The choice of homogenisation equipment affects lipid oxidation in emulsions

Publication: Research - peer-reviewJournal article – Annual report year: 2012

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@article{b2be3f06fb614efaaf91857b23d6b67a,
title = "The choice of homogenisation equipment affects lipid oxidation in emulsions",
keywords = "Fish oil-in-water emulsion, Microfluidizer, Two-stage valve homogeniser, Whey protein isolate, Sodium caseinate, Cryo-tem",
publisher = "Elsevier BV",
author = "Horn, {Anna Frisenfeldt} and Nielsen, {Nina Skall} and Jensen, {Louise Helene Søgaard} and Andy Horsewell and Charlotte Jacobsen",
year = "2012",
doi = "10.1016/j.foodchem.2012.02.184",
volume = "134",
number = "2",
pages = "803--810",
journal = "Food Chemistry",
issn = "0308-8146",

}

RIS

TY - JOUR

T1 - The choice of homogenisation equipment affects lipid oxidation in emulsions

A1 - Horn,Anna Frisenfeldt

A1 - Nielsen,Nina Skall

A1 - Jensen,Louise Helene Søgaard

A1 - Horsewell,Andy

A1 - Jacobsen,Charlotte

AU - Horn,Anna Frisenfeldt

AU - Nielsen,Nina Skall

AU - Jensen,Louise Helene Søgaard

AU - Horsewell,Andy

AU - Jacobsen,Charlotte

PB - Elsevier BV

PY - 2012

Y1 - 2012

N2 - Milk proteins are often used by the food industry because of their good emulsifying properties. In addition, they can also provide oxidative stability to foods. However, different milk proteins or protein components have been shown to differ in their antioxidative properties, and their localisation in emulsions has been shown to be affected by the emulsification conditions. The objective of this study was to investigate the influence of homogenisation equipment (microfluidizer vs. two-stage valve homogeniser) on lipid oxidation in 10% fish oil-in-water emulsions prepared with two different milk proteins. Emulsions were prepared at pH 7 with similar droplet sizes. Results showed that the oxidative stability of emulsions prepared with sodium caseinate was not influenced by the type of homogeniser used. In contrast, the type of homogenisation equipment significantly influenced lipid oxidation when whey protein was used as emulsifier, with the microfluidizer resulting in lower levels of oxidation.

AB - Milk proteins are often used by the food industry because of their good emulsifying properties. In addition, they can also provide oxidative stability to foods. However, different milk proteins or protein components have been shown to differ in their antioxidative properties, and their localisation in emulsions has been shown to be affected by the emulsification conditions. The objective of this study was to investigate the influence of homogenisation equipment (microfluidizer vs. two-stage valve homogeniser) on lipid oxidation in 10% fish oil-in-water emulsions prepared with two different milk proteins. Emulsions were prepared at pH 7 with similar droplet sizes. Results showed that the oxidative stability of emulsions prepared with sodium caseinate was not influenced by the type of homogeniser used. In contrast, the type of homogenisation equipment significantly influenced lipid oxidation when whey protein was used as emulsifier, with the microfluidizer resulting in lower levels of oxidation.

KW - Fish oil-in-water emulsion

KW - Microfluidizer

KW - Two-stage valve homogeniser

KW - Whey protein isolate

KW - Sodium caseinate

KW - Cryo-tem

U2 - 10.1016/j.foodchem.2012.02.184

DO - 10.1016/j.foodchem.2012.02.184

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 2

VL - 134

SP - 803

EP - 810

ER -