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http://dx.doi.org/10.5352/JLS.2010.20.11.1611

Effect of Surfactant Micelles on Oxidation in W/O/W Multiple Emulsion  

Cha, Woen-Seup (Department of Food Engineering, Kyungpook National University)
Cho, Young-Je (School of Applied Biosciences, Kyungpook National University)
Publication Information
Journal of Life Science / v.20, no.11, 2010 , pp. 1611-1616 More about this Journal
Abstract
The purpose of this research was to determine the effect of surfactant micelles on lipid oxidation in W/O/W multiple emulsions. The content of ferric irons and hydroperoxide in the continuous phase in W/O/W multiple emulsions was measured as a function of Brij micelle. The concentration of ferric iron and hydroperoxide in the continuous phase increased with increased storage time (1~6 days). Lipid oxidation rates, as determined by the formation of lipid hydroperoxides, TBARs and headspace hexanal, in the W/O/W multiple emulsions containing ferric iron decreased when 3% surfactant micelles were exceeded. These results indicate that excess surfactant micelles could alter the physical location and prooxidant activity of iron in W/O/W multiple emulsions.
Keywords
W/O/W multiple emulsion; surfactant micelles; iron; lipid oxidation;
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Times Cited By KSCI : 1  (Citation Analysis)
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