Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions

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dc.authoriduluata, sibel/0000-0002-7451-9791
dc.authoridCui, Leqi/0000-0003-1923-2824
dc.authoridMcClements, David J/0000-0002-9016-1291
dc.authoridWu, Qian/0000-0002-1138-2329
dc.authorwosidMcClements, David J/JBR-7908-2023
dc.authorwosiduluata, sibel/ABG-8417-2020
dc.authorwosidCui, Leqi/P-4122-2017
dc.authorwosidMcClements, David J/F-8283-2011
dc.authorwosidLi, Dongsheng/HHC-4903-2022
dc.contributor.authorWu, Qian
dc.contributor.authorUluata, Sibel
dc.contributor.authorCui, Leqi
dc.contributor.authorWang, Chao
dc.contributor.authorLi, Dongsheng
dc.contributor.authorMcclements, Julian
dc.contributor.authorDecker, Eric A.
dc.date.accessioned2024-08-04T20:42:35Z
dc.date.available2024-08-04T20:42:35Z
dc.date.issued2016
dc.departmentİnönü Üniversitesien_US
dc.description.abstractKrill 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.en_US
dc.description.sponsorshipExcellent Doctoral Dissertation Funding Scheme of HZAU [2013YB07]en_US
dc.description.sponsorshipThe authors are grateful for help from Enzymotec Ltd who supplied the krill oil and thankful for help from the Excellent Doctoral Dissertation Funding Scheme of HZAU (No. 2013YB07).en_US
dc.identifier.doi10.1039/c6fo00045b
dc.identifier.endpage3598en_US
dc.identifier.issn2042-6496
dc.identifier.issn2042-650X
dc.identifier.issue8en_US
dc.identifier.pmid27443794en_US
dc.identifier.scopus2-s2.0-84982237303en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3590en_US
dc.identifier.urihttps://doi.org/10.1039/c6fo00045b
dc.identifier.urihttps://hdl.handle.net/11616/97463
dc.identifier.volume7en_US
dc.identifier.wosWOS:000381414800027en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherRoyal Soc Chemistryen_US
dc.relation.ispartofFood & Functionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLipid Oxidationen_US
dc.subjectAntioxidant Propertiesen_US
dc.subjectPhospholipidsen_US
dc.subjectTocopherolen_US
dc.subjectImpacten_US
dc.subjectTriacylglycerolsen_US
dc.subjectCarotenoidsen_US
dc.subjectAciden_US
dc.titlePhysical and oxidation stability of self-emulsifying krill oil-in-water emulsionsen_US
dc.typeArticleen_US

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