Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers

Betül Yesiltas, Pedro Jesús García Moreno, Ann-Dorit M. Sørensen, Casimir C. Akoh, Charlotte Jacobsen*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

The physical and oxidative stability of high-fat omega-3 delivery systems such as fish oil-in-water emulsions stabilized with combinations of sodium caseinate (CAS) and phosphatidylcholine (PC) was optimized. The influence of fish oil content (50, 60 and 70%, w/w), amount of total emulsifier CAS+PC (1.4, 2.1 and 2.8%, w/w) and ratio between CAS and PC (0.4, 1.2 and 2) on physical and oxidative parameters was investigated. Creaming and droplet size significantly decreased when the amount of fish oil, total emulsifier and ratio of CAS to PC were increased. Viscosity decreased significantly with decreasing fish oil content, whereas the ratio of CAS to PC did not have a significant influence. Decreasing the ratio of CAS to PC led to emulsions with a significantly lower concentration of 1-penten-3-ol, while no significant effect was found for other volatiles such as (E)-2-pentenal, (E)-2-hexenal and (E,E)-2,4-heptadienal.
Original languageEnglish
JournalFood Chemistry
Volume276
Pages (from-to)110-118
ISSN0308-8146
DOIs
Publication statusPublished - 2019

Keywords

  • Omega-3
  • O/w emulsions
  • Lipid oxidation
  • Milk protein
  • Phospholipids
  • Optimization

Cite this

@article{099d7f26f2df47b285c20b3022736784,
title = "Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers",
abstract = "The physical and oxidative stability of high-fat omega-3 delivery systems such as fish oil-in-water emulsions stabilized with combinations of sodium caseinate (CAS) and phosphatidylcholine (PC) was optimized. The influence of fish oil content (50, 60 and 70{\%}, w/w), amount of total emulsifier CAS+PC (1.4, 2.1 and 2.8{\%}, w/w) and ratio between CAS and PC (0.4, 1.2 and 2) on physical and oxidative parameters was investigated. Creaming and droplet size significantly decreased when the amount of fish oil, total emulsifier and ratio of CAS to PC were increased. Viscosity decreased significantly with decreasing fish oil content, whereas the ratio of CAS to PC did not have a significant influence. Decreasing the ratio of CAS to PC led to emulsions with a significantly lower concentration of 1-penten-3-ol, while no significant effect was found for other volatiles such as (E)-2-pentenal, (E)-2-hexenal and (E,E)-2,4-heptadienal.",
keywords = "Omega-3, O/w emulsions, Lipid oxidation, Milk protein, Phospholipids, Optimization",
author = "Bet{\"u}l Yesiltas and {Garc{\'i}a Moreno}, {Pedro Jes{\'u}s} and S{\o}rensen, {Ann-Dorit M.} and Akoh, {Casimir C.} and Charlotte Jacobsen",
year = "2019",
doi = "10.1016/j.foodchem.2018.09.172",
language = "English",
volume = "276",
pages = "110--118",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers. / Yesiltas, Betül; García Moreno, Pedro Jesús; Sørensen, Ann-Dorit M.; Akoh, Casimir C.; Jacobsen, Charlotte.

In: Food Chemistry, Vol. 276, 2019, p. 110-118.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers

AU - Yesiltas, Betül

AU - García Moreno, Pedro Jesús

AU - Sørensen, Ann-Dorit M.

AU - Akoh, Casimir C.

AU - Jacobsen, Charlotte

PY - 2019

Y1 - 2019

N2 - The physical and oxidative stability of high-fat omega-3 delivery systems such as fish oil-in-water emulsions stabilized with combinations of sodium caseinate (CAS) and phosphatidylcholine (PC) was optimized. The influence of fish oil content (50, 60 and 70%, w/w), amount of total emulsifier CAS+PC (1.4, 2.1 and 2.8%, w/w) and ratio between CAS and PC (0.4, 1.2 and 2) on physical and oxidative parameters was investigated. Creaming and droplet size significantly decreased when the amount of fish oil, total emulsifier and ratio of CAS to PC were increased. Viscosity decreased significantly with decreasing fish oil content, whereas the ratio of CAS to PC did not have a significant influence. Decreasing the ratio of CAS to PC led to emulsions with a significantly lower concentration of 1-penten-3-ol, while no significant effect was found for other volatiles such as (E)-2-pentenal, (E)-2-hexenal and (E,E)-2,4-heptadienal.

AB - The physical and oxidative stability of high-fat omega-3 delivery systems such as fish oil-in-water emulsions stabilized with combinations of sodium caseinate (CAS) and phosphatidylcholine (PC) was optimized. The influence of fish oil content (50, 60 and 70%, w/w), amount of total emulsifier CAS+PC (1.4, 2.1 and 2.8%, w/w) and ratio between CAS and PC (0.4, 1.2 and 2) on physical and oxidative parameters was investigated. Creaming and droplet size significantly decreased when the amount of fish oil, total emulsifier and ratio of CAS to PC were increased. Viscosity decreased significantly with decreasing fish oil content, whereas the ratio of CAS to PC did not have a significant influence. Decreasing the ratio of CAS to PC led to emulsions with a significantly lower concentration of 1-penten-3-ol, while no significant effect was found for other volatiles such as (E)-2-pentenal, (E)-2-hexenal and (E,E)-2,4-heptadienal.

KW - Omega-3

KW - O/w emulsions

KW - Lipid oxidation

KW - Milk protein

KW - Phospholipids

KW - Optimization

U2 - 10.1016/j.foodchem.2018.09.172

DO - 10.1016/j.foodchem.2018.09.172

M3 - Journal article

VL - 276

SP - 110

EP - 118

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -