Format

Send to

Choose Destination
Crit Rev Food Sci Nutr. 2017 Feb 11;57(3):549-558.

Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions.

Author information

1
a Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece.
2
b Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading , Reading , UK.

Abstract

Because many common foods are emulsions (mayonnaise, coffee creamers, salad dressing, etc.), a better understanding of lipid oxidation mechanisms in these systems is crucial for the formulation, production, and storage of the relevant consumer products. A research body has focused on the microstructural and oxidative stability of protein-stabilized oil-in-water emulsions that are structurally similar to innovative products that have been recently developed by the food industry (e.g., non-dairy creams, vegetable fat spreads, etc.) This review presents recent findings about the factors that determine the development of lipid oxidation in emulsions where proteins constitute the stabilizing interface. Emphasis is given to "endogenous" factors, such as those of compositional (e.g., protein/lipid phases, pH, presence of transition metals) or processing (e.g., temperature, droplet size) nature. Improved knowledge of the conditions that favor the oxidative protection of protein in emulsions can lead to their optimized use as food ingredients and thereby improve the organoleptic and nutritional value of the related products.

KEYWORDS:

Protein; emulsion; interface; metal chelator; oxidation

PMID:
25849994
DOI:
10.1080/10408398.2014.893503
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Taylor & Francis
Loading ...
Support Center