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

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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.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419, Korea

    BoRa Yi & JaeHwan Lee

  2. Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon, 25913, Korea

    Mi-Ja Kim

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  1. BoRa Yi
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Yi, B., Kim, MJ. & Lee, J. Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization. Food Sci Biotechnol 25, 1003–1009 (2016). https://doi.org/10.1007/s10068-016-0162-z

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  • DOI: https://doi.org/10.1007/s10068-016-0162-z

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