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Effects of emulsifier type on physical and oxidative stabilities of algae oil‐in‐water emulsions
Author(s) -
Chang HyeonJun,
Shin KwangSeup,
Lee JeungHee
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13981
Subject(s) - emulsion , chemistry , sodium caseinate , food science , tbars , oxidative phosphorylation , chromatography , antioxidant , biochemistry , lipid peroxidation
Summary Algae oil‐in‐water emulsions were prepared using sodium caseinate (SC, 0.5%), whey protein concentrate (WPC, 0.5%), and a mixture of TWEEN80 (T80, 0.5%), and SPAN80 (SP80, 0.6%), and their emulsification and oxidative stabilities during storage were compared. Oil droplet sizes of SC‐ and T80+SP80‐emulsions were smaller than that of WPC‐emulsion. Serum layer appeared in all emulsions from day 15, and serum layer thicknesses were higher in WPC‐emulsion than SC‐ and T80+SP80‐emulsions, but an excess layer oil was observed only at the top of T80+SP80‐emulsion until day 36. According to conjugated dienes, aldehydes, hydroperoxide and TBARS values, the oxidative stability of SC‐emulsion was better than those of WPC‐ and T80+SP80‐emulsions. This trend was also observed in fatty acid profiles of the emulsions showing the largest DHA reduction and palmitic acid increase in T80+SP80‐emulsion, followed by WPC‐ and SC‐emulsions. In present study, sodium caseinate formed stable algae oil‐in‐water emulsions with excellent antioxidative activity.