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Hu, M., McClements, D.J. and Decker, E.A. (2003) Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate. Journal of Agricultural and Food Chemistry, 51, 1696-1700.
https://doi.org/10.1021/jf020952j

has been cited by the following article:

  • TITLE: Effect of Emulsifier Concentration on the Oxidation of an O/W Emulsion Prepared from Canola Oil

    AUTHORS: Yukihiro Yamamoto, Rino Misawa

    KEYWORDS: O/W Emulsion, Oxidation, Tween 20

    JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.6, June 27, 2018

    ABSTRACT: Oils and fats exist in many foods as emulsions, and preventing the oxidation of emulsion is vital importance for the food industry. In this study, the effect of different concentrations of Tween 20 (0.5, 2.5, 5.0, 10 w% vs. oil) on the oxidation of canola oil O/W emulsion was investigated. Oxidation was conducted at 34°C in the dark and accelerated using 2,2-azobis (2,4-dimethylvaleronitrile) (AMVN) and 2,2’-azobis (2-methylpropionamidine) dihydrochloride (AAPH) as radical generators. Peroxide value (PV, mEq/kg) was monitored as generation of the primary oxidation compound. PV was suppressed by Tween 20 in a dose-dependent manner in both emulsion system using AMVN and AAPH, and the tendency of suppression was clearer in the system using AMVN than in that using AAPH. Contrarily, there were no significant differences in PV when emulsions were prepared with tocopherol-stripped oil. The particle size of emulsion droplets were also consistent among emulsions prepared. However, tocopherol contents at lipid phase of the emulsions prior to oxidation decreased with concentration of Tween 20. These results suggest that excess Tween 20 could cause tocopherol to migrate from the lipid phase of the emulsions to lipid-oil interface, suppressing the oxidation of emulsions.