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Influence of formulation on the oxidative stability of water-in-oil emulsions

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dc.contributor.authorDRIDI, Wafa
dc.contributor.authorESSAFI, Wafa
dc.contributor.authorGARGOURI, Mohamed
dc.contributor.authorLEAL-CALDERON, Fernando
dc.contributor.authorCANSELL, Maud
dc.date.accessioned2020-09-03T07:56:20Z
dc.date.available2020-09-03T07:56:20Z
dc.date.issued2016
dc.identifier.issn0308-8146
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10877
dc.description.abstractEnThe oxidation of water-in-oil (W/O) emulsions was investigated, emphasizing the impact of compositional parameters. The emulsions had approximately the same average droplet size and did not show any physical destabilization throughout the study. In the absence of pro-oxidant ions in the aqueous phase, lipid oxidation of the W/O emulsions was moderate at 60 degrees C and was in the same range as that measured for the neat oils. Oxidation was significantly promoted by iron encapsulation in the aqueous phase, even at 25 degrees C. However, iron chelation reduced the oxidation rate. Emulsions based on triglycerides rich in polyunsaturated fatty acids were more prone to oxidation, whether the aqueous phase encapsulated iron or not. The emulsions were stabilized by high-and low-molecular weight surfactants. Increased relative fractions of high molecular weight components reduced the oxidation rate when iron was present. (C) 2016 Elsevier Ltd. All rights reserved.
dc.language.isoen
dc.title.enInfluence of formulation on the oxidative stability of water-in-oil emulsions
dc.typeArticle de revue
dc.identifier.doi10.1016/j.foodchem.2016.01.145
dc.subject.halChimie/Matériaux
bordeaux.journalFood Chemistry
bordeaux.page205-211
bordeaux.volume202
bordeaux.hal.laboratoriesInstitut de Chimie & de Biologie des Membranes & des Nano-objets (CBMN) - UMR 5248*
bordeaux.hal.laboratoriesInstitut de Chimie & de Biologie des Membranes & des Nano-objets (CBMN, UMR 5248)
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionBordeaux INP
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