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The Influence of Secondary Emulsifiers on Lipid Oxidation within Sodium Caseinate-Stabilized Oil-in-Water Emulsions

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

The effect of protein displacement at the interface by a secondary emulsifier on the oxidative stability of sodium caseinate-stabilized tuna oil-in-water emulsion systems was determined. Emulsions were prepared with a selection of anionic and non-ionic emulsifiers and stored at both 25 and 50 °C with no added prooxidant, and at 4 °C in the presence of ferrous sulfate. The progress of oxidation during storage was monitored through solid phase microextraction headspace analysis. Metal ion catalyzed oxidation was enhanced for the emulsions stabilized with an anionic emulsifier in comparison to emulsion systems stabilized with non-ionic emulsifiers and sodium caseinate alone. The increased oxidation observed for the emulsion with the anionic surfactant is due to electrostatic interactions between divalent metal ions and the negatively charged surfactant at the oil-water interface. The sodium caseinate interfacial layer had little prooxidant effect at the droplet surface, most likely due to the ability of free protein molecules in solution to sequester metal ions, which may have provided some protection against oxidative deterioration.

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Abbreviations

Tween40:

Polyoxyethylenesorbitan monopalmitate

SSL:

Sodium stearoyl lactylate

MGP:

Monoglycerol palmitate

PGE:

Polyglycerol ester 55-M

SPME:

Solid phase microextraction

GC-FID:

Gas chromatography-flame ionization detector

w/w:

Weight per weight

TAG:

Triacylglycerol

FA:

Fatty acids

FAMEs:

Fatty acid methyl esters

DHA, 22:6n-3:

Docosahexaenoic acid

16:0:

Palmitic acid

EPA, 20:5n-3:

Eicosapentaenoic acid

18:1n-9:

Oleic acid

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Acknowledgments

The authors would like to acknowledge Claudio Ceccato, Peter Fagan, and Zhiping Shen of CSIRO Food and Nutritional Sciences, Werribee, for their invaluable technical expertise and input with respect to scientific discussion.

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Authors and Affiliations

  1. CSIRO Food Futures National Research Flagship and CSIRO Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC, 3030, Australia

    Amy Richards, Matt Golding, Chakra Wijesundera & Leif Lundin

  2. Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand

    Matt Golding

Authors
  1. Amy Richards
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  2. Matt Golding
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  3. Chakra Wijesundera
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  4. Leif Lundin
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Correspondence to Amy Richards.

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Richards, A., Golding, M., Wijesundera, C. et al. The Influence of Secondary Emulsifiers on Lipid Oxidation within Sodium Caseinate-Stabilized Oil-in-Water Emulsions. J Am Oil Chem Soc 88, 65–73 (2011). https://doi.org/10.1007/s11746-010-1642-6

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  • DOI: https://doi.org/10.1007/s11746-010-1642-6

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