Abstract
The oxidative stability of various oils (sunflower, camelina and fish) and 20% oil-in-water (O/W) emulsions, were examined. The mean particle size decreased from 1179 to 325 nm as sodium caseinate (emulsifier) concentration was increased from 0.25% to 3% in O/W emulsions (P < 0.05). Increasing the microfluidisation pressure from 21 to 138 MPa, resulted in a particle size decrease from 289 to 194 nm (P < 0.05). Emulsified oils had lower detectable lipid hydroperoxide and p-Anisidine values than their corresponding bulk oils (P < 0.05). The lipid hydroperoxide and p-Anisidine values of emulsions generally decreased as sodium caseinate concentration increased, and similarly decreased as microfluidisation pressure increased (P < 0.05). Increasing storage temperature of the emulsions from 5 to 60 °C, resulted in lower detectable lipid oxidation products during storage (P < 0.05).
Original language | English |
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Pages (from-to) | 1145-1152 |
Number of pages | 8 |
Journal | Food Chemistry |
Volume | 138 |
Issue number | 2-3 |
DOIs | |
Publication status | Published - 1 Jun 2013 |
Keywords
- Camelina oil
- Fish oil
- Lipid oxidation
- O/W emulsion
- Omega-3 oil
- Particle size
- Sodium caseinate
- Storage temperature