Prooxidative properties of aldehydes in oil-in-water emulsion on the aspects of physicochemical properties

  • Yoo, KeunCheol
  • Kim, ChanHyung
  • Oh, Won Young
  • Lee, JaeHwan
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초록

Effects of aldehydes on the oxidative stability and physicochemical properties including oxygen solubility, surface tension, interfacial tension, and droplet sizes were evaluated in an oil-in-water (O/W) emulsion matrix. As amphiphilic aldehydes including propanal, hexanal, and nonanal added in O/W emulsion, headspace oxygen depletion and formation of conjugated diene and lipid hydroperoxides increased significantly (p < 0.05) compared to O/W emulsion without the addition of aldehydes, which implies added aldehydes acted as pro-oxidants in O/W emulsion. Oxygen solubility was increased in nonanal added O/W emulsion whereas surface tension and interfacial tension decreased significantly in nonanal added groups (p < 0.05), which implies that added aldehydes induced the internal environmental changes of the O/W emulsion. No significant differences were observed in droplet size and zeta potential, irrespective of the addition of aldehyde. Amphiphilic aldehydes could partly play prooxidative roles in O/W emulsion due to the increasing oxygen solubility and decreasing surface and interfacial tension.

키워드

Lipid oxidationAldehydePhysicochemical environmentOil-in-water emulsionOxygen solubilityLIPID OXIDATIONBULK OILSANTIOXIDANT PROPERTIESMOISTURE-CONTENT
제목
Prooxidative properties of aldehydes in oil-in-water emulsion on the aspects of physicochemical properties
저자
Yoo, KeunCheolKim, ChanHyungOh, Won YoungLee, JaeHwan
DOI
10.1007/s10068-025-01917-9
발행일
2025-06
유형
Article; Early Access
저널명
Food Science and Biotechnology
34
13
페이지
3007 ~ 3015