Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
J Agric Food Chem. 2010 Mar 24;58(6):3779-84. doi: 10.1021/jf9037166.
The antioxidant role of selected polysaccharides was studied in the continuous phase of a Menhaden oil-in-water emulsion coated by polyoxyethylene(23) lauryl ether (Brij 35) at neutral pH. The addition of low-methoxyl (LM) and high-methoxyl (HM) pectin (0.02-0.1 wt %) reduced the formation of lipid hydroperoxides and thiobarbituric acid reactive substances with an inhibition that increased with increasing polysaccharide concentration in the continuous phase. alpha-Carrageenan and sodium alginate were less effective antioxidants than pectin and were prooxidative under certain conditions. None of the polysaccharides impacted the physical properties of the emulsions as determined by droplet particle size (d(43) approximately 0.32 microm) and creaming index. LM and HM pectins had higher iron-binding capacities as compared to alpha-carrageenan and sodium alginate, which may relate to their higher antioxidant activities. These results suggest that the addition of anionic polysaccharides to the continuous phase of oil-in-water emulsions could be used to increase the oxidative stability of oil-in-water emulsions and thus prolong shelf life.
在中性 pH 值下，通过聚氧乙烯(23)月桂醚（Brij 35）对 Menhaden 油包水乳液进行包被，研究了选定多糖在连续相中发挥的抗氧化作用。添加低甲氧基（LM）和高甲氧基（HM）果胶（0.02-0.1wt%）可减少脂质氢过氧化物和硫代巴比妥酸反应物质的形成，并且随着连续相多糖浓度的增加，抑制作用增强。与果胶相比，α-卡拉胶和海藻酸钠的抗氧化效果较差，并且在某些条件下具有促氧化作用。在所研究的范围内，没有一种多糖对乳液的物理性质（液滴粒径（d(43)约为 0.32 微米）和乳状液指数）产生影响。与α-卡拉胶和海藻酸钠相比，LM 和 HM 果胶具有更高的铁结合能力，这可能与其更高的抗氧化活性有关。这些结果表明，将阴离子多糖添加到油包水乳液的连续相中可能会增加油包水乳液的氧化稳定性，从而延长保质期。
