Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1360-1369

  Berton, Claire ^a   Ropers, Marie Hélne ^a   Bertrand, Dominique ^a   Viau, Michle ^a   Genot, Claude ^a  

^a INRA   (France)

Author keywords

Emulsifier; Emulsion; Initiator; Lipid oxidation; Oxygen uptake; Protein; Surfactant; Volatile compounds

Indexed keywords

EMULSIFIER; LIPID OXIDATION; OXYGEN UPTAKE; SURFACTANT; VOLATILE COMPOUNDS;

BODY FLUIDS; EMULSIFICATION; EMULSIONS; INITIATORS (EXPLOSIVES); IRON COMPOUNDS; OXIDATION RESISTANCE; OXYGEN; PROTEINS; SURFACE ACTIVE AGENTS; VOLATILE ORGANIC COMPOUNDS;

OXIDATION;

ASCORBIC ACID; BETA CASEIN; BOVINE SERUM ALBUMIN; EMULSIFYING AGENT; IRON; METMYOGLOBIN; POLYSORBATE 20; RAPESEED OIL; SURFACTANT; WATER OIL CREAM;

AQUEOUS SOLUTION; ARTICLE; INCUBATION TEMPERATURE; LIPID OXIDATION; NONHUMAN; OXIDATION; OXYGEN CONSUMPTION; PARTICLE SIZE; PH; PROTEIN ANALYSIS; PROTEIN STABILITY;

BOVINAE;

EID: 81855204962     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.137     Document Type: Article

References (53)

