Characterization of fish oil-in-water emulsions using light-scattering, nuclear magnetic resonance, and gas chromatography-headspace analyses

JAOCS, Journal of the American Oil Chemists' Society

Volumn 82, Issue 11, 2005, Pages 797-802

  Zhiping, Shen ^a   Udabage, Punsandani ^a   Burgar, Iko ^a   Augustin, Mary Ann ^a  

^a CSIRO   (Australia)

Author keywords

Fish oil in water emulsion; Headspace (HS) analysis; Lecithin; n 3 fatty acids; NMR; Particle size; Propanal; Relaxation time (T2); Whey protein isolate

Indexed keywords

EMULSIONS; FATTY ACIDS; GAS CHROMATOGRAPHY; LIGHT SCATTERING; MICROFLUIDICS; NUCLEAR MAGNETIC RESONANCE; PARTICLE SIZE ANALYSIS; RELAXATION TIME;

FISH OIL-IN-WATER EMULSION; HEADSPACE (HS) ANALYSIS; LECITHIN; PROPANAL; WHEY PROTEIN ISOLATE;

OILS AND FATS;

SCOMBRIDAE;

EID: 33947390911     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-005-1146-6     Document Type: Article

References (26)

1. de Deckere, E.A.M., O. Korver, P.M. Verschuren, and M.B. Kantan, Health Aspects of Fish and n-3 Polyunsaturated Fatty Acids from Plant and Marine Origin, Eur. J. Clin. Nutr. 52:749-753 (1998).
2. Trautwein, E.A., n-3 Fatty Acids - Physiological and Technical Aspects for Their Use in Food, Eur. J. Lipid Sci. Technol. 103:45-55 (2001).
3. Andersen, S., Omega-3 Fatty Acids in Food Fortification, Leatherhead Food RA Food Ind. J. 1:33-40 (1998).
4. Jacobsen, C., K. Hartvigsen, P. Lund, J. Adler-Nissen, G. Hølmer, and A.S. Meyer, Oxidation in Fish-Oil Enriched Mayonnaise, Eur. Food. Res. Technol. 210:242-257 (2000).
5. Augustin, M.A., and L. Sanguanri, Polyunsaturated Fatty Acids: Delivery, Innovation and Incorporation into Foods, Food Aust. 55:294-296 (2003).
6. Sharma, R., P. Sanguansri, R. Marsh, L. Sanguans'ri, and M.A. Augustin, Applications of Microencapsulated Omega-3 Fatty Acids in Dairy Products, Aust. J Dairy Sci. Technol. 58:203 (2003).
7. McClements, D.J., and E.A. Decker, Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems, J. Food Sci. 65:1270-1282 (2000).
8. Let, M.B., C. Jacobsen, E.N. Frankel, and A.S. Meyer, Oxidative Flavour Deterioration of Fish Oil Enriched Milk, Eur. J. Lipid Sci. Technol. 105:518-528 (2003).
9. Jacobsen, C., A.S. Meyer, and J. Adler-Nissen, Oxidation Mechanisms in Real Food Emulsions: Oil-Water Partition Coefficients of Selected Volatile Off-Flavour Compounds in Mayonnaise, Z. Lewbensm. Unters. Forsch. A 205:317-327 (1999).
10. Hu, M., D.J. McClements, and E.A. Decker, Emulsion Droplets Engineered to Improve the Oxidative Stability of n-3 Fatty Acids in Functional Foods, Lipid Technol. 16:79-82 (2004).
11. Osborn, H.T., and C.C. Akoh, Effect of Emulsifier Type, Droplet Size, and Oil Concentration on Lipid Oxidation in Structured Lipid-Based Oil-in-Water Emulsions, Food Chem. 84:451-456 (2004).
12. Courthaudon, J.L., E. Dickinson, and W.W. Christie, Competitive Adsorption of Lecithin and β-Casein in Oil in Water Emulsions, J. Agric. Food Chem. 59:1365-1368 (1991).
13. Donnelly, J.L., E.A. Decker, and D.J. McClements, Iron Catalysed Oxidation of Menhaden Oil as Affected by Emulsifiers, J. Food Sci. 65:997-1000 (1988).
14. Fomuso, L.B., M. Corredig, and C. Aloha, Effect of Emulsifier on Oxidation Properties of Fish Oil-Based Structured Lipid Emulsions, J. Agric. Food Chem. 50:2957-2961 (2002).
15. Hu, M., D.J. McClements, and E.A. Decker, Impact of Whey Protein Emulsifiers on the Oxidative Stability of Salmon Oil-in-Water Emulsions, J. Agric. Food Chem. 51:1435-1439 (2003).
16. Djordjevic, D., D.J. McClements, and E.A. Decker. Oxidative Stability of Whey Protein-Stabilized Oil-in-Water Emulsions at pH 3: Potential Omega-3 Fatty Acid Delivery System (Part B), J. Food Sci. 69:C356-C362 (2004).
17. Balinov, B., F. Mariette, and O. Söderman, NMR Studies of Emulsions with Particular Emphasis on Food Emulsions, in Food Emulsions, edited by S.E. Friberg, K. Larsson, and J. Sjobolm, Marcel Dekker, New York, 2004, pp. 593-632.
18. 1H NMR and Traditional Methods for Determining Lipid Oxidation of Ethyl Docosahexaenoate, J. Am. Oil Chem. Soc. 81:1105-1110 (2004).
19. Dalgleish, D.G., S.M. Tosh, and S. West, Beyond Homogenization: The Formation of Very Small Emulsion Droplets During the Processing of Milk by a Microfluidizer, Neth. Milk Dairy J. 50:135-148 (1996).
20. Paquin, P., Technological Properties of High Pressure Homogenizers: The Effect of Fat Globules, Milk Proteins, and Polysaccharides, Int. Dairy J. 9:329-335 (1999).
21. Faraji, H., D.J. McClements, and E.A. Decker, Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions, J. Agric. Food Chem. 52:4558-4564 (2004).
22. Meynier, A., V. Rampon, M. Dalgalarrondo, and C. Genot, Hexanal and t-2-Hexenal from Covalent Bonds with Whey Proteins and Sodium Caseinate in Aqueous Solution, Int. Dairy J. 14:681-690 (2004).
23. Weel, K.G.C., A.E.M. Boelruk, J.J. Burger, N.E. Claassen, H. Gruppen, A.G.J. Voragen, and G. Smith, Effect of Whey Protein on the in vivo Release of Aldehydes, J. Agric. Food Chem. 51:4746-4752 (2003).
24. Sacchi, R., I. Medina, L. Paolillo, One- and Two-Dimensional NMR Studies of Plasmalogens (alk-1-enyl-phosphatidylethanolamine), Chem. Phys. Lipids 76:201-209 (1995).
25. Mine, Y., K. Chiba, and M. Tada, Effect of the Oxidation of Free Fatty Acids on the Interfacial Absorptivity of Lysophosphatidylcholine/Free Fatty Acid/Ovalbumin Complexes, Biosci. Biotechnol. Biochem. 56:1814-1818 (1992).
26. 1H NMR, Lebensm. Wiss. Technol. 36:105-112 (2003).