Impact of NaCl substitution with KCl on the lipid oxidation in oil-in-water emulsions

被引：0
|
作者：
Choi, Hyuk [1 ]
Cui, Leqi [1 ]
机构：
[1] Department of Health, Nutrition and Food Sciences, Florida State University, 120 Convocation Way, Tallahassee,Florida,32306, United States
来源：
Food Chemistry | 2025年 / 466卷
基金：
美国食品与农业研究所;
关键词：
Emulsification;
D O I：
10.1016/j.foodchem.2024.142154
中图分类号：
学科分类号：
摘要：
This study investigated how substituting NaCl with KCl affects the oxidative stability of O/W emulsions by influencing the critical micelle concentration (CMC) of cetyltrimethylammonium bromide (CTAB) and the distribution of lipid hydroperoxides and antioxidants. Substituting 1 % NaCl with 1 % KCl changed the CMC of CTAB significantly but not with 171 mM KCl (the same molar concentration with 1 % NaCl). Based on weight, substituting NaCl with KCl changed the formation of lipid hydroperoxides in emulsions by decreasing emulsifier micelles in the aqueous phase. TBARS levels were reduced by substituting NaCl with KCl, indicating a reduced prooxidant effect of salt. Emulsions containing antioxidants showed different oxidation trends by KCl substitution, indicating that the type and concentration of both salts and antioxidants are essential for the overall lipid oxidation of O/W emulsions. © 2024 Elsevier Ltd
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