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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(1): 53-57
Lipid hydroperoxide decomposition in model emulsions stabilized with emulsifiers having various sizes of hydrophilic heads
Hee Young Lee1, Ha Youn Song2, Seung Jun Choi1,3
1Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea, 2Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea, 3 Departement of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
ABSTRACT
The vulnerability of oils in emulsions to oxidation depends on the structural and physicochemical properties of oil droplet interface. To evaluate the implications of the interfacial characteristics of emulsion droplets on lipid oxidation, particularly lipid hydroperoxide decomposition, emulsions were prepared using emulsifiers with various lengths of polar groups because the length of hydrophilic heads of emulsifiers could be an important factor in determining the thickness of the droplet surface. The decomposition rate constants of cumene hydroperoxide in emulsions showed that the cumene hydroperoxide in emulsions having a thick emulsion droplet interface was decomposed faster than in emulsions having a loosen one. Our findings also showed that the denseness of the droplet interface affected cumene hydroperoxide decomposition in emulsions. Conclusively, this study suggested that the interfacial thickness and denseness of the emulsion droplets influence oxidative stability of emulsions.
KEYWORD
Emulsions, Interfacial membrane, Iron, Lipid hydroperoxide decomposition, Lipid oxidation
Food Science and Biotechnology 2019 ; 28(1): 53-57
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