Lee Hee Young, Song Ha Youn, Choi Seung Jun
1Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea.
2Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Republic of Korea.
Food Sci Biotechnol. 2018 Sep 14;28(1):53-57. doi: 10.1007/s10068-018-0465-3. eCollection 2019 Feb.
The vulnerability of oils in emulsions to oxidation depends on the structural and physicochemical properties of oil droplet interface. To evaluate the implications of the interfacial characteristics of emulsion droplets on lipid oxidation, particularly lipid hydroperoxide decomposition, emulsions were prepared using emulsifiers with various lengths of polar groups because the length of hydrophilic heads of emulsifiers could be an important factor in determining the thickness of the droplet surface. The decomposition rate constants of cumene hydroperoxide in emulsions showed that the cumene hydroperoxide in emulsions having a thick emulsion droplet interface was decomposed faster than in emulsions having a loosen one. Our findings also showed that the denseness of the droplet interface affected cumene hydroperoxide decomposition in emulsions. Conclusively, this study suggested that the interfacial thickness and denseness of the emulsion droplets influence oxidative stability of emulsions.
乳液中油的氧化敏感性取决于油滴界面的结构和物理化学性质。为了评估乳液滴的界面特性对脂质氧化，特别是脂质氢过氧化物分解的影响，使用具有不同极性基团长度的乳化剂制备乳液，因为乳化剂亲水头部的长度可能是决定液滴表面厚度的一个重要因素。乳液中氢过氧化异丙苯的分解速率常数表明，具有厚乳液滴界面的乳液中的氢过氧化异丙苯比具有疏松界面的乳液中的分解得更快。我们的研究结果还表明，液滴界面的致密性影响乳液中氢过氧化异丙苯的分解。总之，本研究表明乳液滴的界面厚度和致密性影响乳液的氧化稳定性。
