Emulsification technique affects oxidative stability of fish oil-in-water emulsions

Anna Frisenfeldt Horn, Nina Skall Nielsen, Louise Helene Søgaard Jensen, Andy Horsewell, Charlotte Jacobsen

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Abstract

In oil-in-water emulsions, lipid oxidation is expected to be initiated at the oil-water interface. The properties of the emulsifier used, and the structure at the interface is therefore expected to be of great importance for lipid oxidation in emulsions. Previous studies have shown that e.g. homogenization pressure can affect how proteins locate themselves at the interface of an emulsion. The hypothesis is therefore that emulsions produced with different emulsification equipments differ in their oxidative stability due to differences in the behaviour of the proteins at the interface.
The aim of this study was to compare lipid oxidation in 10% fish oil-in-water emulsions prepared by two different kinds of high pressure homogenizers i.e. a microfluidizer and a two valve high pressure homogenizer. Emulsions were made with equal droplet sizes, and with either 1% sodium caseinate or 1% whey protein isolate. Emulsions were characterised and investigated by microscopy. Lipid oxidation was assessed by PV and the formation of secondary volatile oxidation products. Results showed that the different emulsification techniques had an influence on lipid oxidation and that the effect of the emulsification technique depended on the type of protein used as an emulsifier.
Original languageEnglish
Publication date2012
Number of pages1
Publication statusPublished - 2012
EventScience and Technology of Food Emulsions - London, United Kingdom
Duration: 21 Jun 201222 Jun 2012

Conference

ConferenceScience and Technology of Food Emulsions
CountryUnited Kingdom
CityLondon
Period21/06/201222/06/2012

Bibliographical note

Poster presentation

Cite this

Horn, A. F., Nielsen, N. S., Jensen, L. H. S., Horsewell, A., & Jacobsen, C. (2012). Emulsification technique affects oxidative stability of fish oil-in-water emulsions. Abstract from Science and Technology of Food Emulsions, London, United Kingdom.
Horn, Anna Frisenfeldt ; Nielsen, Nina Skall ; Jensen, Louise Helene Søgaard ; Horsewell, Andy ; Jacobsen, Charlotte. / Emulsification technique affects oxidative stability of fish oil-in-water emulsions. Abstract from Science and Technology of Food Emulsions, London, United Kingdom.1 p.
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abstract = "In oil-in-water emulsions, lipid oxidation is expected to be initiated at the oil-water interface. The properties of the emulsifier used, and the structure at the interface is therefore expected to be of great importance for lipid oxidation in emulsions. Previous studies have shown that e.g. homogenization pressure can affect how proteins locate themselves at the interface of an emulsion. The hypothesis is therefore that emulsions produced with different emulsification equipments differ in their oxidative stability due to differences in the behaviour of the proteins at the interface. The aim of this study was to compare lipid oxidation in 10{\%} fish oil-in-water emulsions prepared by two different kinds of high pressure homogenizers i.e. a microfluidizer and a two valve high pressure homogenizer. Emulsions were made with equal droplet sizes, and with either 1{\%} sodium caseinate or 1{\%} whey protein isolate. Emulsions were characterised and investigated by microscopy. Lipid oxidation was assessed by PV and the formation of secondary volatile oxidation products. Results showed that the different emulsification techniques had an influence on lipid oxidation and that the effect of the emulsification technique depended on the type of protein used as an emulsifier.",
author = "Horn, {Anna Frisenfeldt} and Nielsen, {Nina Skall} and Jensen, {Louise Helene S{\o}gaard} and Andy Horsewell and Charlotte Jacobsen",
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Horn, AF, Nielsen, NS, Jensen, LHS, Horsewell, A & Jacobsen, C 2012, 'Emulsification technique affects oxidative stability of fish oil-in-water emulsions', Science and Technology of Food Emulsions, London, United Kingdom, 21/06/2012 - 22/06/2012.

Emulsification technique affects oxidative stability of fish oil-in-water emulsions. / Horn, Anna Frisenfeldt; Nielsen, Nina Skall; Jensen, Louise Helene Søgaard; Horsewell, Andy; Jacobsen, Charlotte.

2012. Abstract from Science and Technology of Food Emulsions, London, United Kingdom.

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

TY - ABST

T1 - Emulsification technique affects oxidative stability of fish oil-in-water emulsions

AU - Horn, Anna Frisenfeldt

AU - Nielsen, Nina Skall

AU - Jensen, Louise Helene Søgaard

AU - Horsewell, Andy

AU - Jacobsen, Charlotte

N1 - Poster presentation

PY - 2012

Y1 - 2012

N2 - In oil-in-water emulsions, lipid oxidation is expected to be initiated at the oil-water interface. The properties of the emulsifier used, and the structure at the interface is therefore expected to be of great importance for lipid oxidation in emulsions. Previous studies have shown that e.g. homogenization pressure can affect how proteins locate themselves at the interface of an emulsion. The hypothesis is therefore that emulsions produced with different emulsification equipments differ in their oxidative stability due to differences in the behaviour of the proteins at the interface. The aim of this study was to compare lipid oxidation in 10% fish oil-in-water emulsions prepared by two different kinds of high pressure homogenizers i.e. a microfluidizer and a two valve high pressure homogenizer. Emulsions were made with equal droplet sizes, and with either 1% sodium caseinate or 1% whey protein isolate. Emulsions were characterised and investigated by microscopy. Lipid oxidation was assessed by PV and the formation of secondary volatile oxidation products. Results showed that the different emulsification techniques had an influence on lipid oxidation and that the effect of the emulsification technique depended on the type of protein used as an emulsifier.

AB - In oil-in-water emulsions, lipid oxidation is expected to be initiated at the oil-water interface. The properties of the emulsifier used, and the structure at the interface is therefore expected to be of great importance for lipid oxidation in emulsions. Previous studies have shown that e.g. homogenization pressure can affect how proteins locate themselves at the interface of an emulsion. The hypothesis is therefore that emulsions produced with different emulsification equipments differ in their oxidative stability due to differences in the behaviour of the proteins at the interface. The aim of this study was to compare lipid oxidation in 10% fish oil-in-water emulsions prepared by two different kinds of high pressure homogenizers i.e. a microfluidizer and a two valve high pressure homogenizer. Emulsions were made with equal droplet sizes, and with either 1% sodium caseinate or 1% whey protein isolate. Emulsions were characterised and investigated by microscopy. Lipid oxidation was assessed by PV and the formation of secondary volatile oxidation products. Results showed that the different emulsification techniques had an influence on lipid oxidation and that the effect of the emulsification technique depended on the type of protein used as an emulsifier.

M3 - Conference abstract for conference

ER -

Horn AF, Nielsen NS, Jensen LHS, Horsewell A, Jacobsen C. Emulsification technique affects oxidative stability of fish oil-in-water emulsions. 2012. Abstract from Science and Technology of Food Emulsions, London, United Kingdom.