TY - JOUR
T1 - Effects of Modified DATEMs with Different Alkyl Chain Lengths on Improving Oxidative and Physical Stability of 70% Fish Oil-in-Water Emulsions
AU - Yesiltas, Betül
AU - García-Moreno, Pedro Jesús
AU - Moltke Sørensen, Ann-Dorit
AU - Anankanbil, Sampson
AU - Guo, Zheng
AU - Jacobsen, Charlotte
PY - 2018
Y1 - 2018
N2 - The objective of this study was to produce oxidatively and physically stable 70% fish oil-in-water emulsions by combined use of sodium caseinate (CAS), commercial diacetyl tartaric acid esters of mono- and diglycerides (DATEM), and modified DATEM. First, the optimal formula was determined using DATEM and CAS. Subsequently, modified DATEMs (DATEM C12 and DATEM C14) were designed for investigating both the effects of different alkyl chain lengths and caffeic acid conjugation to the emulsifier on physical and oxidative stability of the emulsions. Emulsions produced with modified DATEMs showed better oxidative stability compared with emulsion using commercial DATEM plus an equivalent amount of free caffeic acid, confirming the advantage of having antioxidant covalently attached to the emulsifier. Results indicated that DATEM_C14 replaced more CAS compared with DATEM_C12 from the interface in 70% fish oil-in-water emulsion. Emulsions produced with DATEM_C14 had significantly decreased amounts of primary and secondary oxidation products compared with emulsions using DATEM_C12.
AB - The objective of this study was to produce oxidatively and physically stable 70% fish oil-in-water emulsions by combined use of sodium caseinate (CAS), commercial diacetyl tartaric acid esters of mono- and diglycerides (DATEM), and modified DATEM. First, the optimal formula was determined using DATEM and CAS. Subsequently, modified DATEMs (DATEM C12 and DATEM C14) were designed for investigating both the effects of different alkyl chain lengths and caffeic acid conjugation to the emulsifier on physical and oxidative stability of the emulsions. Emulsions produced with modified DATEMs showed better oxidative stability compared with emulsion using commercial DATEM plus an equivalent amount of free caffeic acid, confirming the advantage of having antioxidant covalently attached to the emulsifier. Results indicated that DATEM_C14 replaced more CAS compared with DATEM_C12 from the interface in 70% fish oil-in-water emulsion. Emulsions produced with DATEM_C14 had significantly decreased amounts of primary and secondary oxidation products compared with emulsions using DATEM_C12.
U2 - 10.1021/acs.jafc.8b04091
DO - 10.1021/acs.jafc.8b04091
M3 - Journal article
C2 - 30398857
VL - 66
SP - 12512
EP - 12520
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 47
ER -