Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency

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dc.authoridMcClements, David J/0000-0002-9016-1291
dc.authoriduluata, sibel/0000-0002-7451-9791
dc.authorwosidMcClements, David J/JBR-7908-2023
dc.authorwosidMcClements, David J/F-8283-2011
dc.authorwosiduluata, sibel/ABG-8417-2020
dc.contributor.authorUluata, Sibel
dc.contributor.authorMcClements, D. Julian
dc.contributor.authorDecker, Eric A.
dc.date.accessioned2024-08-04T20:42:31Z
dc.date.available2024-08-04T20:42:31Z
dc.date.issued2016
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe influence of particle size and optical properties on the stability of fish oil-in-water emulsions to riboflavin-induced oxidation by blending different combinations of small (d = 44 nm) and large (d = 216 nm) lipid droplets was examined. Emulsion turbidity increased with increasing mean droplet diameter due to greater light scattering by larger particles. The influence of droplet size on the stability of the emulsions to riboflavin-induced lipid oxidation during storage at 20 or 37 degrees C was measured. At 37 degrees C, the rate of lipid hydroperoxide formation increased with decreasing droplet diameter, but there were no significant differences in propanal concentrations. At 20 degrees C, both peroxide and propanal values indicated that the rate of oxidation increased with decreasing droplet size. These data show that riboflavin was more effective at promoting oxidation in nanoemulsions containing small droplets because light was able to penetrate more easily and generate reactive oxygen species. (C) 2016 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipTurkish Government; TUBITAK Program [2219-A]en_US
dc.description.sponsorshipThe authors thank the Turkish Government for providing financial support for Sibel Uluata. The authors also want to acknowledge TUBITAK 2219-A Program for providing funding for Sibel Uluata.en_US
dc.identifier.doi10.1016/j.foodchem.2016.06.103
dc.identifier.endpage461en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid27451204en_US
dc.identifier.scopus2-s2.0-84978069400en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage457en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2016.06.103
dc.identifier.urihttps://hdl.handle.net/11616/97404
dc.identifier.volume213en_US
dc.identifier.wosWOS:000380289900057en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEmulsionsen_US
dc.subjectOmega-3 oilen_US
dc.subjectTransparenceen_US
dc.subjectTurbidityen_US
dc.subjectPhotosensitized oxidationen_US
dc.subjectRiboflavinen_US
dc.titleRiboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparencyen_US
dc.typeArticleen_US

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