Effect of compositional factors against the thermal oxidative deterioration of novel food emulsions

Kiokias, SN; Dimakou, CP; Tsaprouni, IV; Oreopoulou, V

dc.contributor.author	Kiokias, SN	en
dc.contributor.author	Dimakou, CP	en
dc.contributor.author	Tsaprouni, IV	en
dc.contributor.author	Oreopoulou, V	en
dc.date.accessioned	2014-03-01T01:24:02Z
dc.date.available	2014-03-01T01:24:02Z
dc.date.issued	2006	en
dc.identifier.issn	1557-1858	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/17179
dc.subject	Conjugated dienes	en
dc.subject	Food emulsions	en
dc.subject	Lipid phase	en
dc.subject	Oxidative stability	en
dc.subject	Protein emulsifier	en
dc.subject	TBARS	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Helianthus	en
dc.subject.other	Micropus	en
dc.title	Effect of compositional factors against the thermal oxidative deterioration of novel food emulsions	en
heal.type	journalArticle	en
heal.identifier.primary	10.1007/s11483-006-9015-2	en
heal.identifier.secondary	http://dx.doi.org/10.1007/s11483-006-9015-2	en
heal.language	English	en
heal.publicationDate	2006	en
heal.abstract	This work attempts to determine any relationship between certain endogenous parameters and the oxidative deterioration of protein-stabilized oil-in-water emulsions. The contribution of compositional factors (e.g., type and amount of emulsifier, fat phase, etc.) is further elucidated. Among 10% cottonseed o/w emulsions prepared by 1% emulsifier (Tween, sodium caseinate, or whey protein), lipid autoxidation (at 40 degrees C) was much faster in the Tween emulsion than in the protein ones, with whey protein presenting a clear antioxidant effect. Increase in protein concentration (0.5-2% w/w) led to a decrease in droplet size but an increase in oxidative stability, in terms of conjugated diene hydroperoxides formation at 232 nm. The type of lipid phase significantly affected the rate of thermal oxidation at 60 degrees C. In the most oxidatively vulnerable sunflower-oil-based emulsions, an increase in fat content (10-40%) resulted in a reduction of oxidative deterioration. By selecting a more concentrated emulsion (20% o/w, 2% emulsifier), in order to structurally approach real novel food products, any influence of the composition of the emulsifier (combination of Tween and sodium caseinate preparation) was subsequently tested. An increase in protein proportion in the emulsifier was found to inhibit proportionally the oxidative instability of the emulsions, as evaluated by the determination of both primary (conjugated diene and lipid hydroperoxides) and secondary [thiobarbituric acid-reactive substances (TBARS)] oxidation products.	en
heal.publisher	SPRINGER	en
heal.journalName	Food Biophysics	en
dc.identifier.doi	10.1007/s11483-006-9015-2	en
dc.identifier.isi	ISI:000241810600001	en
dc.identifier.volume	1	en
dc.identifier.issue	3	en
dc.identifier.spage	115	en
dc.identifier.epage	123	en