Skip to main content
SpringerLink
Log in

Effect of droplet size on lipid oxidation rates of oil-in-water emulsions stabilized by protein

  • Published:
Journal of the American Oil Chemists' Society

Abstract

In emulsions lipid oxidation is mainly influenced by the properties of the interface. The aim of this work was to investigate the effects of droplet size and interfacial area on lipid oxidation in protein-stabilized emulsions. Emulsions, made of stripped sunflower oil (30% vol/vol) and stabilized by BSA were characterized by surface area values equal to 0.7, 5.1, and 16.3 m2·cm−3 oil. The kinetics of O2 consumption and conjugated diene (CD) formation, performed on emulsions and nonemulsified controls, showed that emulsification prompted oxidation at an early stage. On condition that oxygen concentration was not limiting, the rates of O2 consumption and CD formation were higher when the interfacial area was larger. Protein adsorbed at the interface probably restrained this pro-oxidant effect. Once most of the O2 in the system was consumed (6–8 h), CD remained steady at a level depending directly on the ratio between oxidizable substrate and total amount of oxygen. At this stage of aging, the amounts of primary oxidation products were similar whatever the droplet size of the emulsion. Hexanal and pentane could be detected in the headspace of emulsions only at this stage. They were subsequently produced at rates not depending on oil droplet size and interfacial area.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Love, J., Contribution of Lipids to Desirable and Undesirable Flavors in Foods, in Food Lipids and Health, edited by R.E. McDonald and D.B. Min, Marcel Dekker, New York, 1996, pp. 287–314.

    Google Scholar 

  2. McClements, D.J., and E.A. Decker, Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems, J. Food Sci. 65:1270–1282 (2000).

    Article  CAS  Google Scholar 

  3. Coupland, J.N., Z. Zhu, H. Wan, D.J. McClements, W.W. Nawar, and P. Chinachoti, Droplet Composition Affects the Rate of Oxidation of Emulsified Ethyl Linoleate, J. Am. Oil Chem. Soc. 73:795–801 (1996).

    Article  CAS  Google Scholar 

  4. Hegenauer, J., P. Saltman, D.Ludwig, L. Ripley, and P. Bajo, Effects of Supplemental Iron and Copper on Lipid Oxidation in Milk. 1. Comparison of Metal Complexes in Emulsified and Homogenized Milk, J. Agric. Food Chem. 27:860–867 (1979).

    Article  CAS  Google Scholar 

  5. Shimada, K., H. Okada, K. Matsuo, and S. Yoshioka, Involvement of Chelating Action and Viscosity in the Antioxidative Effect of Xanthan in an Oil/Water Emulsion, Biosci. Biotechnol. Biochem. 60:125–127 (1996).

    Article  CAS  Google Scholar 

  6. Gohtani, S., M. Sirendi, N. Yamamoto, K. Kajikawa, and Y. Yamamo, Effect of Droplet Size on Oxidation of Docosahexaenoic Acid in Emulsion System, J. Dispersion Sci. Technol. 20:1319–1325 (1999).

    CAS  Google Scholar 

  7. Jacobsen, C., K. Hartvigsen, P. Lund, A.S. Meyer, J. Adler-Nissen, J. Holstborg, and G. Hølmer, Oxidation in Fish-Oil-Enriched Mayonnaise 1. Assessment of Propyl Gallate as an Antioxidant by Discriminant Partial Least Squares Regression Analysis, Eur. Food Res. Technol. 210:13–30 (1999).

    Article  CAS  Google Scholar 

  8. Jacobsen, C., K. Hartvigsen, P. Lund, M.K. Thomsen, L.H. Skibsted, J. Adler-Nissen, G. Hølmer, and A.S. Meyer, Oxidation in Fish-Oil-Enriched Mayonnaise 3. Assessment of the Influence of the Emulsion Structure on Oxidation by Discriminant Partial Least Squares Regression Analysis, —Ibid. 210:242–257 (2000).

    Article  CAS  Google Scholar 

  9. Rampon, V., L. Lethuaut, N. Mouhous-Riou, and C. Genot, Interface Characterization and Ageing of Bovine Serum Albumin Stabilized Oil-in-Water Emulsion as Revealed by Front-Surface Fluorescence, J. Agric. Food Chem. 49:4046–4051 (2001).

