Effects of solubility characteristics of sensitiser and pH on the photooxidation of oil in tuna oil-added acidic O/W emulsions

Effects of Fatty Acid Composition and β‐Carotene on the Chlorophyll Photosensitized Oxidation of W/O Emulsion Affected by Phosphatidylcholine

“…Salad dressing often contains pigments from vegetables or fruits to give diverse colors, and chlorophylls and carotenoids are the most commonly found pigments. Mayonnaise and salad dressing are frequently sold in a clear bottle under light for consumers’ attraction, and the oil in these products undergoes the photo‐oxidation (An and others 2011). In addition to light‐induced oxidation, the oil can be oxidized by singlet oxygen at a much faster rate if the salad dressing contains chlorophylls from vegetables (An and others 2011).…”

“…Mayonnaise and salad dressing are frequently sold in a clear bottle under light for consumers’ attraction, and the oil in these products undergoes the photo‐oxidation (An and others 2011). In addition to light‐induced oxidation, the oil can be oxidized by singlet oxygen at a much faster rate if the salad dressing contains chlorophylls from vegetables (An and others 2011). Chlorophylls produce singlet oxygen from atmospheric triplet oxygen under light, and singlet oxygen directly reacts with the double bonds of oil without requiring free radicals to react with (Choe and Min 2005).…”

Bleaching melanin in formalin-fixed and paraffin-embedded melanoma specimens using visible light: a pilot study

“…In particular it would behave as a pro-oxidant in acidic environments and as an anti-oxidant in neutral environments. 29,30 Since TRIS buffer was the dipping medium in the present experiment, it cannot be ruled out that sodium azide has slowed down the photobleaching process quenching the reactive oxygen species produced during melanin photo-degradation process. On the contrary, a possible pro-oxidant effect of sodium azide can be excluded since the dipping solution was not an acidic medium.…”

Processing and storage effects on the oxidative stability of hemp (Cannabis sativa L.) oil‐in‐water emulsions

“…The reaction rate of lipid with singlet oxygen is much higher compared to that with triplet oxygen (Choe & Min, ). Furthermore, the susceptibility of unsaturated fat to lipid oxidation increases with the number of double bonds, which means that PUFAs are major targets for photosensitised oxidation (An et al ., ). The photosensitisation of chlorophyll with subsequent acceleration of the rate of lipid oxidation has been documented in oil‐in‐water emulsions and other PUFAs‐containing food systems that were stored under visible light irradiation (Djordjevic et al ., ; Let et al ., ; Mestdagh et al ., ).…”