Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University.
Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science.
J Oleo Sci. 2021;70(9):1225-1230. doi: 10.5650/jos.ess21145.
The effect of oil-droplet diameter on lipid oxidation in O/W emulsions is unclear, and conflicting results have been reported. These conflictions may be due to different experimental conditions being used, such as the type of oil, the type of emulsifier, temperature, and the range of oil-droplet diameters tested. The method used to evaluate the oxidation could also have varied among studies. In O/W emulsions, oxygen dissolved in the aqueous phase is transferred to the oil phase through the oil-water interface and is consumed in the oil phase by oxidation. Therefore, the effect of the oil-droplet diameter on the lipid oxidation rate was evaluated by simultaneously solving the mass balance equations of oxygen and oil in the oil phase. The simulation showed that the oil-droplet diameter does not affect the lipid oxidation rate in O/W emulsions with oil-droplet diameters on the order of micrometers or less because the oxidation reaction itself is rate-limiting.
油滴直径对 O/W 乳液中脂质氧化的影响尚不清楚，且已有相互矛盾的结果报道。这些矛盾可能是由于使用了不同的实验条件，如油的种类、乳化剂的种类、温度以及所测试的油滴直径范围。用于评估氧化的方法在不同研究中也可能有所不同。在 O/W 乳液中，溶解在水相中的氧气通过油水界面转移到油相，并在油相中通过氧化被消耗。因此，通过同时求解油相中的氧和油的质量平衡方程来评估油滴直径对脂质氧化速率的影响。模拟表明，当油滴直径在微米量级或更小的范围内时，油滴直径不会影响 O/W 乳液中的脂质氧化速率，因为氧化反应本身是限速的。
