The choice of homogenisation equipment affects lipid oxidation in emulsions

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 803-810

  Horn, Anna Frisenfeldt ^a   Nielsen, Nina Skall ^a   Jensen, Louise Søgaard ^a   Horsewell, Andy ^a   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Cryo tem; Fish oil in water emulsion; Microfluidizer; Sodium caseinate; Two stage valve homogeniser; Whey protein isolate

Indexed keywords

CRYO-TEM; MICROFLUIDIZER; OIL-IN-WATER EMULSIONS; SODIUM CASEINATE; TWO-STAGE VALVE HOMOGENISER; WHEY PROTEIN ISOLATE;

EMULSIFICATION; EMULSIONS; EQUIPMENT; OXIDATION; OXIDATION RESISTANCE; SODIUM;

PROTEINS;

CASEIN; FISH OIL; MILK PROTEIN; WATER;

ARTICLE; EMULSION; EQUIPMENT; INTERMETHOD COMPARISON; LIPID OXIDATION; MICROFLUIDICS; MICROFLUIDIZER; PH; TWO STAGE VALVE HOMOGENIZER;

EMULSIONS; FISH OILS; FOOD HANDLING; MILK PROTEINS; OXIDATION-REDUCTION;

EID: 84860298405     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.184     Document Type: Article

References (42)

