Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part B)
2004
Djordjevic, D. | McClements, D.J. | Decker, E.A.
Consumption of omega-3 (omega-3) fatty acids is beneficial for human health. Incorporation of omega-3 fatty acids into functional foods is limited by their high susceptibility to oxidative degradation. Oil-in-water emulsions may be a more effective method to deliver omega-3 fatty acids into functional foods. Protein-stabilized oil-in-water emulsions at pH values below the isoelectric point of the protein produce cationic emulsion droplets that decrease the oxidation of lipids by decreasing iron-lipid interactions. This research showed that whey protein isolate (WPI)-stabilized algal oil emulsions at pH 3.0 had good physical and oxidative stability after pasteurization. Addition of ethylenediaminetetraacetic acid (EDTA) further increased the oxidative stability of the emulsion systems, while citrate was ineffective and sometimes prooxidative. Pasteurized WPI-stabilized oil-in-water emulsions containing either algal oil or menhaden oil had good oxidative and physical stability during storage at 4 degrees C. In both algal and menhaden oil emulsions, EDTA was more effective at inhibiting lipid oxidation than mixed tocopherol isomers. Algal oil-in-water emulsions, with high levels of endogenous tocopherols, generally had better oxidative stability than menhaden oil-in-water emulsions. These results suggest that WPI-stabilized algal or menhaden oil-in-water emulsions containing EDTA could be used as an ingredient delivery system to incorporate omega-3 fatty acids into foods.
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