Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions


Wu Q., Uluata S. , Cui L., Wang C., Li D., Mcclements J., ...Daha Fazla

FOOD & FUNCTION, cilt.7, ss.3590-3598, 2016 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 7 Konu: 8
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1039/c6fo00045b
  • Dergi Adı: FOOD & FUNCTION
  • Sayfa Sayıları: ss.3590-3598

Özet

Krill oil is a unique source of omega-3 fatty acids since it is a mixture of phospholipids and triacylglycerols. Due to the presence of phospholipids, it can form oil-in-water emulsions without additional food additives. In this work, the physical stability of krill oil-in-water emulsions was determined at various pH values (3-7) and NaCl concentrations (50-1000 mM). The initial particle size ranged from 150 to 165 nm. The emulsions were the most stable at pH >= 5.0 and salt concentrations below 100 mM. Lipid oxidation was accelerated by iron and inhibited by Trolox and alpha-tocopherol. Trolox was a more effective antioxidant than alpha-tocopherol. alpha-Tocopherol had a better inhibitory effect when it was added after homogenization than when added to the lipid prior to homogenization. These results indicate that krill oil emulsions could represent a self-emulsifying, oxidatively stable source of omega-3 fatty acids that may be used in functional foods.