lauryl than in those stabilized by Brij-stearyl as determined by both Lipid peroxides and headspace propanal. These results suggest that surfactant hydrophobic tail group size may play a minor role in lipid oxidation in oil-in-water emulsions.
引用
收藏
页码:3077 / 3080
页数:4
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