Chaiyasit W, Silvestre M P, McClements D J, Decker E A
Department of Food Science, University of Massachusetts, Amherst 01003, USA.
J Agric Food Chem. 2000 Aug;48(8):3077-80. doi: 10.1021/jf000323e.
Oxidation of oil-in-water emulsion droplets is influenced by the properties of the interfacial membrane surrounding the lipid core. Previous work has shown that an important factor in the oxidation of oil-in-water emulsions is surfactant properties that impact interactions between water-soluble prooxidants and lipids in the emulsion droplet. The purpose of this research was to study the impact of surfactant hydrophobic tail group size on lipid oxidation in oil-in-water emulsions stabilized by polyoxyethylene 10 lauryl ether (Brij-lauryl) or polyoxyethylene 10 stearyl ether (Brij-stearyl). The ability of iron to decompose cumene peroxide was similar in hexadecane emulsions stabilized by Brij-stearyl and Brij-lauryl. Oxidation of methyl linoleate in hexadecane emulsions containing cumene peroxide was greater in droplets stabilized by Brij-lauryl than in those stabilized by Brij-stearyl at pH 3 with no differences observed at pH 7.0. Oxidation of salmon oil was greater in emulsions stabilized by Brij-lauryl than in those stabilized by Brij-stearyl as determined by both lipid peroxides and headspace propanal. These results suggest that surfactant hydrophobic tail group size may play a minor role in lipid oxidation in oil-in-water emulsions.
水包油乳液液滴的氧化受脂质核心周围界面膜性质的影响。先前的研究表明，水包油乳液氧化的一个重要因素是表面活性剂的性质，它会影响水溶性促氧化剂与乳液液滴中脂质之间的相互作用。本研究的目的是研究表面活性剂疏水尾基大小对由聚氧乙烯10月桂基醚（Brij-月桂基）或聚氧乙烯10硬脂基醚（Brij-硬脂基）稳定的水包油乳液中脂质氧化的影响。在由Brij-硬脂基和Brij-月桂基稳定的十六烷乳液中，铁分解过氧化氢异丙苯的能力相似。在pH 3时，含过氧化氢异丙苯的十六烷乳液中，由Brij-月桂基稳定的液滴中亚油酸甲酯的氧化程度高于由Brij-硬脂基稳定的液滴，而在pH 7.0时未观察到差异。通过脂质过氧化物和顶空丙醛测定，Brij-月桂基稳定的鲑鱼油乳液中的氧化程度高于Brij-硬脂基稳定的乳液。这些结果表明，表面活性剂疏水尾基大小在水包油乳液的脂质氧化中可能起次要作用。
