Design of interfacial films to control lipid oxidation in oil-in-water emulsions

Berton‐Carabin, Claire C.; Génot, Claude; Gaillard, Cédric; Guibert, Dominique; Ropers, Marie‐Hélène

doi:10.1016/j.foodhyd.2013.02.021

Cited by 65 publications

(25 citation statements)

References 28 publications

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“…The response for β-lactoglobulin fits the theoretical curve of K = 12 and β-casein to K = 25. Using a diffusion coefficient of oxygen in water of D w = 2.0 × 10 −5 cm 2 /s and a film thickness of 3.1 nm for β-lactoglobulin or 5.4 nm for β-casein, 5 we obtain the product PD from eq 8 as 0.6 × 10 −7 cm 2 / s for β-lactoglobulin and 2.2 × 10 −7 cm 2 /s for β-casein, showing that β-lactoglobulin provides a better barrier to oxygen transfer. A possible explanation is the more compact structure of the β-lactoglobulin film originating from stronger intermolecular interactions as previously demonstrated by surface rheological measurements.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Study of Oxygen Transfer across Milk Proteins at an Air–Water Interface with Scanning Electrochemical Microscopy

Toikkanen

Lähteenmäki

Moisio

et al. 2014

J. Agric. Food Chem.

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Scanning electrochemical microscopy (SECM) combined with a Langmuir trough was used for studying oxygen transfer across protein films at an air-water interface. The method allows the comparison of the oxygen permeability of different emulsifiers without any concerns of interference of atmospheric oxygen. Two milk proteins, β-lactoglobulin and β-casein, were compared, and the permeabilities obtained were for β-casein PD ≈ 2.2 × 10(-7) cm(2)/s and for β-lactoglobulin PD ≈ 0.6 × 10(-7) cm(2)/s, which correspond to the lowest limit of the diffusion coefficients and are 2 orders of magnitude lower than the diffusion coefficient of oxygen in water, yet several orders of magnitude higher than previously reported for milk protein films. The method allows characterization of the oxygen barrier properties of liquid interfacial films, which is of crucial importance for understanding the role of the interface in the inhibition of oxygen transport and developing modified interfaces with higher oxygen blocking efficacy.

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Section: ■ Results and Discussionmentioning

confidence: 99%

“…5 The aim of the present work was to investigate whether scanning electrochemical microscopy (SECM) combined with a Langmuir trough is a suitable method for measuring oxygen permeability of protein interfaces. Similar setups have been used previously for oxygen permeability studies across phospholipid and octadecanol monolayers.…”

Section: ■ Introductionmentioning

confidence: 99%

Study of Oxygen Transfer across Milk Proteins at an Air–Water Interface with Scanning Electrochemical Microscopy

Toikkanen

Lähteenmäki

Moisio

et al. 2014

J. Agric. Food Chem.

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“…Heat denaturation of BLG (80 °C, 30 min) prior to emulsion preparation did not modify lipid oxidation development in BLG‐stabilized emulsions (Berton‐Carabin and others ). In another study, protein‐stabilized emulsions were thermally treated (75 °C or 80 °C, 30 min) to induce the postadsorption rearrangement of protein molecules and the formation of a thicker and more cohesive layer surrounding the oil droplets.…”

Section: Interfacial Properties Affecting Lipid Oxidation In Emulsionsmentioning

confidence: 87%

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Berton‐Carabin

Ropers

Génot

2014

Comp Rev Food Sci Food Safe

480

372

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More polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food matrix to limit oxidation. This review establishes the state-of-the-art on lipid oxidation in oil-in-water (O/W) emulsions, with an emphasis on the role of the interfacial region, a critical area in the system in that respect. We first provide a summary on the essential basic knowledge regarding (i) the structure of O/W emulsions and interfaces and (ii) the general mechanisms of lipid oxidation. Then, we discuss the factors involved in the development of lipid oxidation in O/W emulsions with a special focus on the role played by the interfacial region. The multiple effects that can be attributed to emulsifiers according to their chemical structure and their location, and the interrelationships between the parameters that define the physicochemistry and structure of emulsions are highlighted. This work sheds new light on the interpretation of reported results that are sometimes ambiguous or contradictory.

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“…The higher release of hexanal from freeze-thawed emulsions suggested that the change in oil status (from emulsified oil to free oil) played a more dominant role on its release, though the underlying mechanism needs further confirmation. Many studies reported that oil oxidation can produce an appreciate amount of hexanal (Berton-Carbin, Genot, Gaillard, Guibert, & Ropers, 2013;Taherian, Britten, Sabik, & Fustier, 2011), but the possible reaction would not result in significant difference in headspace concentration of hexanal above freeze-thawed emulsions and the untreated emulsions. It was because that the samples were stored at mild conditions for just up to 3 days, and they were not exposed to open environment.…”

Section: Volatile Release Behavior Of Emulsions After Freeze-thawingmentioning

confidence: 99%

Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze–thaw treatment

2015

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Design of interfacial films to control lipid oxidation in oil-in-water emulsions

Cited by 65 publications

References 28 publications

Study of Oxygen Transfer across Milk Proteins at an Air–Water Interface with Scanning Electrochemical Microscopy

Study of Oxygen Transfer across Milk Proteins at an Air–Water Interface with Scanning Electrochemical Microscopy

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze–thaw treatment

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