Influence of formulation on the oxidative stability of water-in-oil emulsions
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- 作者：Wafa Dridia ; b ; c ; d ; e ; Wafa Essafia ; Mohamed Gargourie ; Fernando Leal-Calderonb ; c ; d ; Maud Cansellb ; c ; d ; mcansell@enscbp.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Lipid oxidation ; Water-in-oil emulsions ; Emulsion formulation ; Conjugated dienes
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 July 2016
- 年：2016
- 卷：202
- 期：Complete
- 页码：205-211
- 全文大小：813 K
文摘
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The impact of water-in-oil emulsion formulation on lipid oxidation was studied.
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The interfacial composition influenced lipid oxidation.
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The encapsulation of iron within the droplets accelerated the oxidation process.
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Chelated iron catalyzed oxidation to a lesser extent than free iron ions.
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Irrespectively of the dispersed phase composition, emulsions based on polyunsaturated oils were prone to oxidation.