title: Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil-in-water emulsions.
abstract: The oxidative stability of various oils (sunflower, camelina and fish) and 20% oil-in-water (O/W) emulsions, were examined. The mean particle size decreased from 1179 to 325 nm as sodium caseinate (emulsifier) concentration was increased from 0.25% to 3% in O/W emulsions (P<0.05). Increasing the microfluidisation pressure from 21 to 138 MPa, resulted in a particle size decrease from 289 to 194 nm (P<0.05). Emulsified oils had lower detectable lipid hydroperoxide and p-Anisidine values than their corresponding bulk oils (P<0.05). The lipid hydroperoxide and p-Anisidine values of emulsions generally decreased as sodium caseinate concentration increased, and similarly decreased as microfluidisation pressure increased (P<0.05). Increasing storage temperature of the emulsions from 5 to 60°C, resulted in lower detectable lipid oxidation products during storage (P<0.05).
authors: Food Chemistry & Technology Dept., Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. sandra.O'dwyer@teagasc.ie
authors: Sandra P
authors: SP
authors: O' Dwyer
authors: David
authors: D
authors: O' Beirne
authors: Deirdre Ní
authors: DN
authors: Eidhin
authors: Brendan T
authors: BT
authors: O' Kennedy
mesh_terms: D002364:Caseins / Q000032:analysis*; D004655:Emulsions / Q000737:chemistry; D061353:Food Storage; D009821:Oils / Q000737:chemistry*; D010084:Oxidation-Reduction; D014867:Water / Q000737:chemistry*
chemical_list: D002364:Caseins; D004655:Emulsions; D009821:Oils; D014867:Water