    Article  CAS  Google Scholar 

  10. Rampon, V., N. Mouhous-Riou, and C. Genot, Modification of Bovine Serum Albumin and Formation of Fluorescent Pigments in Oxidizing Emulsions as Revealed by Front-Surface Fluorescence, in Recent Research Developments in Agricultural and Food Chemistry: Food Emulsions and Dispersions, edited by M. Anton and S.G. Pandalaï, Res. Signpost, Kerala, India, in press.

  11. Hamilton, R.J., C. Kalu, E. Prisk, F.B. Padley, and H. Pierce, Chemistry of Free Radicals in Lipids, Food Chem. 60:193–199 (1997).

    Article  CAS  Google Scholar 

  12. Weast, R.C., Handbook of Chemistry and Physics, 61st edition, CRC Press, Boca Raton, 1980.

    Google Scholar 

  13. Hitchman, M.L., Measurement of Dissolved Oxygen, Chemical Analysis Series, edited by P.J. Elving and J.D. Winefordner, Wiley Interscience, New York, 1978, Vol. 49, 255 pp.

    Google Scholar 

  14. Gros, J.B., C. Achard, and C.G. Dussap, Solubilité de l'Oxygène dans les Milieux Alimentaires Liquides: Mesure et Prédiction, Sci. Aliments. 12:47–61 (1992).

    CAS  Google Scholar 

  15. Corongiu, F.P., and S. Banni, Detection of Conjugated Dienes by Second Derivative Ultraviolet Spectrophotometry, Methods Enzymol. 233:303–310 (1994).

    Article  CAS  Google Scholar 

  16. Frankel, E.N., W.E. Neff, and E. Selke, Analysis of Autoxidized Fats by Gas Chromatography-Mass Spectrometry: VII. Volatile Thermal Decomposition Products of Pure Hydroperoxides from Autoxidized and Photosensitized Oxidized Methyl Oleate, Linoleate and Linolenate, Lipids 16:279–285 (1981).

    CAS  Google Scholar 

  17. Snyder, J.M., E.N. Frankel, and E. Selke, Capillary Gas Chromatographic Analysis of Headspace Volatiles from Vegetable Oils, J. Am. Oil Chem. Soc. 62:1675–1679 (1985).

    CAS  Google Scholar 

  18. Davies, K.J.A., Protein Damage and Degradation by Oxygen Radicals. I. General Aspects, J. Biol. Chem. 262:9895–9901 (1987).

    CAS  Google Scholar 

  19. Leaver, J., A.J.R. Law, E.Y. Brechany, and C. McCrae, Chemical Changes in β-Lactoglobulin Structure During Ageing of Protein-Stabilized Emulsions, Int. J. Food Sci. Technol. 34:503–508 (1999).

    Article  CAS  Google Scholar 

  20. Taylor, M.J., and T. Richardson, Antioxidant Activity of Cysteine and Protein Sulfhydryls in a Linoleate Emulsion Oxidized by Hemoglobin, J. Food Sci. 45:1223–1230 (1980).

    Article  CAS  Google Scholar 

  21. Yukami, S., Autoxidation of Sodium Linoleate in the Protein Solution, Agric. Biol. Chem. 36:871–874 (1972).

    CAS  Google Scholar 

  22. Marcuse, R., and P.-O. Fredriksson, Fat Oxidation at Low Oxygen Pressure. I. Kinetic Studies on the Rate of Fat Oxidation in Emulsions, J. Am. Oil Chem. Soc. 45:400–407 (1968).

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Laboratoire d'Etude des Interactions des Molécules Alimentaires, INRA, BP 71627, F-44316, Nantes cedex 3, France

    Laurent Lethuaut, François Métro & Claude Genot

Authors
  1. Laurent Lethuaut
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. François Métro
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Claude Genot
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Claude Genot.

About this article

Cite this article

Lethuaut, L., Métro, F. & Genot, C. Effect of droplet size on lipid oxidation rates of oil-in-water emulsions stabilized by protein. J Amer Oil Chem Soc 79, 425–430 (2002). https://doi.org/10.1007/s11746-002-0500-z

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-002-0500-z

Key Words

Search

Navigation