title: Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions.
abstract: Free fatty acids are strong prooxidants in both bulk and emulsified oils. Addition of oleic acid to an oil-in-water emulsions increased lipid hydroperoxide and hexanal formation at free fatty acid concentrations as low as 0.1% of the lipid. The prooxidant effect of free fatty acids was dependent on fatty acid type with lipid oxidation rates being in the order of linolenic<linoleic<oleic. There were no significant differences in lipid oxidation rates when free fatty acid isomers with cis or trans double bonds were compared. The prooxidant activity of the free fatty acids was postulated to be due to their ability to attract prooxidant metals as well as co-oxidise the triacylglycerol in the oil. Overall, these results show that the oxidative stability of oil-in-water emulsions is strongly linked to both the concentration and type of free fatty acids present.
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
authors.forename: Thaddao
authors.initials: T
authors.lastname: Waraho
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
authors.forename: D Julian
authors.initials: DJ
authors.lastname: McClements
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States. Electronic address: edecker@foodsci.umass.edu.
authors.forename: Eric A
authors.initials: EA
authors.lastname: Decker
keywords: Emulsion droplet surface charge; Free fatty acids; Lipid oxidation; Oil-in-water emulsion; Prooxidant; Unsaturated fatty acids