Impact of chelators on the oxidative stability of whey protein isolate-stabilized oil-in-water emulsions containing ω-3 fatty acids

Food Chemistry

Volumn 88, Issue 1, 2004, Pages 57-62

  Hu, Min ^a   McClements, D Julian ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

3 fatty acids; Chelators; Citrate; EDTA; Emulsions; Lipid oxidation; Polyphosphate; Whey protein

Indexed keywords

EDETIC ACID; OIL; OMEGA 3 FATTY ACID; PROPIONALDEHYDE; WATER;

ARTICLE; CHELATION; CONCENTRATION (PARAMETERS); LIPID OXIDATION; MICROEMULSION; MOLECULAR STABILITY; PH MEASUREMENT; PROTEIN ISOLATION; PROTEIN LIPID INTERACTION; PROTEIN STABILITY; WHEY;

ALGAE;

EID: 3042642157     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.022     Document Type: Article

References (19)

1. Chaiyasit W., Silvestre M.P.C., McClements D.J., Decker E.A. Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 48:2000;3077-3080
2. Cho Y-J., Alamed J., McClements D.J., Decker E.A. Ability of chelators to alter the physical location and reactivity of iron in oil-in-water emulsions. Journal of Food Science. 68(6):2003;1952-1957
3. Decker E.A., McClements D.J. Transition metal and hydroperoxide interactions: an important determinant in the oxidative stability of lipid dispersions. Inform. 12:2001;251-255
4. Decker E.A. Antioxidant mechanisms. Akoh C.C., Min D.B. Lipid Chemistry. 2002;Marcel Dekker, Inc, New York
5. Dickinson E. Protein-stabilized emulsions. Journal of Food Engineering. 22:1994;59-74
6. Dickinson E. Properties of emulsions stabilized with milk proteins: overview of some recent developments. Journal of Dairy Science. 1997;2607-2619
7. Donnelly J.L., Decker E.A., McClements D.J. Iron-catalyzed oxidation of Menhaden oil as affected by emulsifiers. Journal of Food Science. 63:1998;997-1000
8. Frankel E.N., Satue-Gracia T., Meyer A.S., German J.B. Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 50(7):2002;2094-2099
9. Halliwell B., Gutteridge M.C. Role of free radicals and catalytic metal ions in human disease: an overview. Methods Enzymology. 186:1990;1-88
10. Hu M., McClements D.J., Decker E.A. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry. 51:2003;1696-1700
11. Hu M., McClements D.J., Decker E.A. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 5:2003;1435-1439
12. Jacobsen C., et al. Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration. Journal of Agricultural and Food Chemistry. 49(2):2001;1009-1019
13. Lindsay R.C. Food Additives. Fennema O.R. Food Chemistry. 3rd ed. 1996;778-780 Marcel Dekker Inc. New York
14. Mahoney J.R. Jr., Graf E. Role of alpha-tocopherol, ascorbic acid, citric acid and EDTA as oxidants in model systems. Journal of Food Science. 51(5):1986;1293-1296
15. Mancuso J.R., McClements D.J., Decker E.A. The effects of surfactant type, pH and chelators on the oxidation of salmon oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 47:1999;4112-4116
16. Nuchi C.D., Hernandez P., McClements D.J., Decker E.A. Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions. Journal of Agricultural and Food Chemistry. 50:2002;5445-5449
17. Simopoulos A.P. Essential fatty acids in health and chronic disease. American Journal of Clinical Nutrition. 70(3 Suppl.):1999;560S-569
18. Smith, R. M., & Martell, A. E. (2003). Critically selected stability constants of metal complexes database. NIST Standard Reference Database 46. Gaithersburg, MD: US Department of Commerce
19. Snedecor G.W., Cochran G.W. Statistical methods. 8th ed. 1989;343-438 Iowa State University Press, San Diego, CA