Influence of Casein-Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions

Pedro Jesús García Moreno, Anna Frisenfeldt Horn, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The objective of this study was to investigate the influence of casein (0.3% w/w) and phospholipid (0.5% w/w) emulsifier combinations on the physical and oxidative stability of 10% fish oil-in-water emulsions at pH 7. For that purpose, three phospholipids were evaluated, namely, lecithin (LC), phosphatidylcholine (PC), and phosphatidylethanolamine (PE). The emulsion stabilized with LC showed the best physical stability having the most negative zeta potential and the lowest mean droplet size. In addition, this emulsion was also the least oxidized in terms of peroxide value and concentration of the volatile oxidation product 1-penten-3-ol. This finding is not explained by the antioxidant activity of LC because it showed similar DPPH scavenging activity and lower metal chelating activity than the other phospholipids. Therefore, these results suggested that other factors such as the combination of casein and lecithin, which could result in a favorable structure and thickness of the interfacial layer, prevented lipid oxidation in this emulsion.
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number5
Pages (from-to)1142-1152
Number of pages11
ISSN0021-8561
DOIs
Publication statusPublished - 2014

Keywords

  • antioxidant activity
  • casein
  • fish oil-in-water emulsion
  • lipid oxidation
  • phospholipids
  • casein-phospholipid combination
  • fish oil-in-water emulsion fats and oils
  • oxidative stability
  • physical stability
  • 1-penten-3-ol 616-25-1
  • DPPH
  • lecithin
  • peroxide 14915-07-2
  • phosphatidylcholine
  • phosphatidylethanolamine
  • 10066, Biochemistry studies - Lipids
  • 13502, Food technology - General and methods
  • 13514, Food technology - Fats and oils
  • Foods
  • AGRICULTURE,
  • CHEMISTRY,
  • FOOD
  • WHEY-PROTEIN ISOLATE
  • LIPID OXIDATION
  • ANTIOXIDANT ACTIVITY
  • BETA-LACTOGLOBULIN
  • ALPHA-TOCOPHEROL
  • FATTY-ACIDS
  • MILK-FAT
  • PH
  • LECITHIN
  • ADSORPTION
  • ANTIOXIDATIVE ACTIVITY
  • CASEIN
  • EMULSIFIERS
  • EMULSIONS
  • FISH OILS
  • LECITHINS
  • OILS FISH
  • OXIDATION
  • OXIDATIVE STABILITY
  • PHOSPHATIDYLCHOLINE
  • PHOSPHATIDYLETHANOLAMINE
  • PHOSPHOLIPIDS
  • STABILITY
  • Fats, oils and margarine
  • Fish oils
  • Casein
  • Emulsions
  • Lecithin
  • Oxidation
  • Oxidation resistance
  • Phospholipids
  • Anti-oxidant activities
  • Lipid oxidation
  • Negative zeta potentials
  • Oil-in-water emulsions
  • Phosphatidylcholine
  • Phosphatidylethanolamine
  • Scavenging activities
  • Volatile oxidation products
  • Emulsification

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