Mapping and Characterizing Lipid Oxidation in Emulsified Systems

Omega-3 PUFAs are highly susceptible to oxidation, which limits the use of omega- 3 PUFA as nutritionally beneficial lipids in foods. Therefore, effective delivery of omega-3 PUFAs in emulsions with extra-high loading capacity (50-70% oil) is of high interest to the industry. The successful development of such delivery emulsions depends largely on the fundamental understanding of the physics andchemistry of the emulsion matrix where oxidation takes place. Therefore, the project aims to develop new cutting-edge techniques for monitoring lipid oxidation in both time and space at the oil-water interface as well as in the entire emulsion.
The oil-water interface properties will be characterized by means of advanced
spectroscopic and electron microscopy techniques. The improved understanding of oxidation mechanism in heterogeneous matrices will be used for design and
synthesis of new multifunctional emulsifiers.