Dept. of Food Science, Univ. of Massachusetts, Amherst, MA 01003, USA.
J Food Sci. 2010 Aug 1;75(6):C536-40. doi: 10.1111/j.1750-3841.2010.01693.x.
The chemical stability of citral, a flavor component widely used in beverage, food, and fragrance products, in oil-in-water emulsions stabilized by surfactants with different charge characteristics was investigated. Emulsions were prepared using cationic (lauryl alginate, LAE), non-ionic (polyoxyethylene (23) lauryl ether, Brij 35), and anionic (sodium dodecyl sulfate, SDS) surfactants at pH 3.5. The citral concentration decreased over time in all the emulsions, but the rate of decrease depended on surfactant type. After 7 d storage, the citral concentrations remaining in the emulsions were around 60% for LAE- or Brij 35-stabilized emulsions and 10% for SDS-stabilized emulsions. An increase in the local proton (H(+)) concentration around negatively charged droplet surfaces may account for the more rapid citral degradation observed in SDS-stabilized emulsions. A strong metal ion chelator (EDTA), which has previously been shown to be effective at increasing the oxidative stability of labile components, had no effect on citral stability in LAE- or Brij 35-stabilized emulsions, but it slightly decreased the initial rate of citral degradation in SDS-stabilized emulsions. These results suggest the surfactant type used to prepare emulsions should be controlled to improve the chemical stability of citral in emulsion systems.
研究了在具有不同荷电特性的表面活性剂稳定的油包水乳液中，柠檬醛（一种广泛用于饮料、食品和香料产品的风味成分）的化学稳定性。使用阳离子（藻酸钠，LAE）、非离子（聚氧乙烯（23）月桂醚，Brij 35）和阴离子（十二烷基硫酸钠，SDS）表面活性剂在 pH 3.5 下制备乳液。在所有乳液中，柠檬醛的浓度随时间降低，但降低速率取决于表面活性剂的类型。在 7 d 储存后，LAE 或 Brij 35 稳定的乳液中柠檬醛的残留浓度约为 60%，而 SDS 稳定的乳液中残留浓度约为 10%。带负电荷的液滴表面周围局部质子（H（+））浓度的增加可能是 SDS 稳定的乳液中柠檬醛降解更快的原因。一种强金属离子螯合剂（EDTA），以前已被证明能有效提高不稳定成分的氧化稳定性，对 LAE 或 Brij 35 稳定的乳液中柠檬醛的稳定性没有影响，但它略微降低了 SDS 稳定的乳液中柠檬醛初始降解速率。这些结果表明，应控制用于制备乳液的表面活性剂类型，以提高乳液体系中柠檬醛的化学稳定性。
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