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Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix

  • Keun Cheol Yoo
  • , Se Hyeok Kim
  • , Mi Ja Kim
  • , Won Young Oh
  • , Jae Hwan Lee
  • Sungkyunkwan University
  • Kangwon National University

Research output: Contribution to journalArticlepeer-review

Abstract

Although association colloidal structures are believed as major oxidation places, relationship of oxygen molecules with association colloids have not been evaluated in oil-in-water (O/W) emulsion. Oxygen solubility was determined in O/W emulsion containing dispersed phases with different charges of emulsifiers, numbers of dispersed droplets, and surface areas of dispersed droplets. The rates of lipid oxidation were also examined. O/W emulsion made of positively charged emulsifier had higher oxygen solubility than negatively charged and neutral emulsifiers. As number and surface area of oil droplet in O/W emulsion increased, higher oxygen solubility was observed, implying that dispersed phases could be places for oxygen molecules. O/W emulsion made of positively charged emulsifier had higher lipid oxidation than neutral emulsifier. O/W emulsion with more interfaces had lower oxidative stability, implying interfaces of association colloids could affect rates of lipid oxidation. Dispersed phase in O/W emulsion can be places for oxygen molecules.

Original languageEnglish
Pages (from-to)569-577
Number of pages9
JournalFood Science and Biotechnology
Volume33
Issue number3
DOIs
StatePublished - Feb 2024

Keywords

  • Association colloid
  • Degree of oxidation
  • Emulsion
  • Oxygen solubility

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