title: The choice of homogenisation equipment affects lipid oxidation in emulsions.
abstract: Milk proteins are often used by the food industry because of their good emulsifying properties. In addition, they can also provide oxidative stability to foods. However, different milk proteins or protein components have been shown to differ in their antioxidative properties, and their localisation in emulsions has been shown to be affected by the emulsification conditions. The objective of this study was to investigate the influence of homogenisation equipment (microfluidizer vs. two-stage valve homogeniser) on lipid oxidation in 10% fish oil-in-water emulsions prepared with two different milk proteins. Emulsions were prepared at pH 7 with similar droplet sizes. Results showed that the oxidative stability of emulsions prepared with sodium caseinate was not influenced by the type of homogeniser used. In contrast, the type of homogenisation equipment significantly influenced lipid oxidation when whey protein was used as emulsifier, with the microfluidizer resulting in lower levels of oxidation.
authors.affiliation: Division of Industrial Food Research, National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
authors.forename: Anna Frisenfeldt
authors.initials: AF
authors.lastname: Horn
authors.forename: Nina Skall
authors.initials: NS
authors.lastname: Nielsen
authors.forename: Louise Søgaard
authors.initials: LS
authors.lastname: Jensen
authors.forename: Andy
authors.initials: A
authors.lastname: Horsewell
authors.forename: Charlotte
authors.initials: C
authors.lastname: Jacobsen
mesh_terms: D004655:Emulsions / Q000737:chemistry; D005395:Fish Oils / Q000737:chemistry*; D005511:Food Handling / Q000295:instrumentation* / Q000379:methods; D008894:Milk Proteins / Q000737:chemistry*; D010084:Oxidation-Reduction; D000067816:Whey Proteins
chemical_list: D004655:Emulsions; D005395:Fish Oils; D008894:Milk Proteins; D000067816:Whey Proteins