title: Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions.
abstract: Because many common foods are emulsions (mayonnaise, coffee creamers, salad dressing, etc.), a better understanding of lipid oxidation mechanisms in these systems is crucial for the formulation, production, and storage of the relevant consumer products. A research body has focused on the microstructural and oxidative stability of protein-stabilized oil-in-water emulsions that are structurally similar to innovative products that have been recently developed by the food industry (e.g., non-dairy creams, vegetable fat spreads, etc.) This review presents recent findings about the factors that determine the development of lipid oxidation in emulsions where proteins constitute the stabilizing interface. Emphasis is given to "endogenous" factors, such as those of compositional (e.g., protein/lipid phases, pH, presence of transition metals) or processing (e.g., temperature, droplet size) nature. Improved knowledge of the conditions that favor the oxidative protection of protein in emulsions can lead to their optimized use as food ingredients and thereby improve the organoleptic and nutritional value of the related products.
authors: a Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece.
authors: Sotirios
authors: S
authors: Kiokias
authors: b Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading , Reading , UK.
authors: Michael H
authors: MH
authors: Gordon
authors: a Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece.
authors: Vassiliki
authors: V
authors: Oreopoulou
mesh_terms: D002614:Chelating Agents / Q000737:chemistry*; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D005504:Food Analysis; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism / Q000187:drug effects; D010084:Oxidation-Reduction; D018384:Oxidative Stress / Q000187:drug effects*; D011489:Protein Denaturation; D013696:Temperature
chemical_list: D002614:Chelating Agents; D004041:Dietary Fats; D004044:Dietary Proteins; D045703:Emulsifying Agents; D004655:Emulsions
keywords: Protein; emulsion; interface; metal chelator; oxidation