Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: lipid oxidation.
In this study fish oil was incorporated into commercial homogenized milk using different homogenization temperatures and pressures. The main aim was to understand the significance of homogenization temperature and pressure on the oxidative stability of the resulting milks. Increasing homogenization temperature from 50 to 72 degrees C decreased droplet size only slightly, whereas a pressure increase from 5 to 22.5 MPa decreased droplet size significantly. Surprisingly, emulsions having small droplets, and therefore large interfacial area, were less oxidized than emulsions having bigger droplets. Emulsions with similar droplet size distributions, but resulting from different homogenization conditions, had significantly different oxidative stabilities, indicating that properties of significance to oxidation other than droplet size itself were affected by the different treatments. In general, homogenization at 72 degrees C appeared to induce protective effects against oxidation as compared to homogenization at 50 degrees C. The results thus indicated that the actual composition of the oil-water interface is more important than total surface area itself.
Let
Mette B
MB
Department of Seafood Research, Danish Institute for Fisheries Research, DK-2800 Kgs. Lyngby, Denmark.
Jacobsen
Charlotte
C
Sørensen
Ann-Dorit M
AD
Meyer
Anne S
AS
D000818:Animals; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry*; D005229:Fatty Acids, Monounsaturated; D005395:Fish Oils / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005527:Food, Fortified / Q000032:analysis*; D006358:Hot Temperature; D015227:Lipid Peroxidation; D008892:Milk / Q000737:chemistry*; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry; D011312:Pressure; D000074262:Rapeseed Oil
D004655:Emulsions; D005229:Fatty Acids, Monounsaturated; D005395:Fish Oils; D010938:Plant Oils; D000074262:Rapeseed Oil