Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions
Küçük Resim Yok
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Royal Soc Chemistry
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Lipid Oxidation, Antioxidant Properties, Phospholipids, Tocopherol, Impact, Triacylglycerols, Carotenoids, Acid
Kaynak
Food & Function
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
7
Sayı
8
