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Article
Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with Beta-Lactoglobulin and Pectin
Journal of Agricultural and Food Chemistry (2008)
  • Marly S. Katsuda
  • D. Julian McClements, University of Massachusetts - Amherst
  • Lucia H. S. Miglioranza
  • Eric A Decker, University of Massachusetts - Amherst
Abstract

The oxidation of fatty acids can be inhibited by engineering the surface of oil-in-water emulsion droplets to decrease interactions between aqueous phase prooxidants and lipids. The objective of this research was to evaluate whether emulsions stabilized by a multilayer emulsifier systems consisting of β-lactoglobulin and citrus or sugar beet pectin could produce fish oil-in-water emulsions that had good physical and oxidative stability. Sugar beet pectin was compared to citrus pectin because the sugar beet pectin contains the known antioxidant, ferulic acid. A primary Menhaden oil-in-water emulsion was prepared with β-lactoglobulin upon which the pectins were electrostatically deposited at pH 3.5. Emulsions prepared with 1% oil, 0.05% β-lactoglobulin, and 0.06% pectins were physically stable for up to 16 days. As determined by monitoring lipid hydroperoxide and headspace propanal formation, emulsions prepared with the multilayer system of β-lactoglobulin and citrus pectin were more stable than emulsions stabilized with β-lactoglobulin alone. Emulsions prepared with the multilayer system of β-lactoglobulin and sugar beet pectin were less stable than emulsions stabilized with β-lactoglobulin alone despite the presence of ferulic acid in the sugar beet pectin. The lower oxidative stability of the emulsions with the sugar beet pectin could be due to its higher iron and copper concentrations which would produce oxidative stress that would overcome the antioxidant capacity of ferulic acid. These data suggest that the oxidative stability of oil-in-water emulsions containing omega-3 fatty acids could be improved by the use of multilayer emulsion systems containing pectins with low metal concentrations.

Keywords
  • omega-3 fatty acids,
  • lipid oxidation,
  • citrus pectin,
  • sugar beet pectin,
  • antioxidants,
  • ferulic acid,
  • emulsions,
  • β-lactoglobulin
Disciplines
Publication Date
2008
Publisher Statement
DOI: 10.1021/jf800574s
Citation Information
Marly S. Katsuda, D. Julian McClements, Lucia H. S. Miglioranza and Eric A Decker. "Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with Beta-Lactoglobulin and Pectin" Journal of Agricultural and Food Chemistry Vol. 56 Iss. 14 (2008)
Available at: http://works.bepress.com/djulian_mcclements/63/