title: Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions.
abstract: Lipid oxidation in oil-in-water (O/W) emulsions is an important factor determining the shelf life of food products. Salts are often present in many types of emulsion based food products. However, there is limited information on influence of salts on lipid oxidation in O/W emulsions. Thus, the purpose of this study was to examine the effects of sodium and potassium chloride on lipid oxidation in O/W emulsions. Tween 20 stabilized corn O/W emulsions at pH 7.0 were prepared with different concentrations of sodium chloride with or without the metal chelators. NaCl did not cause any changes in emulsion droplet size. NaCl dose-dependently promoted lipid oxidation as measured by the lipid oxidation product, hexanal. Both deferoxamine (DFO) and ethylenediaminetetraacetic acid (EDTA) reduced lipid oxidation in emulsions with NaCl, with EDTA being more effective. Potassium chloride showed similar impact on lipid oxidation as sodium chloride. These results suggest that salts are able to promote lipid oxidation in emulsions and this effect can be controlled by metal chelators.
authors.affiliation: Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, MA 01003, USA.
authors.forename: Leqi
authors.initials: L
authors.lastname: Cui
authors.affiliation: Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, MA 01003, USA.
authors.forename: Hyung Taek
authors.initials: HT
authors.lastname: Cho
authors.affiliation: Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia.
authors.forename: D Julian
authors.initials: DJ
authors.lastname: McClements
authors.affiliation: Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia.
authors.forename: Eric A
authors.initials: EA
authors.lastname: Decker
authors.affiliation: Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, MA 01003, USA. Electronic address: ypark@foodsci.umass.edu.
authors.forename: Yeonhwa
authors.initials: Y
authors.lastname: Park
mesh_terms: D004492:Edetic Acid / Q000494:pharmacology; D004655:Emulsions; D008055:Lipids / Q000737:chemistry*; D010084:Oxidation-Reduction; D011136:Polysorbates / Q000737:chemistry*; D011189:Potassium Chloride / Q000494:pharmacology*; D012965:Sodium Chloride / Q000494:pharmacology*
chemical_list: D004655:Emulsions; D008055:Lipids; D011136:Polysorbates; D012965:Sodium Chloride; D011189:Potassium Chloride; D004492:Edetic Acid
keywords: Chelator; Emulsion; Iron; Lipid oxidation; Salts