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Effect of Surfactant Micelles on Lipid Oxidation in Oil-in-water Emulsion Containing Soybean Oil  

Cho, Young-Je (Department of Food & Bioresources Engineering, Sangju National University)
Chun, Sung-Sook (Department of Food Science, University of Massachusetts)
Decker, Eric A. (Department of Food Science, University of Massachusetts)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.5, 2002 , pp. 770-774 More about this Journal
Abstract
Effect of surfactant micelles on lipid oxidation was determined in soybean oil-in-water (O/W) emulsions. The concentration of ferric irons to continuous phase in the O/W emulsions was measured as a function of various Brij type and concentrations. The concentration of ferric iron in the continuous phase increased with increasing surfactant micelles concentration $(0.5{\sim}2.0%)$ and storage time $(1{\sim}7\;days)$. At pH 3.0, the concentration of continuous phase iron was higher than at pH 7.0. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides and headspace hexanal, in the O/W emulsions containing ferric iron decreased with increasing surfactant micelle concentration $(0.5{\sim}2.0%)$. These results indicate that surfactant micelles concentration could alter the physical location and prooxidant activity of iron in soybean O/W emulsions.
Keywords
soybean oil; surfactant micelles; iron; lipid oxidation;
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