1. P.J. Atkinson, E. Dickinson, D.S. Horne, and R.M. Richardson Neutron reflectivity of adsorbed beta-casein and beta-lactoglobulin at the air/water interface Journal of the Chemical Society, Faraday Transactions 91 17 1995 2847 2854
2. C.P. Baron, and H.J. Andersen Myoglobin-induced lipid oxidation. A review Journal of Agricultural and Food Chemistry 50 14 2002 3887 3897 (Pubitemid 34741986)
3. C. Berton, C. Genot, and M.-H. Ropers Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions Journal of Colloid and Interface Science 354 2 2011 739 748
4. L. Bernasconi, and E.J. Baerends Generation of ferryl species through dioxygen activation in iron/EDTA systems: A computational study Inorganic Chemistry 48 2 2009 527 540
5. C. Berton, M.-H. Ropers, M. Viau, and C. Genot Contribution of the interfacial layer to the protection of emulsified lipids against oxidation Journal of Agricultural and Food Chemistry 59 9 2011 5052 5061
6. J.B. Bezelgues, S. Serieye, L. Crosset-Perrotin, and M.E. Leser Interfacial and foaming properties of some food grade low molecular weight surfactants Colloids and Surfaces A: Physicochemical and Engineering Aspects 331 2008 56 62
7. M.A. Bos, and T. van Vliet Interfacial rheological properties of adsorbed protein layers and surfactants: A review Advances in Colloid and Interface Science 91 3 2001 437 471 (Pubitemid 32698699)
8. G.R. Buettner, and B.A. Jurkiewicz Catalytic metals, ascorbate and free radicals: Combinations to avoid Radiation Research 145 5 1996 532 541 (Pubitemid 26127160)
9. C.U. Carlsen, J.K.S. Moller, and L.H. Skibsted Heme-iron in lipid oxidation Coordination Chemistry Reviews 249 2005 485 498 (Pubitemid 40093753)
10. Z. Cheng, and Y. Li What is responsible for the initiating chemistry of iron-mediated lipid peroxidation: An update Chemical Reviews 107 2007 748 766 (Pubitemid 46502370)
11. M.R. Clausen, L.H. Skibsted, and J. Stagsted Characterisation of major radical scavenger species in bovine milk through size exclusion chromatography and functional assays Journal of Agricultural and Food Chemistry 57 7 2009 2912 2919
12. D.G. Dalgleish The sizes and conformations of the proteins in adsorbed layers of individual caseins on latices and in oil-in-water emulsions Colloids and Surfaces B: Biointerfaces 1 1 1993 1 8
13. S. Damodaran Adsorbed layers formed from mixtures of proteins Current Opinion in Colloid and Interface Science 9 2004 328 339 (Pubitemid 39592817)
14. E. Dickinson An introduction to food colloids 1992 Oxford University Press
15. E. Dickinson Hydrocolloids as emulsifiers and emulsion stabilizers Food Hydrocolloids 23 2009 1473 1482
16. J.L. Donnelly, E.A. Decker, and D.J. McClements Iron-catalysed oxidation of Menhaden oil as affected by emulsifiers Journal of Food Science 63 6 1998 997 1000 (Pubitemid 29025745)
17. R.J. Elias, S.S. Kellerby, and E.A. Decker Antioxidant activity of proteins and peptides Critical Reviews in Food Science and Nutrition 48 5 2008 430 441 (Pubitemid 351883136)
18. Y. Fang, and D.G. Dalgleish Dimensions of the adsorbed layers in oil-in-water emulsions stabilised by caseins Journal of Colloid and Interface Science 156 2 1993 329 334
19. H. Faraji, D.J. McClements, and E.A. Decker Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions Journal of Agricultural and Food Chemistry 52 14 2004 4558 4564
20. L.B. Fomuso, M. Corredig, and C.C. Akoh Effect of emulsifier on oxidation properties of fish oil-based structured lipid emulsions Journal of Agricultural and Food Chemistry 50 10 2002 2957 2961 (Pubitemid 34493609)
21. L.B. Fomuso, M. Corredig, and C.C. Akoh Metal-catalysed oxidation of a structured lipid model emulsion Journal of Agricultural and Food Chemistry 50 24 2002 7114 7119 (Pubitemid 35332793)
22. E.N. Frankel Lipid oxidation 2005 The Oily Press Ltd.
23. F. Gambardella, I.J. Ganzeveld, J.G.M. Winkelman, and E.J. Heeres Kinetics of the reaction of FeII(EDTA) with oxygen in aqueous solutions Industrial and Engineering Chemistry Research 44 2005 8190 8198
24. C. Genot, A. Meynier, and A. Riaublanc Lipid oxidation in emulsions A. Kamal-Eldin, Lipid oxidation pathways 2003 AOCS Press Champaign 190 244
25. N. Gotoh, Y. Noguchi, A. Ishihara, K. Yamaguchi, H. Mizobe, and T. Nagai Highly unsaturated fatty acid might act as an antioxidant in emulsion system oxidised by azo compound Journal of Oleo Science 59 12 2010 631 639
26. D.O. Grigoriev, and R. Miller Mono- and multilayer covered drops as carriers Current Opinion in Colloid & Interface Science 14 1 2009 48 59
27. T. Guzun-Cojocaru, C. Koev, M. Yordanov, T. Karbowiak, E. Cases, and P. Cayot Oxidative stability of oil-in-water emulsions containing iron chelates: Transfer of iron from chelates to milk proteins at interface Food Chemistry 125 2 2011 326 333
