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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 701-710
Influence of structural properties of emulsifiers on citral degradation in model emulsions
Sung Hwa Kim1, 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, 3Department of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
ABSTRACT
The storage stability of compounds encapsulated in emulsions is strongly influenced by the properties of the droplet interfacial membrane. To evaluate the effect of emulsion droplet interface thickness on the degradation of citral, emulsions were prepared using polyoxyethylene alkyl ether-type emulsifiers with hydrophilic and hydrophobic groups of various sizes. Acid cyclization of citral at pH 3 promoted faster degradation than that at pH 7. Ferrous irons accelerated citral degradation in the emulsions at pH 3 but not at pH 7, because they decomposed the products of the acid-catalyzed cyclization of citral through redox reactions rather than direct degradation. Water-soluble radicals dramatically increased the rate of citral degradation, irrespective of pH. Notably, at low pH, the rate of citral degradation by ferrous irons was higher than that by radicals. These findings suggest that the thickness and density of emulsion droplet surfaces are not important factors for inhibiting citral degradation in emulsions.
KEYWORD
Citral, Degradation, Emulsions, Interfacial characteristics, Interfacial membrane
Food Science and Biotechnology 2019 ; 28(3): 701-710
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