{"title":"表面活性剂类型和液滴尺寸对水包油纳米乳中脂质氧化的影响","authors":"Ş. Yalçınöz, E. Erçelebi","doi":"10.15586/qas.v12i2.645","DOIUrl":null,"url":null,"abstract":"The effect of surfactant type and droplet size on the oxidative stability of extra virgin olive oil (EVOO) in bitter orange juice nano-emulsions [10% (w/w) oil phase] (O/W) was investigated. Nano-emulsions stabilised with binary combinations of Tween80, Span20, sucrose monopalmitate (SMP) and sunflower lecithin (SL) were prepared by using phase inversion composition. Thermal oxidation profile of unprocessed EVOO was determined by using the non-isothermal differential scanning calorimetry (DSC) method at five different heating rates over a temperature range of 40–400 °C. Oxidative stability was determined by using the isothermal DSC method at 110, 120, 130 and 140 °C. Temperature dependency of lipid oxidation was shown by using the Arrhenius equation. Droplet size and surfactant type significantly influenced the lipid oxidation. The best oxidative stability was observed in unprocessed EVOO, followed by Tween80/SL nano-emulsion, Tween80/SMP nano-emulsion and Tween80/Span20 nano-emulsion, respectively.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"121 1","pages":"1-11"},"PeriodicalIF":4.6000,"publicationDate":"2020-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":"{\"title\":\"Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions\",\"authors\":\"Ş. Yalçınöz, E. Erçelebi\",\"doi\":\"10.15586/qas.v12i2.645\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The effect of surfactant type and droplet size on the oxidative stability of extra virgin olive oil (EVOO) in bitter orange juice nano-emulsions [10% (w/w) oil phase] (O/W) was investigated. Nano-emulsions stabilised with binary combinations of Tween80, Span20, sucrose monopalmitate (SMP) and sunflower lecithin (SL) were prepared by using phase inversion composition. Thermal oxidation profile of unprocessed EVOO was determined by using the non-isothermal differential scanning calorimetry (DSC) method at five different heating rates over a temperature range of 40–400 °C. Oxidative stability was determined by using the isothermal DSC method at 110, 120, 130 and 140 °C. Temperature dependency of lipid oxidation was shown by using the Arrhenius equation. Droplet size and surfactant type significantly influenced the lipid oxidation. The best oxidative stability was observed in unprocessed EVOO, followed by Tween80/SL nano-emulsion, Tween80/SMP nano-emulsion and Tween80/Span20 nano-emulsion, respectively.\",\"PeriodicalId\":20868,\"journal\":{\"name\":\"Quality Assurance and Safety of Crops & Foods\",\"volume\":\"121 1\",\"pages\":\"1-11\"},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2020-04-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"5\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Quality Assurance and Safety of Crops & Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.15586/qas.v12i2.645\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/qas.v12i2.645","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions
The effect of surfactant type and droplet size on the oxidative stability of extra virgin olive oil (EVOO) in bitter orange juice nano-emulsions [10% (w/w) oil phase] (O/W) was investigated. Nano-emulsions stabilised with binary combinations of Tween80, Span20, sucrose monopalmitate (SMP) and sunflower lecithin (SL) were prepared by using phase inversion composition. Thermal oxidation profile of unprocessed EVOO was determined by using the non-isothermal differential scanning calorimetry (DSC) method at five different heating rates over a temperature range of 40–400 °C. Oxidative stability was determined by using the isothermal DSC method at 110, 120, 130 and 140 °C. Temperature dependency of lipid oxidation was shown by using the Arrhenius equation. Droplet size and surfactant type significantly influenced the lipid oxidation. The best oxidative stability was observed in unprocessed EVOO, followed by Tween80/SL nano-emulsion, Tween80/SMP nano-emulsion and Tween80/Span20 nano-emulsion, respectively.
期刊介绍：
''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered.
''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.
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