Effect of Ascorbic Acid on the Oxidative Stability of Water-In-Oil Emulsion in the Presence of Lipophilic Antioxidants

被引：6
|
作者：
Rege, Sameera [1 ]
Momin, Shamim [1 ]
Bhowmick, Dipti [1 ]
机构：
[1] Inst Chem Technol, Dept Oils Oleochem & Surfactants Technol, Nathalal Parekh Marg, Bombay 400019, Maharashtra, India
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2015年 / 18卷 / 02期
关键词：
Ascorbic acid; Antioxidant; Autoxidation; Emulsion; Sunflower oil; LIPID OXIDATION; ABILITY;
D O I：
10.1080/10942912.2012.675609
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Emulsions undergo an oxidation process because of the presence of water. The undesired phenomenon of autoxidation needs to be prevented as the lipidic fraction in the emulsion undergoes degradation. The surface active compounds so formed in the process disturb the stability of the emulsion. Accordingly, the characteristics of the emulsions are altered. This autoxidation process can be prevented by means of antioxidant. In the present study, a well known hydrophilic antioxidant, ascorbic acid, was examined at various concentrations to stabilize water-in-oil emulsion. The outcome showed that the concentration of a compound played an important role in determining its antioxidant or pro-oxidant effect.
引用
收藏
页码：259 / 265
页数：7
相关论文
共 50 条
  • [31] Electrocoalescence of Drops in a Water-in-Oil Emulsion
    Holto, Jorunn
    Berg, Gunnar
    Lundgaard, Lars E.
    CEIDP: 2009 ANNUAL REPORT CONFERENCE ON ELECTRICAL INSULATION AND DIELECTRIC PHENOMENA, 2009, : 208 - 211
  • [32] REPOSITORY INJECTION OF PENICILLIN IN WATER-IN-OIL EMULSION - EFFECT ON GONORRHEA
    COHN, A
    KORNBLITH, BA
    GRUNSTEIN, I
    THOMSON, KJ
    FREUND, J
    BULLETIN OF THE NEW YORK ACADEMY OF MEDICINE, 1945, 21 (08) : 442 - 443
  • [33] EFFECT OF TEMPERATURE ON DIELECTRIC BEHAVIOR OF FLOCCULATED WATER-IN-OIL EMULSION
    DEREVYANKO, AI
    SAPON, IP
    KURILENKO, OD
    DOPOVIDI AKADEMII NAUK UKRAINSKOI RSR SERIYA B-GEOLOGICHNI KHIMICHNI TA BIOLOGICHNI NAUKI, 1980, (09): : 40 - 42
  • [34] Effect of κ-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads
    Alexa, Raluca I.
    Mounsey, John S.
    O'Kennedy, Brendan T.
    Jacquier, Jean C.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2010, 43 (06) : 843 - 848
  • [35] Interfacial adsorption of soybean phosphatidylethanolamine in different oil phase and the stability of water-in-oil emulsion
    Wang, Mengzhu
    Zhou, Yulin
    Fan, Liuping
    Li, Jinwei
    FOOD CHEMISTRY, 2024, 439
  • [36] Effect of the Simultaneous Interaction among Ascorbic Acid, Iron and pH on the Oxidative Stability of Oil-in-Water Emulsions
    Branco, Gabriel F.
    Rodrigues, Maria I.
    Gioielli, Luiz A.
    Castro, Inar A.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 59 (22) : 12183 - 12192
  • [37] DROPLET BREAK-UP IN A STIRRED WATER-IN-OIL EMULSION IN THE PRESENCE OF EMULSIFIERS
    GROENEWEG, F
    VANDIEREN, F
    AGTEROF, WGM
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 1994, 91 : 207 - 214
  • [38] Oxidative Stability of Granola Bars Enriched with Multilayered Fish Oil Emulsion in the Presence of Novel Brown Seaweed Based Antioxidants
    Hermund, Ditte B.
    Karadag, Ayse
    Andersen, Ulf
    Jonsdottir, Rosa
    Kristinsson, Hordur G.
    Alasalvar, Cesarettin
    Jacobsen, Charlotte
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2016, 64 (44) : 8359 - 8368
  • [39] Impact of Lipophilic Surfactant on the Rheology and Stability of Water-in-Soybean Oil Emulsion
    Iqbal, Shahid
    Baloch, Musa Kaleem
    Hameed, Gulzar
    Naz, Rubina
    JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN, 2016, 38 (02): : 198 - 206
  • [40] Effect of Antioxidants on Soy Oil Conjugated Linoleic Acid Production and Its Oxidative Stability
    Yettella, Ramesh R.
    Henbest, Brooke
    Proctor, Andrew
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 59 (13) : 7377 - 7384
12345