Effect of processing and storage parameters on the oxidative deterioration of oil-in-water emulsions

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

dc.contributor.author	Dimakou, CP	en
dc.contributor.author	Kiokias, SN	en
dc.contributor.author	Tsaprouni, IV	en
dc.contributor.author	Oreopoulou, V	en
dc.date.accessioned	2014-03-01T01:26:12Z
dc.date.available	2014-03-01T01:26:12Z
dc.date.issued	2007	en
dc.identifier.issn	1557-1858	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/17966
dc.subject	Emulsion oxidation	en
dc.subject	Homogenization pressure	en
dc.subject	pH	en
dc.subject	Processing parameters	en
dc.subject	Temperature	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Helianthus	en
dc.title	Effect of processing and storage parameters on the oxidative deterioration of oil-in-water emulsions	en
heal.type	journalArticle	en
heal.identifier.primary	10.1007/s11483-007-9027-6	en
heal.identifier.secondary	http://dx.doi.org/10.1007/s11483-007-9027-6	en
heal.language	English	en
heal.publicationDate	2007	en
heal.abstract	The effect of storage temperature, pH, and homogenization pressure on the oxidative deterioration of Tween 20 and sodium caseinate sunflower oil-in-water emulsions was studied by monitoring conjugated dienes (CD), lipid hydroperoxides (LH), and thiobarbituric acid reactive substances (TBARs). CD increased linearly with storage time, and the rate constant was temperature dependent according to the Arrhenius equation with an activation energy equal to 37.5 kJ mol-1. The increase in LH and TBARs with temperature (5-60°C) was in good agreement with CD variation. Tween-stabilized emulsions oxidized faster as pH increased from 3 to 7, whereas a different behavior was observed in emulsions stabilized with sodium caseinate or a mixture of both emulsifiers. A change of homogenization pressure (30-900 bars), reflecting variation of emulsion average droplet size, had no effect on the oxidative stability of the emulsions. © Springer Science+Business Media, Inc. 2007.	en
heal.publisher	SPRINGER	en
heal.journalName	Food Biophysics	en
dc.identifier.doi	10.1007/s11483-007-9027-6	en
dc.identifier.isi	ISI:000245404800005	en
dc.identifier.volume	2	en
dc.identifier.issue	1	en
dc.identifier.spage	38	en
dc.identifier.epage	45	en