Effect of emulsifiers and physical structure on lipid oxidation in omega-3 emulsions

Anna Frisenfeldt Horn, Nina Skall Nielsen, Charlotte Jacobsen

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review


The body of evidence supporting health beneficial effects of long-chain omega-3 polyunsaturated fatty acids has increased over the last decades. Consequently, the interest in fish oil-enriched foods has also increased. However, addition of these highly unsaturated fatty acids to foods also adds the challenge of lipid oxidation. In order to limit lipid oxidation and the consecutive development of unpleasant off-flavours, the manner in which the fish oil is introduced to the food product should be carefully considered, e.g. an emulsion could be used as delivery system for the omega-3s. The aim of this study was therefore to compare lipid oxidation in fish oil-in-water emulsions made by the use of different emulsifiers. Results showed that emulsions made with phospholipid based emulsifiers oxidised more than neat oil, whereas emulsions made with protein based emulsifiers generally oxidised less than neat oil. The protective effect of proteins might be caused by several factors such as the physical structure of the interface and a possible metal chelating effect. Moreover, due to the much lower lipid content, the protein based emulsifiers, may be less susceptible to lipid oxidation compared to the phospholipid based.
Original languageEnglish
Publication date2010
Publication statusPublished - 2010
Event101st AOCS Annual Meeting - Phoenix, AZ, United States
Duration: 16 May 201019 May 2010
Conference number: 101


Conference101st AOCS Annual Meeting
Country/TerritoryUnited States
CityPhoenix, AZ
Internet address


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