1. J.C. Allen, and W.L. Wrieden Influence of milk-proteins on lipid oxidation in aqueous emulsion.1. Casein, whey-protein and alpha-lactalbumin Journal of Dairy Research 49 1982 239 248
2. AOCS. (1998a). Fatty acid composition by GLC, marine oils. AOCS Official Method Ce 1b-89, Champaign, IL.
3. AOCS. (1998b). Preparation of methyl esters of long chain fatty acids. AOCS Official Method Ce 2-66, Champaign, IL.
4. AOCS. (1998c). Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC. AOCS Official Method Ce 8-89, Champaign, IL, USA.
5. J.R. Bellare, H.T. Davis, L.E. Scriven, and Y. Talmon Controlled environment vitrification system: An improved sample preparation technique Journal of Electron Microscopy Technique 10 1988 87 111
6. 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 2011 5052 5061
7. E.G. Bligh, and W.J. Dyer A rapid method of total lipid extraction and purification Canadian Journal of Biochemistry and Physiology 37 1959 911 917
8. G. Cervato, R. Cazzola, and B. Cestaro Studies on the antioxidant activity of milk caseins International Journal of Food Sciences and Nutrition 50 1999 291 296
9. L.K. Creamer Milk proteins/casein nomenclature, structure and association properties J. Fuquay, P. Fox, H. Roginsky, Encyclopedia of Dairy Sciences 2003 Academic Press Amsterdam 1895 1902
10. D.G. Dalgleish, S.M. Tosh, and S. West Beyond homogenization: The formation of very small emulsion droplets during the processing of milk by a Microfluidizer Netherlands Milk and Dairy Journal 50 1996 135 148
11. M. Diaz, C.M. Dunn, D.J. McClements, and E.A. Decker Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions Journal of Agricultural and Food Chemistry 51 2003 2365 2370
12. E. Dickinson, S.E. Rolfe, and D.G. Dalgleish Competitive adsorption of alpha(s1)-casein and beta-casein in oil-in-water emulsions Food Hydrocolloids 2 1988 397 405
13. R.J. Elias, D.J. McClements, and E.A. Decker Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions Journal of Agricultural and Food Chemistry 53 2005 10248 10253
14. Y. Fang, and D.G. Dalgleish Dimensions of the adsorbed layers in oil-in-water emulsions stabilized by caseins Journal of Colloid and Interface Science 156 1993 329 334
15. Y. Fang, and D.G. Dalgleish Conformation of beta-lactoglobulin studied by FTIR: Effect of pH, temperature, and adsorption to the oil-water interface Journal of Colloid and Interface Science 196 1997 292 298
16. Y. Fang, and D.G. Dalgleish The conformation of alpha-lactalbumin as a function of pH, heat treatment and adsorption at hydrophobic surfaces studied by FTIR Food Hydrocolloids 12 1998 121 126
17. 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 2004 4558 4564
18. 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 2008 949 961
19. Hekmat, S., & Mcmahon, D. J. (1998). Distribution of iron between caseins and whey proteins in acidified milk. Food Science and Technology-Lebensmittel-Wissenschaft & Technologie, 31, 632-638.
20. A.F. Horn, N.S. Nielsen, U. Andersen, L.H. Søgaard, A. Horsewell, and C. Jacobsen Oxidative stability of 70% fish oil-in-water emulsions: Impact of emulsifiers and pH European Journal of Lipid Science and Technology 113 2011 1243 1257
21. M. Hu, D.J. McClements, and E.A. Decker Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions Journal of Agricultural and Food Chemistry 51 2003 1435 1439
22. M. Hu, D.J. McClements, and E.A. Decker 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
23. J.A. Hunt, and D.G. Dalgleish Adsorption behavior of whey-protein isolate and caseinate in soya oil-in-water emulsions Food Hydrocolloids 8 1994 175 187
24. J.A. Hunt, and D.G. Dalgleish Effect of pH on the stability and surface-composition of emulsions made with whey-protein isolate Journal of Agricultural and Food Chemistry 42 1994 2131 2135
25. C. Jacobsen, K. Hartvigsen, P. Lund, M.K. Thomsen, L.H. Skibsted, J. Adler-Nissen, G. Hølmer, and A.S. Meyer Oxidation in fish oil-enriched mayonnaise. 3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis European Food Research and Technology 211 2000 86 98
26. M. Kargar, F. Spyropoulos, and I.T. Norton The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions Journal of Colloid and Interface Science 357 2011 527 533
27. N. Krog Emulsifiers and emulsions in dairy foods J. Fuquay, P. Fox, H. Roginsky, Encyclopedia of dairy sciences 2004 Academic Press Amsterdam 891 900
28. S.H. Lee, T. Lefvre, M. Subirade, and P. Paquin Changes and roles of secondary structures of whey protein for the formation of protein membrane at soy oil/water interface under high-pressure homogenization Journal of Agricultural and Food Chemistry 55 2007 10924 10931
29. M.B. Let, C. Jacobsen, A.D.M. Sorensen, and A.S. Meyer Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: Lipid oxidation Journal of Agricultural and Food Chemistry 55 2007 1773 1780
30. L.K. Mao, J. Yang, D.X. Xu, F. Yuan, and Y.X. Gao Effects of homogenization models and emulsifiers on the physicochemical properties of β-Carotene nanoemulsions Journal of Dispersion Science and Technology 31 2010 986 993
31. C. Qian, and D.J. McClements Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size Food Hydrocolloids 25 2011 1000 1008
32. D. Ries, A. Ye, D. Haisman, and H. Singh Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions International Dairy Journal 20 2010 72 78
33. O. Robin, N. Remillard, and P. Paquin Influence of major process and formulation parameters on microfluidized fat globule size distribution and example of a practical consequence Colloids and surfaces a-physicochemical and engineering aspects 80 1993 211 222
34. S. Schultz, G. Wagner, K. Urban, and J. Ulrich High-pressure homogenization as a process for emulsion formation Chemical Engineering and Technology 27 2004 361 368
35. N.C. Shantha, and E.A. Decker Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids Journal of AOAC International 77 1994 421 424
36. M. Shimizu, T. Kamiya, and K. Yamauchi The adsorption of whey proteins on the surface of emulsified fat Agricultural and Biological Chemistry 45 1981 2491 2496
37. M. Srinivasan, H. Singh, and P.A. Munro Adsorption behaviour of sodium and calcium caseinates in oil-in-water emulsions International Dairy Journal 9 1999 337 341
38. C.H. Sun, and S. Gunasekaran Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum Food Hydrocolloids 23 2009 165 174
39. L.M. Tong, S. Sasaki, D.J. McClements, and E.A. Decker Mechanisms of the antioxidant activity of a high molecular weight fraction of whey Journal of Agricultural and Food Chemistry 48 2000 1473 1478
40. R. Waninge, E. Kalda, M. Paulsson, T. Nylander, and B. Bergensthl Cryo-TEM of isolated milk fat globule membrane structures in cream Physical Chemistry Chemical Physics 6 2004 1518 1523
41. K. Yamauchi, M. Shimizu, and T. Kamiya Emulsifying properties of whey-protein Journal of Food Science 45 1980 1237 1242
42. A.Q. Ye Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate Food Chemistry 110 2008 946 952