title: Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions.
abstract: 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.
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst 01003, USA.
authors.forename: W
authors.initials: W
authors.lastname: Chaiyasit
authors.forename: M P
authors.initials: MP
authors.lastname: Silvestre
authors.forename: D J
authors.initials: DJ
authors.lastname: McClements
authors.forename: E A
authors.initials: EA
authors.lastname: Decker
mesh_terms: D008055:Lipids / Q000737:chemistry*; D009821:Oils; D010084:Oxidation-Reduction; D013501:Surface-Active Agents / Q000737:chemistry*; D014867:Water
chemical_list: D008055:Lipids; D009821:Oils; D013501:Surface-Active Agents; D014867:Water