Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions

Effect of Cross-Linking of Interfacial Sodium Caseinate by Natural Processing on the Oxidative Stability of Oil-in-Water (O/W) Emulsions

“…However, Let et al 27 reported that milkstabilized fish oil emulsions with smaller drops (and therefore larger interfacial area) were less oxidized than emulsions with larger drops. Similarly, higher lipid oxidative stability of caseinate-stabilized emulsion with smaller droplets was also reported by Ries et al 28 In the present study, oxidative stability increased with decreasing emulsion droplet size. Figure 2 shows that the increase in PV versus time for the 20 kpsi emulsion was not significantly (p < 0.05) faster than that for the 5 kpsi emulsion.…”

Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products

“…The study by Faraji et al (Faraji et al, 2004) also showed that o/w emulsions (5% menhaden oil, 1.0% WPI) oxidized faster at pH 7 than pH 3 when the continuous phase protein was removed. Another study reported that increasing the protein concentration in o/w emulsions (10% linoleic acid, 0.5-10% WPI, pH not controlled) decreased oxidation (Ries, Ye, Haisman, & Singh, 2010). It should be noted though that these studies used different oxidation conditions (temperature, storage time, addition of metal or salt) as well as different ratios of oil and emulsifying protein.…”

Fluorescence imaging and spectroscopy for real-time, in-situ characterization of interactions of free radicals with oil-in-water emulsions

“…It is often recommended that the antioxidants should be present in the vicinity of the location of radical generation to be able to exert their maximum protective effect (Reiter, Tan, Osuna, & Gitto, 2000). Several studies indicate that depending on the electrical charge of whey protein, ferrous ions may concentrate on emulsion interface (Hu, McClements, & Decker, 2003;Ries, 2009). In our study, the pH of the emulsion was 7.0 and therefore the WPI emulsion had a net negative charge.…”