Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch.

Mojtaba Delfanian,Ann-Dorit Moltke Sørensen,Charlotte Jacobsen,Hassan Ahmadi Gavlighi,Betül Yesiltas,Mohammad Ali Sahari,Mohsen Barzegar

doi:10.1016/j.foodchem.2023.135923

Mojtaba Delfanian, Ann-Dorit Moltke Sørensen + Show 5 more

Open Access

https://doi.org/10.1016/j.foodchem.2023.135923

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Abstract

Effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) alone and with n-alkyl gallates (C0-C18) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were evaluated. SC emulsion contained the smallest droplets and highest viscosity due to the fast adsorption at droplet surfaces. Both emulsions had non-Newtonian and shear-thinning behavior. A lower accumulation of lipid hydroperoxides and volatile compounds was found in SC emulsion due to its better Fe2+ chelating activity. The incorporated short-chain gallates (G1>G0∼G3) in SC emulsion had a strong synergistic effect against lipid oxidation compared to that of SC-OS emulsion. The better antioxidant efficiency of G1 can be related to its higher partition at the oil-water interface, while G0 and G3 had a higher partition into the aqueous phase. In contrast, G8, G12, and G16 added emulsions indicated higher lipid oxidation due to their internalization inside the oil droplets.

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