Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil-in-water emulsions

Sandra P. O'Dwyer, David O'Beirne, Deirdre Ní Eidhin, Brendan T. O'Kennedy

Research output: Contribution to journalArticlepeer-review

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 languageEnglish
Pages (from-to)1145-1152
Number of pages8
JournalFood Chemistry
Volume138
Issue number2-3
DOIs
Publication statusPublished - 1 Jun 2013

Keywords

  • Camelina oil
  • Fish oil
  • Lipid oxidation
  • O/W emulsion
  • Omega-3 oil
  • Particle size
  • Sodium caseinate
  • Storage temperature

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