Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions
Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions
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DOI：
10.1016/j.foodchem.2015.11.099
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发表时间：
2016-04-15
期刊：
影响因子：
8.8
通讯作者：
Park, Yeonhwa
中科院分区：
文献类型：
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作者：
Cui, Leqi;Cho, Hyung Taek;Park, Yeonhwa
水包油（O/W）乳剂中的脂质氧化是决定食品保质期的重要因素。盐通常存在于许多类型的乳状食品中。然而，关于盐对油水乳状液中脂质氧化的影响的信息有限。因此，本研究的目的是研究氯化钠和氯化钾对油水乳状液中脂质氧化的影响。用不同浓度的氯化钠（含或不含金属螯合剂）制备了20个pH为7.0的稳定玉米O/W乳状液。NaCl对乳状液滴大小没有影响。通过脂质氧化产物己醛测定，NaCl的剂量依赖性促进了脂质氧化。去铁胺（DFO）和乙二胺四乙酸（EDTA）均能降低乳状液中的脂质氧化，以EDTA效果更好。氯化钾对脂质氧化的影响与氯化钠相似。这些结果表明，盐能够促进乳状液中的脂质氧化，这种作用可以通过金属螯合剂来控制。(C) 2015 Elsevier Ltd.版权所有。
Lipid oxidation in oil-in-water (O/W) emulsions is an important factor determining the shelf life of food products. Salts are often present in many types of emulsion based food products. However, there is limited information on influence of salts on lipid oxidation in O/W emulsions. Thus, the purpose of this study was to examine the effects of sodium and potassium chloride on lipid oxidation in O/W emulsions. Tween 20 stabilized corn O/W emulsions at pH 7.0 were prepared with different concentrations of sodium chloride with or without the metal chelators. NaCl did not cause any changes in emulsion droplet size. NaCl dose-dependently promoted lipid oxidation as measured by the lipid oxidation product, hexanal. Both deferoxamine (DFO) and ethylenediaminetetraacetic acid (EDTA) reduced lipid oxidation in emulsions with NaCl, with EDTA being more effective. Potassium chloride showed similar impact on lipid oxidation as sodium chloride. These results suggest that salts are able to promote lipid oxidation in emulsions and this effect can be controlled by metal chelators. (C) 2015 Elsevier Ltd. All rights reserved.