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Study of Structured Lipid‐Based Oil‐in‐Water Emulsion Prepared with Sophorolipid and its Oxidative Stability
Author(s) -
Xue ChengLian,
Solaiman Daniel K. Y.,
Ashby Richard D.,
Zerkowski Jonathan,
Lee Jeung Hee,
Hong SoonTaek,
Yang Dan,
Shin JungAh,
Ji ChenMing,
Lee KiTeak
Publication year - 2013
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-012-2133-8
Subject(s) - interesterified fat , chemistry , emulsion , propyl gallate , antioxidant , lipid oxidation , soybean oil , tbars , tocopherol , quercetin , ascorbic acid , food science , lipase , chromatography , nuclear chemistry , lipid peroxidation , organic chemistry , vitamin e , enzyme
In this study, the stability of oil‐in‐water (O/W) emulsions prepared with structured lipid (SL) were evaluated in which the SL was produced through lipase‐catalyzed interesterification between soybean oil and rice bran oil. After interesterification, the major TAG species in the SL were PLP (22.5 %), PLL/OOLn (21.8 %), LPL (16.1 %), and LLS/PLO (16.1 %), and the total amount of tocopherol and tocotrienol was 20.9 mg/100 g of SL. Sophorolipid was used as an emulsifier for preparing SL‐based O/W emulsions, and the effect of pH (pH 5.8, 7 and 7.2) on stability was studied by analyzing the fat globule size. From the results, SL‐based O/W emulsions showed similar stabilities to those prepared with Tween 20 at the neutral environment. In the oxidation study, any antioxidant addition of propyl gallate (PG), ascorbic acid 6‐palmitate (AP) or quercetin hydrate (Que) distinctively prevented peroxide formation on the SL‐based O/W emulsion throughout the 23 days of storage while AP was less effective to lower TBARS values than PG and Que.