Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization

Bo Ra Yi; Mi Ja Kim; Jae Hwan Lee

doi:10.1007/s10068-016-0162-z

Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization

Bo Ra Yi
, Mi Ja Kim
, Jae Hwan Lee

Department of Food Science and Biotechnology

Sungkyunkwan University
Kangwon National University

Research output: Contribution to journal › Article › peer-review

19 Scopus citations

Abstract

The oxidative stability in oil-in-water (O/W) emulsions containing different emulsifier charges was tested under riboflavin photosensitization by analysis of headspace oxygen content and lipid hydroperoxides. Sodium dodecyl sulfate (SDS), Tween 20, and cetyltrimethylammonium bromide (CTAB) were selected as anionic, neutral, and cationic emulsifiers, respectively. The O/W emulsions containing CTAB had lower oxidative stability than those with SDS and Tween 20. The addition of ethylenediaminetetraacetic acid, a well-known metal chelator, increased the oxidative stability in O/W emulsions, irrespective of emulsifier charges. Oxidative stability in Tween 20-stabilized emulsions decreased in FeCl₃ and FeCl₂ concentration-dependent manner. However, oxidative stability in samples containing CTAB increased up to 0.5mM of FeCl₃ and FeCl₂ and then decreased, which implies that CTAB act differently during lipid oxidation compared to SDS and Tween 20.

Original language	English
Pages (from-to)	1003-1009
Number of pages	7
Journal	Food Science and Biotechnology
Volume	25
Issue number	4
DOIs	https://doi.org/10.1007/s10068-016-0162-z
State	Published - 1 Aug 2016

Keywords

emulsifier charge
O/W emulsion
oxidative stability
riboflavin

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@article{116cbdc8830246f1853d902d06ba9859,

title = "Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization",

abstract = "The oxidative stability in oil-in-water (O/W) emulsions containing different emulsifier charges was tested under riboflavin photosensitization by analysis of headspace oxygen content and lipid hydroperoxides. Sodium dodecyl sulfate (SDS), Tween 20, and cetyltrimethylammonium bromide (CTAB) were selected as anionic, neutral, and cationic emulsifiers, respectively. The O/W emulsions containing CTAB had lower oxidative stability than those with SDS and Tween 20. The addition of ethylenediaminetetraacetic acid, a well-known metal chelator, increased the oxidative stability in O/W emulsions, irrespective of emulsifier charges. Oxidative stability in Tween 20-stabilized emulsions decreased in FeCl3 and FeCl2 concentration-dependent manner. However, oxidative stability in samples containing CTAB increased up to 0.5mM of FeCl3 and FeCl2 and then decreased, which implies that CTAB act differently during lipid oxidation compared to SDS and Tween 20.",

keywords = "emulsifier charge, O/W emulsion, oxidative stability, riboflavin",

author = "Yi, \{Bo Ra\} and Kim, \{Mi Ja\} and Lee, \{Jae Hwan\}",

note = "Publisher Copyright: {\textcopyright} 2016, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.",

year = "2016",

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doi = "10.1007/s10068-016-0162-z",

language = "English",

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TY - JOUR

T1 - Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization

AU - Yi, Bo Ra

AU - Kim, Mi Ja

AU - Lee, Jae Hwan

PY - 2016/8/1

Y1 - 2016/8/1

N2 - The oxidative stability in oil-in-water (O/W) emulsions containing different emulsifier charges was tested under riboflavin photosensitization by analysis of headspace oxygen content and lipid hydroperoxides. Sodium dodecyl sulfate (SDS), Tween 20, and cetyltrimethylammonium bromide (CTAB) were selected as anionic, neutral, and cationic emulsifiers, respectively. The O/W emulsions containing CTAB had lower oxidative stability than those with SDS and Tween 20. The addition of ethylenediaminetetraacetic acid, a well-known metal chelator, increased the oxidative stability in O/W emulsions, irrespective of emulsifier charges. Oxidative stability in Tween 20-stabilized emulsions decreased in FeCl3 and FeCl2 concentration-dependent manner. However, oxidative stability in samples containing CTAB increased up to 0.5mM of FeCl3 and FeCl2 and then decreased, which implies that CTAB act differently during lipid oxidation compared to SDS and Tween 20.

AB - The oxidative stability in oil-in-water (O/W) emulsions containing different emulsifier charges was tested under riboflavin photosensitization by analysis of headspace oxygen content and lipid hydroperoxides. Sodium dodecyl sulfate (SDS), Tween 20, and cetyltrimethylammonium bromide (CTAB) were selected as anionic, neutral, and cationic emulsifiers, respectively. The O/W emulsions containing CTAB had lower oxidative stability than those with SDS and Tween 20. The addition of ethylenediaminetetraacetic acid, a well-known metal chelator, increased the oxidative stability in O/W emulsions, irrespective of emulsifier charges. Oxidative stability in Tween 20-stabilized emulsions decreased in FeCl3 and FeCl2 concentration-dependent manner. However, oxidative stability in samples containing CTAB increased up to 0.5mM of FeCl3 and FeCl2 and then decreased, which implies that CTAB act differently during lipid oxidation compared to SDS and Tween 20.

KW - emulsifier charge

KW - O/W emulsion

KW - oxidative stability

KW - riboflavin

UR - https://www.scopus.com/pages/publications/84986264854

U2 - 10.1007/s10068-016-0162-z

DO - 10.1007/s10068-016-0162-z

M3 - Article

AN - SCOPUS:84986264854

SN - 1226-7708

VL - 25

SP - 1003

EP - 1009

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - 4

ER -

Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization

Abstract

Keywords

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