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Citral Stability in Oil-in-Water Emulsions with Solid or Liquid Octadecane
Journal of Agricultural and Food Chemistry (2010)
  • Longyuan Mei
  • Seung Jun Choi
  • Jean Alamed
  • Lulu Henson
  • Michael Popplewell
  • D. Julian McClements, University of Massachusetts - Amherst
  • Eric A Decker, University of Massachusetts - Amherst

Citral stability in oil-in-water emulsions at pH 3.0 with solid or liquid octadecane was determined. Citral degradation was faster in anionic sodium dodecyl sulfate (SDS)-stabilized emulsions than non-ionic polyoxyethylene (23) lauryl ether (Brij)-stabilized emulsions. Crystallization of octadecane in both Brij- and SDS-stabilized emulsion droplets resulted in faster degradation of citral. Crystallization of octadecane in emulsion droplets increased citral partitioning into the aqueous phase, with 41-53% of the total citral in the aqueous phase when octadecane was solid compared to 18-25% when octadecane was liquid. This research suggests that factors that increase partitioning of citral out of the droplets of oil-in-water emulsions increase citral degradation rates. These results suggest that the stability of citral could be increased in oil-in-water emulsions by technologies that decrease its partitioning and exposure to acidic aqueous phases.

  • Citral,
  • degradation,
  • flavor,
  • emulsions,
  • octadecane,
  • SDS,
  • Brij
Publication Date
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Citation Information
Longyuan Mei, Seung Jun Choi, Jean Alamed, Lulu Henson, et al.. "Citral Stability in Oil-in-Water Emulsions with Solid or Liquid Octadecane" Journal of Agricultural and Food Chemistry Vol. 58 Iss. 1 (2010)
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