Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions.
Oxidation of oil-in-water emulsion droplets is influenced by the properties of the interfacial membrane surrounding the lipid core. Previous work has shown that an important factor in the oxidation of oil-in-water emulsions is surfactant properties that impact interactions between water-soluble prooxidants and lipids in the emulsion droplet. The purpose of this research was to study the impact of surfactant hydrophobic tail group size on lipid oxidation in oil-in-water emulsions stabilized by polyoxyethylene 10 lauryl ether (Brij-lauryl) or polyoxyethylene 10 stearyl ether (Brij-stearyl). The ability of iron to decompose cumene peroxide was similar in hexadecane emulsions stabilized by Brij-stearyl and Brij-lauryl. Oxidation of methyl linoleate in hexadecane emulsions containing cumene peroxide was greater in droplets stabilized by Brij-lauryl than in those stabilized by Brij-stearyl at pH 3 with no differences observed at pH 7.0. Oxidation of salmon oil was greater in emulsions stabilized by Brij-lauryl than in those stabilized by Brij-stearyl as determined by both lipid peroxides and headspace propanal. These results suggest that surfactant hydrophobic tail group size may play a minor role in lipid oxidation in oil-in-water emulsions.
Chaiyasit
W
W
Department of Food Science, University of Massachusetts, Amherst 01003, USA.
Silvestre
M P
MP
McClements
D J
DJ
Decker
E A
EA
D008055:Lipids / Q000737:chemistry*; D009821:Oils; D010084:Oxidation-Reduction; D013501:Surface-Active Agents / Q000737:chemistry*; D014867:Water
D008055:Lipids; D009821:Oils; D013501:Surface-Active Agents; D014867:Water