Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix

  • Yoo, KeunCheol; 
  • Kim, SeHyeok; 
  • Kim, Mi-Ja; 
  • Oh, WonYoung; 
  • Lee, JaeHwan
Citations

WEB OF SCIENCE

8
Citations

SCOPUS

7

초록

Although association colloidal structures are believed as major oxidation places, relationship of oxygen molecules with association colloids have not been evaluated in oil-in-water (O/W) emulsion. Oxygen solubility was determined in O/W emulsion containing dispersed phases with different charges of emulsifiers, numbers of dispersed droplets, and surface areas of dispersed droplets. The rates of lipid oxidation were also examined. O/W emulsion made of positively charged emulsifier had higher oxygen solubility than negatively charged and neutral emulsifiers. As number and surface area of oil droplet in O/W emulsion increased, higher oxygen solubility was observed, implying that dispersed phases could be places for oxygen molecules. O/W emulsion made of positively charged emulsifier had higher lipid oxidation than neutral emulsifier. O/W emulsion with more interfaces had lower oxidative stability, implying interfaces of association colloids could affect rates of lipid oxidation. Dispersed phase in O/W emulsion can be places for oxygen molecules.

키워드

Oxygen solubility; Emulsion; Degree of oxidation; Association colloid; LIPID OXIDATION; BULK OILS; STABILITY; ANTIOXIDANTS; PRODUCTS; LECITHIN
제목
Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix
저자
Yoo, KeunCheol; Kim, SeHyeok; Kim, Mi-Ja; Oh, WonYoung; Lee, JaeHwan
DOI
10.1007/s10068-023-01338-6
발행일
2024-02
유형
Article
저널명
Food Science and Biotechnology
권
33
호
3
페이지
569 ~ 577