Effects of Modified DATEMs with Different Alkyl Chain Lengths on Improving Oxidative and Physical Stability of 70% Fish Oil-in-Water Emulsions

Betül Yesiltas, Pedro Jesús García-Moreno, Ann-Dorit Moltke Sørensen, Sampson Anankanbil, Zheng Guo, Charlotte Jacobsen*

*Corresponding author for this work

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Abstract

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.

Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Volume66
Issue number47
Pages (from-to)12512–12520
ISSN0021-8561
DOIs
Publication statusPublished - 2018

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