Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Technology, Inonu University, 44280 Malatya, Turkey.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia.
Food Chem. 2016 Dec 15;213:457-461. doi: 10.1016/j.foodchem.2016.06.103. Epub 2016 Jun 30.
The influence of particle size and optical properties on the stability of fish oil-in-water emulsions to riboflavin-induced oxidation by blending different combinations of small (d=44nm) and large (d=216nm) lipid droplets was examined. Emulsion turbidity increased with increasing mean droplet diameter due to greater light scattering by larger particles. The influence of droplet size on the stability of the emulsions to riboflavin-induced lipid oxidation during storage at 20 or 37°C was measured. At 37°C, the rate of lipid hydroperoxide formation increased with decreasing droplet diameter, but there were no significant differences in propanal concentrations. At 20°C, both peroxide and propanal values indicated that the rate of oxidation increased with decreasing droplet size. These data show that riboflavin was more effective at promoting oxidation in nanoemulsions containing small droplets because light was able to penetrate more easily and generate reactive oxygen species.
研究了通过混合不同比例的小（d=44nm）和大（d=216nm）脂质液滴，粒径和光学性质对鱼油-水乳液中核黄素诱导氧化稳定性的影响。由于较大颗粒的光散射更大，乳液浊度随平均粒径的增加而增加。在 20°C 或 37°C 下储存时，研究了粒径对乳液对核黄素诱导脂质氧化稳定性的影响。在 37°C 下，随着液滴直径的减小，脂质氢过氧化物的形成速率增加，但丙醛浓度没有显著差异。在 20°C 下，过氧化物和丙醛值均表明，随着液滴尺寸的减小，氧化速率增加。这些数据表明，核黄素在含有小液滴的纳米乳液中更有效地促进氧化，因为光更容易穿透并产生活性氧。
