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How the Multiple Antioxidant Properties of Ascorbic Acid Affect Lipid Oxidation in Oil-in-Water Emulsions

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dc.contributor.author Uluata, Sibel
dc.contributor.author McClements, D. Julian
dc.contributor.author Decker, Eric A.
dc.date.accessioned 2020-06-09T11:40:51Z
dc.date.available 2020-06-09T11:40:51Z
dc.date.issued 2015-02
dc.identifier.citation Uluata, S., McClements, D.J., Decker, E.A. How the Multiple Antioxidant Properties of Ascorbic Acid Affect Lipid Oxidation in Oil-in-Water Emulsions. (2015). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. tr_TR
dc.identifier.issn 0021-8561
dc.identifier.issn 1520-5118
dc.identifier.other DOI: 10.1021/jf5053942
dc.identifier.uri http://localhost:8080/xmlui/handle/123456789/15676
dc.description JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Volume: 63 Issue: 6 Pages: 1819-1824 tr_TR
dc.description.abstract Lipid oxidation is a serious problem for oil-containing food products because it negatively affects shelf life and nutritional composition. An antioxidant strategy commonly employed to prevent or delay oxidation in foods is to remove oxygen from the closed food-packaging system. An alternative technique is use of an edible oxygen scavenger to remove oxygen within the food. Ascorbic acid (AA) is a particularly promising antioxidant because of its natural label and multiple antioxidative functions. In this study, AA was tested as an oxygen scavenger in buffer and an oil-in-water (O/W) emulsion. The effects of transition metals on the ability of AA to scavenge oxygen were determined. Headspace oxygen decrease less than 1% in the medium-chain triacylglycerol (MCT) O/W emulsion system (pH 3 and 7). AA was able to almost completely remove dissolved oxygen (DO) in a buffered solution. Transition metals (Fe2+ and Cu+) significantly accelerated the degradation of AA; however, iron and copper only increased DO depletion rates, by 10.6-16.4% from day 1 to 7, compared to the control. AA (2.5-20 mM) decreased DO in a 1% O/W emulsion system 32.0-64.0% and delayed the formation of headspace hexanal in the emulsion from 7 to over 20 days. This research shows that, when AA is used in an O/W emulsion system, oxidation of the emulsion system can be delay by multiple mechanisms. tr_TR
dc.description.sponsorship Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) -- 2219-A tr_TR
dc.language.iso en tr_TR
dc.publisher AMER CHEMICAL SOC tr_TR
dc.subject oxygen scavenger tr_TR
dc.subject metal catalyzed oxidation tr_TR
dc.subject ascorbic acid tr_TR
dc.subject antioxidant tr_TR
dc.title How the Multiple Antioxidant Properties of Ascorbic Acid Affect Lipid Oxidation in Oil-in-Water Emulsions tr_TR
dc.type Article tr_TR


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