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Influence of structural properties of emulsifiers on citral degradation in model emulsions

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Abstract

The storage stability of compounds encapsulated in emulsions is strongly influenced by the properties of the droplet interfacial membrane. To evaluate the effect of emulsion droplet interface thickness on the degradation of citral, emulsions were prepared using polyoxyethylene alkyl ether-type emulsifiers with hydrophilic and hydrophobic groups of various sizes. Acid cyclization of citral at pH 3 promoted faster degradation than that at pH 7. Ferrous irons accelerated citral degradation in the emulsions at pH 3 but not at pH 7, because they decomposed the products of the acid-catalyzed cyclization of citral through redox reactions rather than direct degradation. Water-soluble radicals dramatically increased the rate of citral degradation, irrespective of pH. Notably, at low pH, the rate of citral degradation by ferrous irons was higher than that by radicals. These findings suggest that the thickness and density of emulsion droplet surfaces are not important factors for inhibiting citral degradation in emulsions.

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Acknowledgements

This work was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2016R1D1A1B03930215), Republic of Korea.

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Authors and Affiliations

  1. Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811, Republic of Korea

    Sung Hwa Kim & Seung Jun Choi

  2. Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea

    Ha Youn Song

  3. Department of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul, 01811, Republic of Korea

    Seung Jun Choi

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  1. Sung Hwa Kim
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  2. Ha Youn Song
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  3. Seung Jun Choi
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Correspondence to Seung Jun Choi.

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Kim, S.H., Song, H.Y. & Choi, S.J. Influence of structural properties of emulsifiers on citral degradation in model emulsions. Food Sci Biotechnol 28, 701–710 (2019). https://doi.org/10.1007/s10068-018-0532-9

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  • DOI: https://doi.org/10.1007/s10068-018-0532-9

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