National Food Institute, Technical University of Denmark, Lyngby, Denmark; Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran.
National Food Institute, Technical University of Denmark, Lyngby, Denmark.
Food Chem. 2023 Aug 15;417:135923. doi: 10.1016/j.foodchem.2023.135923. Epub 2023 Mar 13.
Effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) alone and with n-alkyl gallates (C0-C18) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were evaluated. SC emulsion contained the smallest droplets and highest viscosity due to the fast adsorption at droplet surfaces. Both emulsions had non-Newtonian and shear-thinning behavior. A lower accumulation of lipid hydroperoxides and volatile compounds was found in SC emulsion due to its better Fe chelating activity. The incorporated short-chain gallates (G1 > G0 ∼ G3) in SC emulsion had a strong synergistic effect against lipid oxidation compared to that of SC-OS emulsion. The better antioxidant efficiency of G1 can be related to its higher partition at the oil-water interface, while G0 and G3 had a higher partition into the aqueous phase. In contrast, G8, G12, and G16 added emulsions indicated higher lipid oxidation due to their internalization inside the oil droplets.
研究了单独使用以及与辛烯基琥珀酸改性淀粉（SC-OS；1:1）组合使用的酪蛋白酸钠（SC）及其与正烷基没食子酸盐（C0-C18）对高脂肪水包油乳液的物理和氧化稳定性的影响。SC 乳液由于在液滴表面的快速吸附作用，具有最小的液滴和最高的粘度。两种乳液均表现出非牛顿和剪切稀化行为。由于 SC 乳液具有更好的 Fe 螯合活性，因此发现其脂质过氧化物和挥发性化合物的积累较低。与 SC-OS 乳液相比，掺入 SC 乳液中的短链没食子酸盐（G1＞G0～G3）对脂质氧化具有更强的协同作用。G1 的更好抗氧化效率与其在油水界面上的更高分配有关，而 G0 和 G3 则具有更高的分配到水相。相比之下，添加 G8、G12 和 G16 的乳液由于其在油滴内的内化作用而显示出更高的脂质氧化。
