Abstract
Emulsion technology has been emerged into food industries widely. Researches in emulsion and its application have been done intensively particularly to understand emulsion behavior in relation to its stability. Stability of emulsion indicates stability of food products therefore attempt to identify the causes of instability increases. This mini review underlines lipid oxidation in oil in water emulsion including emulsion definition, factors involved in determining the rate of lipid oxidation, common cause of oxidative instability and some case examples of lipid oxidation in emulsion.
Highlights
Emulsion technology has been emerged into food industries widely
Oxygen can increase the polarity of fatty acids, and this will change the emulsion properties as well as the susceptibility of fatty acid to oxidation (Hiemenz, 1997)
McClements and Decker (2000) highlight the importance of molecular environments providing details and causes of lipid oxidation in oil-in-water emulsions. They describe the factors involved in determining the rate of oxidation as follows: lipophilic and non-polar antioxidants while Trolox and ascorbic acid are in the group of hydrophilic and polar antioxidants
Summary
An emulsion is dispersion of two immiscible liquids, in which one is dispersed in the other (usually oil and water, with droplet size in a range of 0.1 to 100 μm) and thermodynamically unstable due to different densities of oil and water (McClements, 2005) This property needs positive free energy to increase the surface area between water and oil phase. Type and concentration of molecules present in the interface determine its characteristic and most importantly have a great impact on the rate of lipid oxidation in the emulsion (Dickinson and McClements, 1995). Another factor that must be taken into account is the lipid molecules orientation at the interfacial layer, whether parallel or perpendicular to the interface. Oxygen can increase the polarity of fatty acids, and this will change the emulsion properties as well as the susceptibility of fatty acid to oxidation (Hiemenz, 1997)
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