Lipid oxidation products in model food emulsions: do they stay in or leave droplets, that’s the question
2023
Klooster, Sten Ten | Schroën, Karin | Berton-Carabin, Claire | Wageningen University and Research [Wageningen] (WUR) | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Dutch Research Council (NWO), grant number 731.017.301.
International audience
Mostrar más [+] Menos [-]Inglés. Lipid oxidation is a major factor limiting the shelf life of food and other emulsion products. In this work, weexplore which lipid oxidation products may transfer between oil droplets in model food emulsions stabilized byexcess amounts of surfactant, and whether this affects the overall reaction. No significant differences in con-centrations of triglyceride-bound hydroperoxides were found before and after mixing ‘clean’ oil droplets withpre-oxidized ones. Shorter and more hydrophilic lipid oxidation products, such as 4-hydroperoxy-2-nonenal and2,4-decadienal, were found to equilibrate between oil droplets within 30 min. Adding exogenous 4-hydroperoxy-2-nonenal to an emulsion led to overall higher lipid oxidation values, although this effect was not systematic norinstantaneous. Therefore, it may be questioned whether transfer and subsequent initiation are always relevantfor oxidizing emulsion systems. In future research, this question should be addressed for complex emulsions thatare closer to real-life food products.
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