Yazar "Cui, Leqi" seçeneğine göre listele
Listeleniyor 1 - 1 / 1
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions(Royal Soc Chemistry, 2016) Wu, Qian; Uluata, Sibel; Cui, Leqi; Wang, Chao; Li, Dongsheng; Mcclements, Julian; Decker, Eric A.Krill oil is a unique source of omega-3 fatty acids since it is a mixture of phospholipids and triacylglycerols. Due to the presence of phospholipids, it can form oil-in-water emulsions without additional food additives. In this work, the physical stability of krill oil-in-water emulsions was determined at various pH values (3-7) and NaCl concentrations (50-1000 mM). The initial particle size ranged from 150 to 165 nm. The emulsions were the most stable at pH >= 5.0 and salt concentrations below 100 mM. Lipid oxidation was accelerated by iron and inhibited by Trolox and alpha-tocopherol. Trolox was a more effective antioxidant than alpha-tocopherol. alpha-Tocopherol had a better inhibitory effect when it was added after homogenization than when added to the lipid prior to homogenization. These results indicate that krill oil emulsions could represent a self-emulsifying, oxidatively stable source of omega-3 fatty acids that may be used in functional foods.
