Wu, QianUluata, SibelCui, LeqiWang, ChaoLi, DongshengMcclements, JulianDecker, Eric A.2024-08-042024-08-0420162042-64962042-650Xhttps://doi.org/10.1039/c6fo00045bhttps://hdl.handle.net/11616/97463Krill 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.eninfo:eu-repo/semantics/closedAccessLipid OxidationAntioxidant PropertiesPhospholipidsTocopherolImpactTriacylglycerolsCarotenoidsAcidArticle78359035982744379410.1039/c6fo00045b2-s2.0-84982237303Q1WOS:000381414800027Q1