28. A.M. Haahr, and C. Jacobsen Emulsifier type, metal chelation and pH affect oxidative stability of n-3-enriched emulsions European Journal of Lipid Science and Technology 110 10 2008 949 961
29. B. Halliwell Vitamin C: Antioxidant or pro-oxidant in vivo? Free Radical Research 25 5 1996 439 454 (Pubitemid 26379060)
30. M.C. Hanlon, and D.W. Seybert The pH dependence of lipid peroxidation using water-soluble azo initiators Free Radical Biology and Medicine 23 5 1997 712 719 (Pubitemid 27364864)
31. S.N. Kiokias, C.P. Dimakou, I.V. Tsaprouni, and V. Oreopoulou Effect of compositional factors against the thermal oxidative deterioration of novel food emulsions Food Biophysics 1 3 2006 115 123 (Pubitemid 44371139)
32. H. Kubouchi, H. Kai, K. Miyashita, and K. Matsuda Effects of emulsifiers on the oxidative stability of soybean oil TAG in emulsions Journal of the American Oil Chemists Society 79 6 2002 567 570 (Pubitemid 34745749)
33. B. Lorrain, O. Dangles, C. Genot, and C. Dufour Chemical modeling of heme-induced lipid oxidation in gastric conditions and inhibition by dietary polyphenols Journal of Agricultural and Food Chemistry 58 1 2010 676 683
34. B. Lorrain, C. Dufour, and O. Dangles Influence of serum albumin and the flavonol quercetin on the peroxidase activity of metmyoglobin Free Radical Biology and Medicine 48 9 2010 1162 1172
35. A.R. Mackie, M.J. Ridout, G. Moates, F.A. Husband, and P.J. Wilde Effect of the interfacial layer composition on the properties of emulsion creams Journal of Agricultural and Food Chemistry 55 14 2007 5611 5619 (Pubitemid 47092935)
36. J.R. Mahoney, and E. Graf Role of alpha-tocopherol, ascorbic acid, citric acid and EDTA as oxidants in model systems Journal of Food Science 51 5 1986 1293 1296
37. D.J. McClements, and E.A. Decker Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems Journal of Food Science 65 8 2000 1270 1282 (Pubitemid 32102931)
38. L.Y. Mei, E.A. Decker, and D.J. McClements Evidence of iron association with emulsion droplets and its impact on lipid oxidation Journal of Agricultural and Food Chemistry 46 12 1998 5072 5077 (Pubitemid 128489917)
39. L.Y. Mei, D.J. McClements, J.N. Wu, and E.A. Decker Iron-catalysed lipid oxidation in emulsion as affected by surfactant, pH and NaCl Food Chemistry 61 3 1998 307 312 (Pubitemid 28152125)
40. B. Min, K.C. Nam, and D.U. Ahn Catalytic mechanisms of metmyoglobin on the oxidation of lipids in phospholipid liposome model system Food Chemistry 123 2 2010 231 236
41. D.J. Min, L. Winterton, and J.D. Andrade Behavior of model proteins, pretreated in urea and/or dithiothreitol, at air/solution interfaces Journal of Colloid and Interface Science 197 1 1998 43 47 (Pubitemid 28383531)
42. B.S. Murray, and E. Dickinson Interfacial rheology and the dynamic properties of adsorbed films of food proteins and surfactants Food Science and Technology International 2 3 1996 131 145
43. H.T. Osborn, 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 Chemistry 84 3 2004 451 456 (Pubitemid 37372019)
44. H.T. Osborn-Barnes, and C.C. Akoh Copper-catalysed oxidation of a structured lipid-based emulsion containing alpha-tocopherol and citric acid: Influence of pH and NaCl Journal of Agricultural and Food Chemistry 51 23 2003 6851 6855
45. J. Pokorny Major factors affecting the autoxidation of lipids H.W.-S. Chan, Autoxidation of unsaturated lipids 1987 Academic Press London 141 206
46. V. Roginsky, G.A. Zheltukhina, and V.E. Nebolsin Efficacy of metmyoglobin and hemin as a catalyst of lipid peroxidation determined by using a new testing system Journal of Agricultural and Food Chemistry 55 16 2007 6798 6806 (Pubitemid 47280060)
47. V.M. Samokyszyn, D.M. Miller, D.W. Reif, and S.D. Aust Iron-catalysed lipid peroxidation C. Vigo-Pelfrey, Membrane lipid oxidation 1990 CRC Press Boca Raton
48. H. Singh Aspects of milk-protein-stabilised emulsions Food Hydrocolloids 25 8 2011 1938 1944
49. M. Sugiarto, A.Q. Ye, M.W. Taylor, and H. Singh Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion Dairy Science & Technology 90 1 2010 87 98
50. R.V. Tikekar, A. Johnson, and N. Nitin Real-time measurement of oxygen transport across an oil-water emulsion interface Journal of Food Engineering 103 1 2011 14 20
51. A. Villiere, M. Viau, I. Bronnec, N. Moreau, and C. Genot Oxidative stability of bovine serum albumin- and sodium caseinate-stabilised emulsions depends on metal availability Journal of Agricultural and Food Chemistry 53 5 2005 1514 1520 (Pubitemid 40322145)
52. J. Volden, M. Bjelanovic, G. Vogt, E. Slinde, M. Skaugen, and B. Nordvi Oxidation progress in an emulsion made from metmyoglobin and different triacylglycerols Food Chemistry 128 4 2011 854 863
53. P. Wilde, A. Mackie, F. Husband, P. Gunning, and V. Morris Proteins and emulsifiers at liquid interfaces Advances in Colloid and Interface Science 108 2004 63 71