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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(6): 1571-1578
Oxidative stability of oil-in-water emulsions with α-tocopherol, charged emulsifier, and different oxidative stress
BoRa Yi1, Mi-Ja Kim2, JaeHwan Lee1
1Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746, Korea, 2Department of Food and Nutrition, Kangwon National University, Samcheok, Korea
ABSTRACT
α-Tocopherol is known to show different activity depending on the concentration and food matrix. Effects of α-tocopherol at the concentrations of 0, 0.1, 0.5, and 1.0 mM were determined in oil-in-water (O/W) emulsions containing anionic, neutral, and cationic emulsifiers under different types of oxidative stress including riboflavin photosensitization, photooxidation, and autoxidation. Headspace oxygen depletion, lipid hydroperoxides, and conjugated dienes were analyzed to determine the oxidative stability of O/W emulsions. α-Tocopherol served as an antioxidant in O/W emulsion with a cationic emulsifier irrespective of oxidative stress. α-Tocopherol acted as an antioxidant in O/W emulsion with a neutral emulsifier at riboflavin photosensitization while a prooxidant at photooxidation. However, in samples with an anionic emulsifier, α-tocopherol activity differed from the concentration and types of oxidative stress. Therefore, cationic transition metals or reactive oxygen species generated from RF photosensitization could play key roles of α-tocopherol in O/W emulsion.
KEYWORD
α-Tocopherol, O/W emulsion, Riboflavin photosensitization, Photooxidation, Autoxidation, Emulsifier charge
Food Science and Biotechnology 2018 ; 27(6): 1571-1578
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